Improved Postharvest Quality of Cold Stored Blueberry by Edible Coating Based on Composite Gum Arabic/Roselle Extract

Zhang, Yang; Zhang, Xiaobo; Li, Zhihua; Huang, Xiaowei; Zhai, Xiaodong; Zhang, Wen; Shi, Jiyong; Tahir, Haroon Elrasheid

doi:10.1007/s11947-019-02312-z

Cited by 58 publications

(16 citation statements)

References 54 publications

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“…(2016) have reported that coatings of chitosan with quinoa protein and sunflower oil limited the weight loss of blueberries when refrigerated for 18–25 days. Similarly, coatings of chitosan alone and coatings of gum arabic enriched with roselle extract were shown to limit the weight loss of blueberries during storage (Jiang et al ., 2016; Yang et al ., 2019). Chitosan coatings with aloe extract also extended the shelf life of blueberry fruit by 5 days compared with the uncoated fruits (Vieira et al ., 2016).…”

Section: Overview and Discussion Of Resultsmentioning

confidence: 99%

The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (Vaccinium corymbosum) fruit

Pobiega

Igielska

Włodarczyk

et al. 2020

Int J of Food Sci Tech

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Consuming fresh blueberries has many health benefits due to the extremely high level of phytonutrients. During storage, the berries spoil due to microbial contamination. The aim of the work was to investigate the effect of pullulan coating containing 5% and 10% propolis extract on reducing the number of bacteria and mould and on the physicochemical properties of coated blueberries during storage. The results showed that the count of microorganisms was reduced by 3–4.5 logarithmic cycle after 21 days (16°C, RH of 58–63%). It was also found that coatings delayed blueberry ripening as well as decreased weight loss. During storage, minor increase were found in titratable acidity values and no change the total soluble solid values in blueberries covered with pullulan coating containing propolis extract in comparison with the uncoated ones. Thus, the pullulan coating with propolis extract has the potential as microbiological protection for blueberry fruit.

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Section: Overview and Discussion Of Resultsmentioning

confidence: 99%

The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (Vaccinium corymbosum) fruit

Pobiega

Igielska

Włodarczyk

et al. 2020

Int J of Food Sci Tech

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“…The anthocyanins in mulberry fruits were extracted according to our previous method (Yang, Zou, Li, Huang, Zhai, Zhang, et al, 2019). Firstly, the dried mulberry fruits were ground with an electric coffee mill.…”

Section: Anthocyanins Extraction and Its Response To Ph Variationmentioning

confidence: 99%

Bilayer pH-sensitive colorimetric films with light-blocking ability and electrochemical writing property: Application in monitoring crucian spoilage in smart packaging

et al. 2021

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“…It consists of the water phase, oil phase and surfactant (Shao et al ., 2018; Naseema et al ., 2021). Nanoemulsion coating could inhibit the growth of typical mould and the yeast of sweet potato, apple, citrus and jujube, maintaining soluble sugar and ascorbic acid contents so that can keep longer shelf‐life than control (Yang et al ., 2018, 2021; Chen et al ., 2019, 2020); plant essential oil combined with nanoemulsion composite coating was also reported to improve the colour and antioxidant activity of blueberries stored at low temperature (Yang et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage

Zhang

Jing

Chen

et al. 2021

Int J of Food Sci Tech

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The effect of carnauba wax-based nanoemulsion coating-1 (NC-1) combined with 1-methylcyclopropene (1-MCP) treatment on the storage of honey peach fruit 'Yulupantao' for 28 days under 0 AE 0.5 °C, and 90% RH conditions was studied. The results showed that NC-1 or 1-MCP treatment alone and in combination were proved to be more effective in maintaining fruit qualities compared to the control group with no treatment. However, the application with the combination of NC-1 and 1-MCP treatment had the most significant effect on reducing mass loss and decay rate, maintaining firmness, total soluble solids (TSS), ascorbic acid (AsA) and titratable acid (TA) contents, suppressing malondialdehyde (MDA) accumulation and conductivity ascend. Moreover, the activities of peroxidase (POD) were maintained, and polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) were effectively suppressed in NC-1, 1-MCP and combined treatment than that of control. Therefore, the combination of NC-1 and 1-MCP treatment could be an efficient way to maintain the qualities of peach fruit during low-temperature storage after harvest.

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Improved Postharvest Quality of Cold Stored Blueberry by Edible Coating Based on Composite Gum Arabic/Roselle Extract

Cited by 58 publications

References 54 publications

The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (Vaccinium corymbosum) fruit

The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (Vaccinium corymbosum) fruit

Bilayer pH-sensitive colorimetric films with light-blocking ability and electrochemical writing property: Application in monitoring crucian spoilage in smart packaging

NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage

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