Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

Amin, Usman; Khan, Muhammad Kashif; Khan, Muhammad Usman; Akram, Muhammad Ehtasham; Pateiro, Mirian; Lorenzo, José M.; Maan, Abid Aslam

doi:10.3390/foods10102240

Cited by 25 publications

(17 citation statements)

References 35 publications

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“…In the previous studies, chitosan maintained the firmness of the mango fruit [47,56,57]. Amin et al [58] reported that mango fruit firmness was found to decrease linearly with storage time. The rate of firmness loss, however, was consistently decreased with the addition of a up to 2% chitosan-Aloe vera coating.…”

Section: Discussionmentioning

confidence: 91%

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

et al. 2022

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The synergistic effect of dipping in 55 °C for 5 min of hot water (HW) and 1% chitosan coating during the storage of mango at 13 ± 0.5 °C and 85%–90% relative humidity for 28 days was investigated. The combined treatment significantly suppressed the fruit decay percentage compared with both the single treatment and the control. In addition, the specific activities of key plant defense-related enzymes, including peroxidase (POD) and catalase (CAT), markedly increased. The increase occurred in the pulp of the fruits treated with the combined treatment compared to those treated with HW or chitosan alone. While the control fruits showed the lowest values, the combination of pre-storage HW treatment and chitosan coating maintained higher values of flesh hue angle (h°), vitamin C content, membrane stability index (MSI) percentage, as well as lower weight loss compared with the untreated mango fruits. The combined treatment and chitosan treatment alone delayed fruit ripening by keeping fruit firmness, lessening the continuous increase of total soluble solids (TSS), and slowing the decrease in titratable acidity (TA). The results showed that the combined application of HW treatment and chitosan coating can be used as an effective strategy to suppress postharvest decay and improve the quality of mango fruits.

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Section: Discussionmentioning

confidence: 91%

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

et al. 2022

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“…Coatings can be made of protein, lipid, polysaccharide, resin, or any combination of, as well as originate from both plant and animal sources. During processing, handling, and storage, coating creates a barrier for gases and moisture and also serve as natural delivery systems for postharvest chemicals [ 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 ]. Fruit and vegetables can be treated with soy lecithin-based compounds to delay ripening, maintain firmness, reduce physiological problems, and enhance their appearance and marketability [ 88 , 89 ].…”

Section: Factors Affecting Husk Scald Incidencementioning

confidence: 99%

Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments

Maghoumi

Amodio

Fatchurrahman

et al. 2022

Foods

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The pomegranate (Punica granatum L.), which contains high levels of health-promoting compounds, has received much attention in recent decades. Fruit storage potential ranges from 3 to 4 months in air and from 4 to 6 months in Controlled Atmospheres (CA) with 3–5% oxygen and 10–15% carbon dioxide. Storage life is limited by decay, chilling injury, weight loss (WL), and husk scald. In particular, husk scald (HS) limits pomegranate long-term storage at favorable temperatures. HS appears as skin browning which expands from stem end towards the blossom end during handling or long-term storage (10–12 weeks) at 6–10 °C. Even though HS symptoms are limited to external appearance, it may still significantly reduce pomegranate fruit marketability. A number of postharvest treatments have been proposed to prevent husk scald, including atmospheric modifications, intermittent warming, coatings, and exposure to 1-MCP. Long-term storage may induce phenolic compounds accumulation, affect organelles membranes, and activate browning enzymes such as polyphenol oxidases (PPO) and peroxidases (POD). Due to oxidation of tannins and phenolics, scalding becomes visible. There is no complete understanding of the etiology and biochemistry of HS. This review discusses the hypothesized mechanism of HS based on recent research, its association to postharvest treatments, and their possible targets.

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“…In addition, chitosan nanoparticles positively retain firmness in tomato fruits, limiting the loss of ascorbic acid and phenolic compounds by increasing antioxidant system activity during storage [24]. The application of chitosan-aloe vera coatings to Anwar Ratol mango reduced weight loss, delayed firmness loss, minimized pH change, maintained total soluble solid contents, and retained free radical scavenging activity and total phenolic contents during storage [25].…”

Section: Introductionmentioning

confidence: 99%

Influence of Nano-Silica/Chitosan Film Coating on the Quality of ‘Tommy Atkins’ Mango

et al. 2022

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In this study, we assessed the coating of ‘Tommy Atkins’ mangoes with films containing chitosan and nano-silicon dioxide in terms of the effects on fruit parameters as an indicator of quality. After coating, the fruits were first stored at 13 ± 1 °C and 90–95% RH for 30 days, and then at 20 ± 2 °C and 70–75% RH for 5 days, which corresponds to the marketing period. The results showed that coating treatments significantly decreased the fruits’ weight loss and decay percentage compared to the uncoated control samples over the storage period. Additionally, all coated treatments delayed skin degreening, reduced endogenous ethylene production, suppressed respiration rate, and maintained the firmness, compared to untreated control fruit. Titratable acidity and vitamin C significantly decreased in all samples during storage, but this decrease was less pronounced in the coated fruits. Furthermore, coating can delay the increments in total soluble solids and total sugars while maintaining total phenolics, and high antioxidant content of fruits, thereby extending the effective length of the marketing period of treated fruits compared to the control. It was shown that the coating combination of 2% chitosan plus 1% nano-silicon dioxide was the most successful in maintaining the mango’s quality under cold storage and during marketing.

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Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

Cited by 25 publications

References 35 publications

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments

Influence of Nano-Silica/Chitosan Film Coating on the Quality of ‘Tommy Atkins’ Mango

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