Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan

Gol, Neeta B.; Patel, Pooja; Rao, T. V. Ramana

doi:10.1016/j.postharvbio.2013.06.008

Cited by 379 publications

(317 citation statements)

References 43 publications

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“…Moreover, the retardation of the activity of enzymes responsible for softening of the fruit facilitated the reduced softening and lesser ripening process in the Ber fruits. Gol et al (2013b) also noticed the relatively lower activity of PME in the coated strawberry fruit that contributed to the enhanced retention firmness during storage.…”

Section: Effect On Softening Related Enzymesmentioning

confidence: 88%

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

et al. 2015

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The present study has been carried out to evaluate the effect of a composite edible coating of 2 % Sodium alginate and 0.2 % Olive oil with combination of 1 % ascorbic acid and 1 % citric acid on the post harvest nutritional quality and shelf life of Ber fruit stored at 25 ± 2°C and 65 % R.H. The coatings reduced the decay occurrence, weight loss, accumulation of total soluble solids (TSS) and total sugars in Ber fruit and enhanced the level of antioxidants. The delayed activity of polygalacturonase (PG), Pectate lyase (PL) and Pectin methyl esterase (PME) was noticed in coated fruits than that of the control fruit indicating the reduced softening and ripening process. These findings suggest that the composite edible coating tested under the current study has the potential to control decaying incidence of Ber fruit, extends its storage life and also improves its valuable nutritional characteristics.

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Section: Effect On Softening Related Enzymesmentioning

confidence: 88%

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

et al. 2015

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“…Chitosan has good physical or mechanical properties and selective permeability to carbon dioxide and oxygen gasses. Chitosan has been used as an ideal coating for maintaining quality and delaying ripening of many fruits, including longan fruits (Shi et al, 2013), strawberry (Wang and Gao, 2013;Gol et al, 2013) and table grapes . The effect of chitosan coating has been studied on mango fruit (Jitareerat et al, 2007;Abbasi et al, 2009;Wongmetha and Ke, 2012), however the potential of chitosan in reducing the degradation process and increasing the antioxidant defense system has not been clearly elucidated in mango fruit.…”

Section: Introductionmentioning

confidence: 99%

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Khaliq

Nisa

Ramzan

et al. 2017

JAS

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Mango is a tropical fruit and deteriorates very fast after harvest due to ripening and senescence. This study investigated the effect of different concentration of chitosan coatings 0.5, 1.0 and 1.5% on postharvest quality and activities of cell wall degrading enzyme on mango cv. Choke Anan fruit stored at 25°C for 12 days. Fruit not treated with chitosan served as the control. The results showed that pre-storage application of chitosan coatings, especially at 1.5% significantly reduced decay symptoms, weight loss, respiration rate, ion leakage, malondialdehyde (MDA) content and maintained higher firmness of mango fruit as compared to the control. Chitosan coating treatment inhibited polygalactronase (PG) and pectin methylesterase (PME) enzyme activities. Moreover, chitosan coatings had a positive effect on retaining higher total phenolic and antioxidant activity, which reduced in the control fruit. These results suggest that chitosan coatings might be protected the fruit from quick deterioration and maintained the quality of mango by enhancing the antioxidant defense system during storage.

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“…A novel edible coating formulation based on CMC and other coalescing agents has, for instance, been applied to strawberries [9], jujubes [10], pears and peaches [11], and many other fruits. Although polysaccharide film and/or essential oil were applied to several fruits and vegetables, no data are available of CMC coating enriched with clove oil and their effect on the quality of 'Xinyu' mandarin orange, to the best of our knowledge.…”

mentioning

confidence: 99%

Effect of carboxymethyl cellulose coating enriched with clove oil on postharvest quality of ‘Xinyu’ mandarin oranges

Chen¹,

Zheng²,

Wan³

et al. 2016

Fruits

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-Introduction. Attempts to exploit natural preservatives to control postharvest diseases as an alternative technology to synthetic fungicides in citrus fruit have been drawing much attention. Materials and methods. The combined effects of carboxymethyl cellulose (CMC) coating and/or clove oil on the qualitative properties of cold-stored 'Xinyu' mandarin oranges stored at 5• C for 120 days were investigated. Results and discussion. The results showed that the addition of clove oil as an antifungal component to the CMC coating had a good effect on the inhibitory growth of fungal decay, and the coating treatments significantly decreased the decay rate and weight loss, as well as the maleic dialdehyde (MDA) concentration compared with control samples. The clove oil-carboxymethyl cellulose (CO-CMC) coating significantly maintained commercial quality and inhibited respiration. Meanwhile, the results showed that the activities of superoxide dismutase (SOD), catalase (CAT), polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) in fruit treated with CO-CMC coating were higher than in those treated with CMC coating and control samples. Conclusion. The CO-CMC coating has good potential for application as an alternative to synthetic fungicides for improving postharvest quality and prolonging the shelf life of 'Xinyu' mandarin oranges during cold storage.Keywords: China / mandarin / Citrus reticulata / CMC / postharvest quality / integrated disease management / clove oil / enzyme activity / shelf life Résumé -Effet de l'enrobage au carboxyméthyl de cellulose enrichi avec de l'huile de clou de girofle sur la qualité des mandarines 'Xinyu' après récolte. Introduction. Les tentatives visant à exploiter les conservateurs naturels ont beaucoup attiré l'attention dans la perspective de contrôler les maladies sur agrumes après récolte comme technologie alternative aux fongicides de synthèse. Matériel et méthodes. Les effets combinés du carboxyméthyl de cellulose (CMC) en enrobage avec ou sans huile de clou de girofle ont été étudiés sur les propriétés qualitatives des mandarines 'Xinyu' stockées à 5• C pendant 120 jours. Résultats et discussion. L'ajout d'huile de clou de girofle comme composant antifongique dans l'enrobage au CMC a eu un effet positif sur l'inhibition de croissance de la pourriture fongique, et les traitements d'enrobage ont diminué de manière significative le taux de décroissance, la perte de poids, ainsi que la teneur en dialdéhyde maléique (MDA) par rapport aux échantillons témoins. La combinaison huile de clou de girofle-CMC a sensiblement maintenu la qualité commerciale et inhibé la respiration. Dans le même temps, les activités enzymatiques de la superoxyde dismutase (SOD), de la catalase (CAT), de la polyphénol oxydase (PPO) et de la phénylalanine ammonialyase (PAL) étaient plus élevées au sein des fruits enrobés (huile de clou de girofle-CMC) que dans les échantillons enrobés au CMC seul ou dans ceux du témoin. Conclusion. L'enrobage huile de clou de girofle-CMC présente un fort potentiel...

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Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan

Cited by 379 publications

References 43 publications

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Effect of carboxymethyl cellulose coating enriched with clove oil on postharvest quality of ‘Xinyu’ mandarin oranges

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