Evaluation of Polysaccharide-Based Edible Coatings for Their Ability to Preserve the Postharvest Quality of Indian Blackberry (Syzygium cuminiL.)

Abstract

Indian blackberry or Jamun ( Syzygium cumini L.) is an underutilized fruit with good therapeutic value, but is highly perishable. So considering these facts, this study was conducted to evaluate the efficacy of biodegradable coatings of chitosan (CH), alginate (AL), and carboxymethyl cellulose (CMC) for improvement of postharvest shelf life and quality characteristics of Jamun fruit. Jamun samples were dipped for 2 min into the solution of CH (1.5% and 1%), AL (1.5% and 1%), and CMC (1.5% and 1%), while the uncoated fruit served as control. Jamun fruit coated with edible coatings exhibited significant delay in weight loss and positive effects on decay percentage, total soluble solids, pH, titratable acidity, and sugar accumulation as compared to uncoated control fruit. In addition, edible coatings showed a positive effect on maintaining a higher concentration of antioxidant compounds. Compared to the control, all of the coatings had positive effects on the inhibition of cell wall degrading enzyme activities. After 16 days of storage, jamun samples treated with CH and CMC coatings maintained good sensory acceptability. The results of the study suggest that a coating of CH 1.5% and CMC 1.5% is useful for extending the shelf life of jamun fruit, which in turn is effective in stabilizing the market demand and proved to be safe and effective at ambient conditions.

Shelf Life of Blackberry Fruits (Rubus fruticosus) with Edible Coatings Based on Candelilla Wax and Guar Gum

“…In the present study, the decay of blackberries coated with EC3 was 38.1% on day 4, and 53.1% on day 6. However, these results differ from those reported by Gol et al [39], who evaluated chitosan, alginate, and carboxymethylcellulose coatings on Indian blackberry (Syzygium cumini L.), stored at 10 °C. All the assayed coatings protected fruits against decomposition up to day 4 of storage, but on day 12, the uncoated fruits showed a Decay% of 95%, while the coating with chitosan at 1.5% showed the least Decay% (7.78%).…”

“…In the present study, the decay of blackberries coated with EC3 was 38.1% on day 4, and 53.1% on day 6. However, these results differ from those reported by Gol et al [39], who evaluated chitosan, alginate, and carboxymethylcellulose coatings on Indian blackberry (Syzygium cumini L.), stored at 10 • C. All the assayed coatings protected fruits against decomposition up to day 4 of storage, but on day 12, the uncoated fruits showed a Decay% of 95%, while the coating with chitosan at 1.5% showed the least Decay% (7.78%). In the case of EC applied on strawberry, the generation of microenvironments with conditions that inhibit the growth of microorganisms causing postharvest deterioration was suggested by Peretto et al [40], which could also be favored with the coatings applied to blackberries in this study, due to the combination of functions and benefits provided by the ingredients.…”

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

“…It also reduces water loss and controls microbial growth while preserving fruit quality and giving the product better mechanical resistance [9]. A layer of edible material is especially effective in preserving postharvest quality and reducing production costs for highly perishable fruits such as the papaya [10][11][12]. Although its effectiveness has been tested on different fruits, its application is not yet widespread [13], especially not on fresh-cut fruits.…”

Blackberry extend shelf life by nanocellulose and vegetable oil coating

“…This is justified, because the material layer acts with excellent property as an artificial barrier, maintaining its postharvest quality, reducing production costs. 8,9 According to Veerachandra& Yen-Com, 10 the use of coatings in food acts in the cross microbial reduction. This fact contributes to the maintenance of the viability of fruits that have a shorter postharvest life, such as blackberry.…”