Post-harvest Preservation of Cactus Fruits Produced in Semidesertic Areas of Oaxaca by Biopolymer Coatings

Shirai, Keiko; Hernandez, Carmen Guadalupe; Mejía, Paloma; Blanco, Stephany; Román, Angélica; Yáñez, Lourdes; Escalona, H.

doi:10.18848/1833-1882/cgp/15-26

Cited by 4 publications

(7 citation statements)

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“…In the end, Gg+Eo treatments allowed weight loss to be less than 6%, which contrasted with the 10 and 11% obtained in Control and Eo treatments. Shirai et al (2016) found similar behavior in pitaya fruits with chitosan, hydroxymethylpropyl cellulose, and neem essential oil coatings and stored at 10 °C and 80% Rh.…”

Section: Shelf Life Of Pitaya Fruitmentioning

confidence: 55%

“…The pitaya fruit is non-climacteric (Armella et al 2003), so harvest must be done at consumption maturity and shelf life is commonly limited to 3-5 d due to fungal proliferation (García-Cruz et al 2016) and the presence of thorns which perforate the fragile epicarp during packaging (Shirai et al 2016). Rosas-Benítez et al (2016) showed that pitaya fruits can be handled without thorns during storage.…”

Section: Introductionmentioning

confidence: 99%

“…The use of refrigeration for handling pitaya fruits in postharvest has been studied in an incipient way. Shirai et al (2016) showed that, with refrigeration and coatings based on chitosan and neem essential oil, shelf life can be extended with better appearance, consistency, and aroma, but with flavor alteration.…”

Section: Introductionmentioning

confidence: 99%

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Shelf life of pitaya [ Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] fruit affected by temperature and guar gum, beeswax, oleic acid, and thyme essential oil coatings

García‐Cruz

Guerra-Ramı́rez

Martínez-Damián

et al. 2021

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Pitaya [Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] produces fruit with high commercialization potential, but its shelf life is limited to few days. The objective of this study was to apply biopolymeric coatings to extend the shelf life of pitaya fruits at 25 °C and under refrigeration at 12 °C. The following variables were handled at each temperature: fruits without any treatment (Control), fruits coated with 1,000 ppm emulsion of thyme essential oil, and fruits coated with 1% emulsion of guar gum, 7.5% beeswax, and 7.5% oleic acid, without essential oil, and with 1,000 ppm of thyme essential oil. Shelf life was 6 d at 25 °C, without the beneficial effect of coatings, but increased to 15 d with refrigeration and coatings based on guar gum, beeswax, and oleic acid, since fungal growth was delayed, and weight loss was reduced. This allowed fresh appearance without significant modification of color, firmness, pH, total soluble solids, titratable acidity, contents of soluble phenols and betalains, and antioxidant capacity.

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Section: Shelf Life Of Pitaya Fruitmentioning

confidence: 55%

Section: Introductionmentioning

confidence: 99%

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Shelf life of pitaya [ Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] fruit affected by temperature and guar gum, beeswax, oleic acid, and thyme essential oil coatings

García‐Cruz

Guerra-Ramı́rez

Martínez-Damián

et al. 2021

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“…Nonetheless, the epicarp possesses corrugations and trichomes that might enhance the wetting. Noteworthy, the harvested pitayas are in wooden boxes, where spines perforate the epicarp of proximal fruit, producing damages and accelerating water losses [10]. The SEM in Figure S10 illustrates the damage on the epicarp.…”

Section: Resultsmentioning

confidence: 99%

“…It is worth mentioning that the market trend for pitaya is increasing due to the excellent acceptability of fresh consumption with nutritional similarities to other Cactaceae family fruit [9,10]. Nevertheless, the preservation of the quality of this fruit after the harvest is challenging, thereby it only has local distribution with significant decay after 3 days.…”

Section: Introductionmentioning

confidence: 99%

Cross-Linking Chitosan into Hydroxypropylmethylcellulose for the Preparation of Neem Oil Coating for Postharvest Storage of Pitaya (Stenocereus pruinosus)

et al. 2019

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The market trend for pitaya is increasing, although the preservation of the quality of this fruit after the harvest is challenging due to microbial decay, dehydration, and oxidation. In this work, the application of antimicrobial chitosan-based coatings achieved successful postharvest preservation of pitaya (Stenocereus pruinosus) during storage at 10 ± 2 °C with a relative humidity of 80 ± 5%. The solution of cross-linked chitosan with hydroxypropylmethylcellulose with entrapped Neem oil (16 g·L−1) displayed the best postharvest fruit characteristics. The reduction of physiological weight loss and fungal contamination, with an increased redness index and release of azadirachtin from the microencapsulated oil, resulted in up to a 15 day shelf life for this fruit. This postharvest procedure has the potential to increase commercial exploitation of fresh pitaya, owing to its good taste and high content of antioxidants.

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Estudio de las propiedades fisicoquímicas y biológicas de microencapsulados de compuestos bioactivos de Neem en matrices de quitosano

Valencia

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Especialmente a la Dra. Keiko Shirai Matsumoto por la dirección, confianza, consejos y apoyo siempre brindado. Muchas gracias Doctora por la confianza en mí para la realización de este proyecto y por fomentar en mí el amor a la ciencia. Es usted un ejemplo de perseverancia y tenacidad.A la Dra. Ángeles Aguilar por la disposion que siempre tuvo cuando yo tenia dudas y por mostrarme la grandeza de la biología. Gracias Doctora por ser una excelente persona.A la Dra. Angélica Román por la disposición a lo largo del trabajo experimental.

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Post-harvest Preservation of Cactus Fruits Produced in Semidesertic Areas of Oaxaca by Biopolymer Coatings

Cited by 4 publications

References 0 publications

Shelf life of pitaya [ Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] fruit affected by temperature and guar gum, beeswax, oleic acid, and thyme essential oil coatings

Shelf life of pitaya [ Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] fruit affected by temperature and guar gum, beeswax, oleic acid, and thyme essential oil coatings

Cross-Linking Chitosan into Hydroxypropylmethylcellulose for the Preparation of Neem Oil Coating for Postharvest Storage of Pitaya (Stenocereus pruinosus)

Estudio de las propiedades fisicoquímicas y biológicas de microencapsulados de compuestos bioactivos de Neem en matrices de quitosano

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