Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films

Peretto, Greta; Du, Wenjie; Avena‐Bustillos, Roberto J.; Sarreal, Siov Bouy L.; Hua, Sui Sheng T.; Sambo, Paolo; McHugh, Tara H.

doi:10.1016/j.postharvbio.2013.11.003

Cited by 99 publications

(52 citation statements)

References 52 publications

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“…This demonstrates that EACs did not alter the lightness of strawberries, as reported by Del‐Valle and others (). Indeed, the L* coordinate remained constant as a function of storage time for pectin‐EAC coated fruits, similar to the report by Peretto and others (). However, L* values of pullulan and chitosan‐EAC coated samples decreased ( P < 0.05) by the end of storage, and control samples showed higher values on day 15, probably because these samples were contaminated with molds (white color), hampering the analysis.…”

Section: Resultssupporting

confidence: 90%

“…They are also highly perishable due to high rates of respiration (Campaniello and others ). Furthermore, fungal infections, caused by molds Botrytis cinerea and Rhizopus stolonifer , are the main causes of altered color, firmness, quality, and postharvest loss (Mali and Grossmann ; Peretto and others ). The most prevalent methods of maintaining quality and controlling the decay of strawberries is by rapid cooling, storage at low temperatures (0 to 4 °C) with high humidity, and elevating CO 2 and decreasing O 2 levels (García and others a; Xiao and others ).…”

Section: Introductionmentioning

confidence: 99%

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Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

Treviño-Garza

García

Flores-González

et al. 2015

Journal of Food Science

119

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Edible active coatings (EACs) based on pectin, pullulan, and chitosan incorporated with sodium benzoate and potassium sorbate were employed to improve the quality and shelf life of strawberries. Fruits were washed, disinfected, coated by dipping, packed, and stored at 4 °C for 15 d. Application of EACs reduced (P < 0.05) weight loss and fruit softening and delayed alteration of color (redness) and total soluble solids content. In contrast, pH and titratable acidity were not affected (P > 0.05) throughout storage, and ascorbic acid content was maintained in pectin-EAC coated strawberries. Microbiological analyses showed that application of EACs reduced (P < 0.05) microbial growth (total aerobic counts, molds, and yeasts) on strawberries. Chitosan-EAC coated strawberries presented the best results in microbial growth assays. Sensory quality (color, flavor, texture, and acceptance) improved and decay rate decreased (P < 0.05) in pectin-EAC, pullulan-EAC, and chitosan-EAC coated strawberries. In conclusion, EACs based on polysaccharides improved the physicochemical, microbiological, and sensory characteristics, increasing the shelf life of strawberries from 6 (control) to 15 d (coated fruits).

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

Treviño-Garza

García

Flores-González

et al. 2015

Journal of Food Science

119

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“…Essential oil vapours have also been reported to be effective in reducing weight loss in cherry, grapes and strawberry [49,50,51]. Our study agrees with the findings of Peretto et al [15], who reported that release of carvacrol and methyl cinnamate from edible films in clamshell results in brighter colour of treated strawberry compared to the colour of untreated strawberry.…”

Section: Discussionsupporting

confidence: 92%

“…Peretto et al [15] found significant reduction in visible decay in berries packed in clamshells containing edible film incorporating carvacrol and methyl cinnamate during storage at 10°C for 10 days. Trans-2-hexenal with 1 μM or higher concentration was more effective in inhibiting hyphal growth of B. cinerea [16,17].…”

Section: Introductionmentioning

confidence: 99%

Use of Nonanal-wax as Postharvest Fungicide of Tomato against <i>Botrytis cinerea</i>

Zhang¹,

Zeng²,

Sun³

et al. 2017

JFNR

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The antifungal activity of nonanal against Botrytis cinerea, one of the most important postharvest diseases of tomato gray mold, was tested by in vitro and in vivo experiments. Results of in vivo tests demonstrated that wax + nonanal treatment significantly decreased the incidence of gray mold during the entire storage period. After 8 d of storage, the disease incidences in Wax + nonanal (1×, 4× or 10× MFC)-treated fruits were 46.7%, 56.7%, 73.3%, respectively, in contrast to 100% of the control fruits. Loss of membrane integrity was examined and quantified under 10×MFC nonanal condition by the method of propidium iodide fluorescent staining. Wax + nonanal (10×MFC) treatment remarkably increased antioxidant enzyme activities, such as catalase (CAT), superoxidase dismutase (SOD), peroxidase (POD) and phenylalanine ammonia lyase (PAL). Meanwhile, this treatment (10×MFC) evidently exhibited a delayed decline in antioxidant enzyme activities. Furthermore, nonanal treatment retained the fruit quality of tomatoes because it reduced the coloration index and weight loss and retained fruit firmness. No significant differences were found between the pH, Firmness and total soluble solid (TSS) content for all treatment under the same storage time. Our results suggest that nonanal can be considered as a good alternative to conventional fungicides in controlling the decay of tomato fruits.

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“…For this reason, natural compounds as alternatives to chemicals could be considered as potential postharvest bactericidal and fungicidal against fungal and bacterial activity. Inhabitation or even killing postharvest pathogenic microorganisms and consequently reducing postharvest product loss has been confirmed by incorporation of selected bioactive compounds at appropriate levels into the storage environment and packaging (Fernando Ayala-Zavala et al 2013;Peretto et al 2014). A significant effect (P < 0.05) of the coating treatments on the total phenolic content and antioxidant capacity of fresh-cut pear was observed (Figs.…”

Section: Fig 2 Antibacterial Activity Of Fresh-cut Pears Coated Witmentioning

confidence: 80%

Evaluation of a Starch‐Based Edible Film as Carrier of Adiantum Capillus‐Veneris Extract to Improve the Shelf Life of Fresh‐Cut Pears

Hashemi

Zahabi

Rezaee

et al. 2015

Journal of Food Safety

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The use of edible films could be considered as a good alternative for application of antimicrobial and antioxidant agents in the food industry. In this study, the effect of Adiantum capillus-veneris extract, which has been incorporated into fresh-cut pear starch films, on the microbial growth and antioxidant status of fresh-cut pears was investigated. The films with various extract concentrations (0.0, 0.1, 0.2 and 0.3 % v/v) were evaluated regarding their thickness, moisture content, transparency, antibacterial and antioxidant activity. Moisture content and transparency properties of films have been affected significantly (P < 0.05) by all of the examined concentrations of the extracts; in addition, the extracts increased the antioxidant capacity of films which was prepared from starch. No significant differences (P < 0.05) were observed for the thickness among the films with different extract concentrations. The films with various extract concentrations showed inhibition zones against Escherichia coli O157 : H7, Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus cereus. Fresh-cut pears were positively affected by the coating treatment, increasing their antioxidant status and decreasing bacterial and fungal contamination. These results demonstrated that the development of an edible film formulated with A. capillus-veneris extract can be applicable to preserve fresh-cut pear quality.

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Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films

Cited by 99 publications

References 52 publications

Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

Use of Nonanal-wax as Postharvest Fungicide of Tomato against <i>Botrytis cinerea</i>

Evaluation of a Starch‐Based Edible Film as Carrier of Adiantum Capillus‐Veneris Extract to Improve the Shelf Life of Fresh‐Cut Pears

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