Postharvest Quality Maintenance of Papaya Fruit Using Polysaccharide-Based Edible Coatings

Vyas, Pinal B.; Gol, Neeta B.; Rao, T. V. Ramana

doi:10.1080/15538362.2013.801753

Cited by 22 publications

(21 citation statements)

References 15 publications

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“…There was no statistically significant difference in the pH of control and treated fruits. Vyas et al, (2014) also found that the control (untreated) set of papaya fruit was found to have a higher pH value as compared with that of treated with the carboxymethyl cellulose (CMC) and carrageenan. These results indicate that the treated fruits could retain some level of acidity than that of the control fruit because the metabolic activities were slowed down as influenced by coating.…”

Section: Effect Of Gum Ghatti Based Edible Coating Emulsion On Ph Andmentioning

confidence: 83%

Gum Ghatti Based Edible Coating Emulsion with an Additive of Clove Oil Improves the Storage Life and Maintains the Quality of Papaya (Carica papaya L., cv. Madhu bindu)

Joshi¹,

Baraiya²,

Vyas³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Effect Of Gum Ghatti Based Edible Coating Emulsion On Ph Andmentioning

confidence: 83%

Gum Ghatti Based Edible Coating Emulsion with an Additive of Clove Oil Improves the Storage Life and Maintains the Quality of Papaya (Carica papaya L., cv. Madhu bindu)

Joshi¹,

Baraiya²,

Vyas³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

Self Cite

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“…However, Mannozzi et al, (2017) reported that blueberry samples coated with alginate did not show any significant difference in the soluble solid content. According to Vyas, Gol, and Rao (2014), progress of storage, reduced TA value was observed in both the coated and uncoated papaya fruits. However, the treatments of carboxymethyl cellulose and carrageenan delayed the changes in TA and TSS of fruits.…”

Section: Tss Ta and Tss/tamentioning

confidence: 91%

Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

2019

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The climacteric nature of mango makes it ripen quickly and increases its postharvest losses. The objective of the present search was to evaluate the efficacy of 1%–3% sodium alginate edible coating for maintaining the postharvest nutritional quality and increasing the marketability of the mango fruit during storage at 15 ± 1°C and 85 ± 1% relative humidity. Results revealed that the quality characteristics including acidity and ascorbic acid content were not affected by the alginate treatments. In contrast, treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2‐fold), total phenols (1.3‐fold), and flavonoids content (1.7‐fold), as compared with the control. Higher antioxidant capacity was observed in the 3% alginate treatments than the control. Polyphenolxoidase activity in the coated mango remained below 30 U/g FW, while it was increased continuously in the uncoated samples during the storage. Fruits coated with alginate exhibited a higher antioxidant enzyme activity during storage. Sodium alginate had no significant effects on the external color parameters except the a* value. Generally, it was concluded that the mango storage life and its valuable nutritional characteristics were increased by applying the alginate edible coating. Practical applications Recently, the edible coatings by natural sources have been widely demanded by consumers due to its nontoxic and biodegradable characteristics. Mango fruits as a climacteric high‐nutritional tropical fruit being climatic have a limited shelf life and the maintenance of its quality is still a major challenge for the consumers. The results of this study showed that using sodium alginate coating at 3% concentration had a significant effect on preventing water loss, color changes and preserving antioxidant properties, phenol and flavonoids compounds of mango fruit during storage. Therefore, alginate coating as a biodegradable compound can be used to maintain the quality during the shelf life of fruits and vegetables.

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“…Recently, several polysaccharide-based edible coatings were successfully applied for preserving fruits such as orange, apple, mango, banana, papaya, citrus, and grapefruit [25][26][27]. The influence of polysaccharide-based edible coatings (chitosan, alginate, and pullulan) on quality and antioxidant enzyme system of strawberries was discussed in this study.…”

Section: Discussionmentioning

confidence: 99%

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

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Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4 ∘ C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage ( < 0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit.

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Postharvest Quality Maintenance of Papaya Fruit Using Polysaccharide-Based Edible Coatings

Cited by 22 publications

References 15 publications

Gum Ghatti Based Edible Coating Emulsion with an Additive of Clove Oil Improves the Storage Life and Maintains the Quality of Papaya (Carica papaya L., cv. Madhu bindu)

Gum Ghatti Based Edible Coating Emulsion with an Additive of Clove Oil Improves the Storage Life and Maintains the Quality of Papaya (Carica papaya L., cv. Madhu bindu)

Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

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