Improving postharvest storage of fresh artichoke bottoms by an edible coating of Cordia myxa gum

Abstract

This study aimed to prolong the shelf life of fresh-cut artichoke (Cynara scolymus L.) bottoms under refrigerated conditions (2 °C and 95 % RH) for a period of 9 d. Fresh artichoke bottoms were subjected to an edible coating of Cordia myxa gum (Cg) supplemented with or without calcium dichloride (CaCl2) 1 %, or ascorbic acid (AsA) 1 %. The key postharvest quality parameters which were investigated were weight loss, browning, polyphenol oxidase activity (PPO), firmness, vitamin C, and total phenolic compounds (TPC). Moreover, the microbial load of artichoke bottoms during the storage was also measured which comprised of total aerobic mesophilic and psychrotrophic bacteria, fungi, and E. coli.Results indicated that edible coating with Cg, when supplemented with CaCl2 or AsA, had a significant positive effect on weight loss, vitamin C, and TPC. Browning and PPO activities were significantly inhibited by Cg supplemented with AsA. The mesophilic and psychrotrophic bacterial count was significantly reduced in the presence of CaCl2 with or without Cg. For moulds and E. coli control, again Cg in combination with CaCl2 seems to be the most effective treatment. Hence, based on these findings, it can be recommended that postharvest coating Cg supplemented with CaCl2 could be a new application for delaying browning and extending the shelf-life of artichoke bottoms during refrigerated storage. Further research and development are required in commercial settings to test and scale the application of Cg in fresh-cut artichoke bottom industry.

Comparative Effects of Different Organic and Inorganic Fertilisers on Soil Fertility, Plant Growth, Soil Microbial Community, and Storage Ability of Lettuce

“…Enzymatic browning is considering one of the most important factors affecting the shelf-life of some vegetables (EL-Mogy et al 2020). Data in Figure 6 (A and B) showed the browning colour of the lettuce surface during storage.…”

Transcriptome Profiling Reveals Potential Genes Involved in Browning of Fresh-cut Eggplant (Solanum Melongena L.)

“…L-ascorbate oxidase plays a catalytic role in physiological changes, which can oxidize AsA to DHA and reduce H 2 O 2 , thus eliminating free radicals in cells and delaying senescence [55]. Browning and PPO activities of fresh-cut artichoke bottoms were signi cantly inhibited by Cg supplemented with AsA [56]. Salminen et al found that 3% AsA and 0.1% green tea extract prevented the browning of fresh-cut apple slices for up to 14 days [57].…”

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

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