Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils

Kawhena, Tatenda Gift; Opara, Umezuruike Linus; Fawole, Olaniyi Amos

doi:10.3390/foods11040593

Cited by 10 publications

(11 citation statements)

References 136 publications

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“…Through the calculation of hue values that measure the degree of saturation of color and the evaluation by sensory panelists, a marginally improved color was shown in the studied pomegranates following 1-MCP treatment, especially in 'Moyuruanzi', in comparison to the control (Figures 2d and 5). Acidity affects the taste and color of pomegranate arils [27,41], and previous studies have reported that organic acids of fruit are substrates consumed during storage in respiratory processes [39]. Here, a preventation of the decrease in titratable acids was found in all the investigated arils with 1-MCP treatment during low-temperature storage (Figure 3b).…”

Section: Fruit Qualitysupporting

confidence: 62%

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Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Wan,

Song,

et al. 2023

Horticulturae

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Pomegranate fruit production and consumption are restricted by appropriate postharvest handling practices. 1–MCP (1–methylcyclopropene) is a natural preservative of fruits and vegetables; however, its effects on the storage of different pomegranate varieties have not been extensively investigated. Herein, the effects of 1.0 μL L−1 1–MCP on postharvest pomegranate fruit of three soft-seed ‘Mollar’, ‘Malisi’, and ‘Tunisan soft seed’ and two semi-soft-seed ‘Moyuruanzi’ and ‘Dongyan’ were investigated over 90 d (days) under low-temperature storage at 4 ± 0.5 °C with a relative humidity of 85–90%. Several indexes of exterior and interior quality were recorded, the sensory quality was evaluated, and the respiration and ethylene production were also determined. The results showed that peel browning was generally more severe in the soft-seed varieties than in the semi-soft-seed varieties. Significantly lighter peel browning presented in the three soft-seed fruits from 45 d after the 1–MCP treatment, with 35%, 19%, and 28% less than those controls at 90 d, correspondingly. However, 1–MCP only significantly decreased peel browning in the semi soft-seed fruits at 60 days. A prominent decrease in weight loss was recorded in all five varieties, with ‘Malisi’ showing the largest and ‘Dongyan’ the smallest difference between the 1–MCP and control treatments. Through the results of color, physiological, and chemical changes, as well as sensory properties, better color and total acceptance were found with higher titratable acids and vitamin C but with decreased anthocyanins in most fruits treated with 1–MCP. In contrast to the control, remarkable suppression of ethylene production peaks in all whole fruits and periodical increase in respiration rates in the soft-seed whole fruits were activated at 30–60 d after storage by the 1–MCP treatment, roughly when peel browning occurred and began increasing. Overall, our findings provided a crucial foundation for extending the application of 1–MCP in postharvest preservation of pomegranates.

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Section: Fruit Qualitysupporting

confidence: 62%

“…In this present study, compared to the control, retarded weight loss was recorded in pomegranate fruit of the five varieties with the 1-MCP treatment during the low-temperature storage (Figure 3f). Moreover, when weight loss is excessive, it will result in browning of the peel and arils and hardening of the rind [7,34,39].…”

Section: Weight Lossmentioning

confidence: 99%

Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Wan,

Song,

et al. 2023

Horticulturae

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“…Rind (10 × 10 mm) were cut, dried, and mounted on aluminum stubs using double-sided carbon tape and sputtercoated with gold. Comparable magnifications of coated and uncoated 'Kinnow' rind were imaged (Kawhena et al, 2022).…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

Evaluating the Efficacy of Gum Arabic-Zinc Oxide Nanoparticles Composite Coating on Shelf-Life Extension of Mandarins (cv. Kinnow)

2022

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Restricted postharvest application of synthetic fungicides in maintaining the quality of citrus fruits has led to a search for alternative postharvest treatments. This study evaluated the efficacy of gum arabic (GA) enriched with green synthesized zinc oxide nanoparticles (ZnO-NPs) in maintaining the postharvest quality of mandarin (cv. Kinnow). ZnO-NPs were synthesized using Bidens pilosa leaf extract and incorporated into GA (2% w/v) at 0, 0.25, 0.5, and 1% to form composite coatings: GA, GA + ZnO-NP 0.25%, GA + ZnO-NP 0.5% and GA + ZnO-NP 1%, respectively. Fruit were dipped for 3 min in the respective coatings, with untreated fruit used as control. Fruit were air-dried, packed in commercial cartons, and stored at 5 ± 1°C and 90 ± 5% relative humidity (RH) for 40 days and observed at 10 days intervals, plus 5 days at 20 ± 5°C and 65 ± 5% RH to determine the incidence of physiological disorders. GA + ZnO-NP showed promise as an alternative postharvest treatment for controlling postharvest physiological disorders associated with ‘Kinnow’ mandarin. For instance, GA + ZnO-NP 0.5% markedly minimized weight loss (9.2%), electrolyte leakage (43.8%) and chilling injury incidence (5.4%) compared to control (weight loss; 33.3%, electrolyte leakage; 90.3% and chilling injury incidence; 41.5%) at the end of the storage. GA + ZnO-NP 1% significantly alleviated rind pitting, with 13.2% incidence compared to 45.2% rind pitting incidence in the control fruit. This was due to significantly higher phytochemical and antioxidant capacity and reduced antioxidant enzyme degradation in coated fruit than in control. In conclusion, gum arabic coating enriched with ZnO-NPs at concentrations between 0.5 and 1% is recommended as a viable option to maintain the quality of ‘Kinnow’ mandarin fruit during cold storage.

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“…However, postharvest horticulturists are more interested in technologies, which are not only eco‐safe and health friendly but also cost effective (Eshghi, Karimi, Shiri, Karami, & Moradi, 2022; Prasad et al, 2018). Among the latest approaches, the use of novel eco and health friendly edible coatings is gaining popularity as it lowers the dependency on chemical fungicides, which not only affect human health but also contribute to pathogen resistance (Blancas‐Benitez et al, 2022; Kawhena, Opara, & Fawole, 2022). Further, the consignments of mango get rejected if the chemical residue in the fruit exceeds limits (APEDA, 2022), which encourage farmers/growers to use nonchemical eco‐friendly approaches for postharvest management of mango fruits (Prasad & Sharma, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Its postharvest application bears vast potential in tropical fruit industry (Felicia et al, 2022; Salehi, 2020). Recent reports suggest that some HC coatings bear potentially positive effects on external and internal fruit quality, minimize the moisture loss, microbial entry, and gaseous interchange, thereby prolonging the storage period of the treated fruit (Huang et al, 2021; Kawhena et al, 2022). The food industry witnessed the use of HC coatings in processing sector, which is now explored for its potential use as promising edible coatings in fresh fruit industry (Khalil et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Hydrocolloid edible coatings extend shelf life, reduce postharvest decay, and maintain keeping quality of mango fruits ( Mangifera indica L.) under ambient storage

Prasad

Sharma

Asrey

et al. 2022

Journal of Food Biochemistry

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Mango fruit exhibit high postharvest losses due to physiological, biochemical, and pathological deterioration during storage. Edible coatings such as hydrocolloids (HC) bear promising potential for fruit quality preservation at ambient storage due to its triple action (physiological, biochemical and pathological) on fruit and thus widely researched in recent years. This study demonstrates the influence of health and eco‐safe hydrocolloid edible coatings such as “Carboxymethyl cellulose” (CMC) (1%), “Guar gum” (1.5%), “Gum Arabica” (10%), and “Xanthan gum” (0.3%) as dip treatment to enhance the postharvest quality and storage life of mangoes at ambient storage (25 ± 4°C and 65 ± 5% RH). “Xanthan gum” (0.3%) treatment exhibited the highest efficacy in reducing the decay loss by more than threefold and physiological loss by twofold over control fruit. It lowered the physiological and fruit softening enzyme activities (PG, PME, and LOX), while maintaining the biochemicals. Moreover, it maintained both internal as well as external (consumer preference) quality of fruit and extended 6 days shelf life on the physiological loss standard basis (≤10%) than that of the control. The results recommend the application of “Xanthan gum” (0.3%) as an efficacious ecological, sustainable, and health‐friendly surface edible coating for quality preservation and storage period extension of mango fruit under ambient storage. Practical applications The selected hydrocolloid edible coatings dip treatment showed promising potential in controlling the physiological, biochemical, and pathological deterioration of mango fruit stored under ambient condition. The selected treatments extended the shelf life without diminishing fruit quality. However, among the attempted HC treatments, the “Xanthan gum” (0.3%) (XG) coating displayed the excellent results. It added the storage life of mango fruit by 6 days over the control. XG treated fruit displayed the excellent results in terms of storage period extension, quality retention, consumer preference, and control over the fruit decay and softening enzymes activities. Postharvest preservation of mango fruit using HC is nonchemical, cost‐effective approach which is GRAS (generally recognized as safe), health, and eco safe.

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Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils

Cited by 10 publications

References 136 publications

Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Evaluating the Efficacy of Gum Arabic-Zinc Oxide Nanoparticles Composite Coating on Shelf-Life Extension of Mandarins (cv. Kinnow)

Hydrocolloid edible coatings extend shelf life, reduce postharvest decay, and maintain keeping quality of mango fruits ( Mangifera indica L.) under ambient storage

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