Gelatine–starch films: Physicochemical properties and their application in extending the post‐harvest shelf life of avocado (<i>Persea americana</i>)

Aguilar-Méndez, Miguel A.; Martín‐Martínez, Eduardo San; Tomás, S.A.; Cruz‐Orea, A.; Jaime-Fonseca, M. R.

doi:10.1002/jsfa.3068

Cited by 60 publications

(42 citation statements)

References 32 publications

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“…During ripening, the green pigment chlorophyll degrades and carotenoids are synthesized [31] from colorless precursor (phytoene) to carotene (pale yellow), lycopene (red), -carotene (orange), xanthophylls, and hydroxylated carotenoids (yellow) [5,32] given the variation in the values of color parameters.…”

Section: 2mentioning

confidence: 99%

Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

Rúelas-Chácon

Contreras-Esquivel

Montañez

et al. 2017

Journal of Food Quality

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There exists an increasing interest from consumers and scientific community in developing edible-natural-biodegradable coatings to replace commercial wax-based coatings for maintaining postharvest quality of vegetables. In this work, the effectiveness of guar gum coating on various quality characteristics of Roma tomato at 22 ± 2 ∘ C over a 20 d storage period was investigated. Tomatoes were covered with a 1.5% guar gum coating plasticized with glycerol at 30% and stored at 22 ± 2 ∘ C and 40% RH for 20-d. Tomatoes covered with edible coating significantly enhanced firmness and reduced weight loss, delayed changes on soluble-solids-content, retarded loss of total acidity, and decreased respiration rate compared with uncoated-control fruit. Sensory analysis by trained panelists revealed that the use of the edible coating influenced the acceptability of tomatoes. There were significant differences on the scores given by panelists when comparing the coated and uncoated tomatoes. It was concluded that guar gum affected favorably the physicochemical, microbial, and sensorial quality properties of Roma tomato and therefore could be beneficial in delaying the ripening process at 22 ± 2 ∘ C.

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Section: 2mentioning

confidence: 99%

Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

Rúelas-Chácon

Contreras-Esquivel

Montañez

et al. 2017

Journal of Food Quality

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“…There was only a small but not significant, respiration peak, on day 6 for the uncoated and kafirin-PG+GDL coated fruit and day 10 for kafirin-PG.. This lack of a clear maximum CO 2 production for "Hass" avocados was also described by Hershkovitz et al (2005) for control fruit and those treated with 1-Methylcyclopene and stored at 20 o C. Using hydrophilic coatings, methyl cellulose (Maftoonazad and Ramaswamy, 2005), pectin (Maftoonazad and Ramaswamy, 2008), and gelatin/starch (Aguillar et al, 2008), lower respiration rates were also recorded in coated "Hass" avocados when compared with controls.When comparing the effect of different coatings on the respiration rate of "Hass" avocados, hydrophobic coatings such as avocado wax, have been found to be more effective at lowering the rate of respiration than other coatings (Johnston and Banks, 1998). Differences in the respiration behavior of coated avocados can be attributed to the different gas exchange and water barrier characteristics of the coatings used (Johnston and Banks, 1998).…”

Section: Resultsmentioning

confidence: 80%

“…Avocado softening during ripening is attributed to degradation of cell wall components due to the activity of the enzymes, polygalacturonase, cellulase and pectin methylesterase (Joeng and Huber, 2004). It has been found that gelatinestarch based edible coatings lowered O 2 permeability and increased CO 2 retention and subsequently reduced the enzymic activity responsible for fruit softening (Aguillar-Méndez et al, 2008). It is probable that the kafirin coatings behaved in a similar way and that the somewhat lower respiration rate resulting from kafirin-PG+GDL was responsible for better retention of flesh firmness.…”

Section: Resultsmentioning

confidence: 99%

“…Thus edible coatings can be considered as a method of creating a modified atmosphere around a fruit (Maftoonazad and Ramaswamy, 2005). It has been found that various different types of edible coatings extend avocado quality and shelf-life (Aguillar-Méndez et al, 2008;Jeong et al, 2003;Johnston and Banks, 1998;Maftoonazad and Ramaswamy, 2008;Saucedo-Pompa et al, 2009). The edible coating functions as a gas barrier, modifying the internal atmosphere of the fruit by increasing carbon dioxide and decreasing oxygen concentrations, with the consequence of retarding ripening (Park, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Improved storage and eat-ripe quality of avocados using a plant protein-based coating formulation

Taylor

Müller

Minnaar

2016

Quality Assurance and Safety of Crops & Foods

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Coating comprising the plant protein, kafirin, propylene glycol (PG) and glucono-deltalactone (GDL) have been shown to extend the quality of "Packham"s Triumph" pears. In this study, both of these coating treatments considerably extended the shelf-life and the time that the eat-ripe quality of "Hass" avocados was maintained when compared to uncoated fruit. To determine the roles of the additives, PG and GDL in the functionality of kafirin edible coatings, different kafirin coatings were applied to "Hass" avocados prior to storage under ripening conditions of 18ºC for up to 21 days. All the kafirin coatings were effective at extending and maintaining the shelf-life quality of avocados compared to uncoated fruit due to reduced respiration rate, 102 ml CO 2 /kg/h for kafirin-PG+ GDL compared to 115 ml CO 2 /kg/h uncoated avocados on day 14 and consequently reduced ethylene production of the coated fruit. Kafirin-PG+GDL coated avocados lost less weight and remained firmer than uncoated fruit. Descriptive sensory analysis showed kafirin-PG+GDL coatings were most effective, extending the quality of the avocados 7 days beyond the untreated control due to improved kafirin solvation facilitated by the GDL. Thus kafirin-PG+GDL coatings are an effective method of increasing shelf-life and extending the eat-ripe quality of climacteric fruit.3

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“…Similarly, the application of gelatine-starch coatings delayed the ripening process which resulted in firmer fruit and lower weight loss in "Hass". (188) In addition a delay in respiratory climacteric pattern by 3 days was noticed in coated fruits stored at 20 °C.…”

Section: Edible Coatingsmentioning

confidence: 97%

Avocado Fruit Quality Management during the Postharvest Supply Chain

Bill¹,

Sivakumar²,

Thompson³

et al. 2014

Food Reviews International

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Avocados are a popular subtropical fruit of high economic importance and the European Union is the biggest importer of the bulk of the fruit coming from countries like South Africa, Chile and Israel. The fruit is highly nutritious being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron and antioxidants10%. The Guatemalan is native to the Guatemalan highland and has medium round fruit with an oil content of 8 to 15% and a leathery, pliable and non-granular ski n. The tree is less cold tolerant than the Mexican. The Mexican race thrives best in the subtropics and has the smallest fruit of the three races, with a thin skin and the highest oil of up to 30%. (2) The tree is most tolerant of cold growing conditions. Chen et al. (3) confirmed that the substantial genetic differentiation among the three ecological races corresponded to the defined horticultural races, but they also reported that the previously undetected genetic differentiation has two subpopulations from Central Mexico. Many cultivars are hybrids between the races. "Hass" (a Guatemalan x Mexican hybrid) is considered to be the most dominantly grown cultivar in the subtropics (4) and is recognised as the best overall quality avocado available. The fruit weighs between 140 to 400 g with medium to thick skin, leathery, coarse corky in texture and it turns purplish black when ripe. Other popular cultivars include "Fuerte" (a Mexican x Guatemalan hybrid), "Bacon" (a Mexican x Guatemalan hybrid), Pinkerton (a Guatemala hybrid), "Edranol"(a Guatemala hybrid), "Ryan" (a Mexican x Guatemalan hybrid", "Ettinger" (predominantly Mexican) and "Fuchs" (West Indian). (4) The fruit characteristics of the above mentioned cultivars are shown in Table 1. Physical properties of avocadoThe fruit (berry) is pear-shaped, oval or round with a short neck. Fruit length can vary from 7.7 cm to 33 cm and its width can be up to 15 cm. The skin color of the fruit can vary from yellowish green, dark green or reddish-purple, to dark purple (almost black). The edible portion of the fruit, that is, its flesh or pulp can be pale to bright yellow in color and the fruit flavor is described as a buttery or nut-like flavor. Its single seed is situated at the center of the fruit and 3 Table 1 Fruit characteristics of different avocado cultivars a a Source: Whiley et al. (4) the shape of the seed can be oval, round or oblong and generally the length of the seed is around 5 to 6.5 cm long, but may be smaller. The seed is covered by a thin brown seed coat that adheres to the seed cavity. (4) Avocado production and trade European markets. In the EU, the Netherlands and France as well as the UK are the major avocado importing countries. Although the "Fuerte" cultivar displays a green skin color after ripening and is well known in the European markets, the "Hass" cultivar currently dominates the international trade market due to its longer shelf life, large fruit size and its higher consumer acceptance due to its rich nut-like flavor. (11,12) "Hass" is the dominant and m...

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Gelatine–starch films: Physicochemical properties and their application in extending the post‐harvest shelf life of avocado (Persea americana)

Cited by 60 publications

References 32 publications

Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

Improved storage and eat-ripe quality of avocados using a plant protein-based coating formulation

Avocado Fruit Quality Management during the Postharvest Supply Chain

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