Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: A new edible coating

Martı́nez-Romero, Domingo; Alburquerque, Nuria; Valverde, Juan Miguel; Guillén, Fabián; Castillo, S.; Valero, Daniel; Serrano, Marı́a

doi:10.1016/j.postharvbio.2005.09.006

Cited by 335 publications

(281 citation statements)

References 34 publications

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“…[39]. Lepsze utrzymanie twardości, jako efekt zmniejszonego ubytku wody, wykazano także w przypadku truskawek [8], jabłek [26] i czereśni [25,42] zabezpieczanych różnymi powłokami. W wielu publikacjach przyczyn opóź-nionego mięknięcia tkanek powlekanych surowców upatruje się także w mniejszym stopniu degradacji składników ścian komórkowych, głównie protopektyny, w wyniku spowolnienia tempa respiracji i przemian metabolicznych [1,24,28,38].…”

Section: Wyniki I Dyskusjaunclassified

Effect of Edible Protein-Wax Coating on Post-Harvest Stability of Brussels Sprouts Stored Under Simulated Commercial Storage Conditions

Kowalczyk¹

2011

ZNTJ

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 WPŁYW JADALNEJ POWŁOKI BIAŁKOWO-WOSKOWEJ NA TRWAŁOŚĆ POZBIORCZĄ KAPUSTY BRUKSELSKIEJ PRZECHOWYWANEJ W SYMULOWANYCH WARUNKACH OBROTU TOWAROWEGOS t r e s z c z e n i e Umyte główki kapusty brukselskiej poddano powlekaniu poprzez zanurzenie w powłoce, którą stanowił wodny roztwór białka grochu (10 % m/m), wosku kandelila (2 % m/m) i sorbitolu (4 % m/m). Powlekane oraz niepowlekane (próba kontrolna) warzywa przechowywano przez 10 dni w symulowanych warunkach obrotu towarowego (~20 ºC, wilgotność względna powietrza ~40 %). Badania jakości kapusty brukselskiej obejmowały oznaczenie: ubytków masy, zawartości kwasu askorbinowego, polifenoli i chlorofilu, aktywności oksydazy polifenolowej, barwy, tekstury i cech sensorycznych.Wykazano, że powlekanie kapusty brukselskiej powłoką białkowo-woskową wpływa na istotne zmniejszenie ubytków masy, witaminy C i polifenoli oraz ogranicza mięknięcie warzyw w czasie przechowywania. Obecność powłoki nie wpłynęła natomiast na aktywność oksydazy polifenolowej i zawartość barwników chlorofilowych. Pomiary barwy wykazały, że w końcowym okresie przechowywania powlekane warzywa były istotnie jaśniejsze i bardziej żółte w porównaniu z próbami kontrolnymi. Analiza sensoryczna, przeprowadzona w 4. dniu przechowywania, wykazała że powlekanie kapusty korzystnie wpłynęło na jej wygląd ogólny, jędrność i połysk, natomiast nieznacznie pogorszyło jej zapach. Powyżej czwartej doby przechowywania jakość sensoryczna kapusty, zarówno prób kontrolnych, jak i powlekanych, obniżyła się poniżej akceptowanego poziomu. Uzyskane wyniki dowodzą, że powlekanie zaproponowaną emulsją może wpływać na przebieg niektórych procesów fizjologicznych i biochemicznych w kapuście brukselskiej, oddziałując na jej wartość handlową i konsumpcyjną.Słowa kluczowe: kapusta brukselska, powłoki jadalne, białka grochu, wosk kandelila, jakość WprowadzenieKapusta brukselska zaliczana jest do warzyw o dużej wartości odżywczej i smakowej. W Polsce co najmniej 70 % zbiorów tego warzywa kieruje się do produkcji mrożonek [6]. Pozostałą ilość przeznacza się do bezpośredniego spożycia. Kapusta

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Section: Wyniki I Dyskusjaunclassified

Effect of Edible Protein-Wax Coating on Post-Harvest Stability of Brussels Sprouts Stored Under Simulated Commercial Storage Conditions

Kowalczyk¹

2011

ZNTJ

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“…For centuries, the yellow latex (exudate) and clear gel (mucilage), exuded from the large leaf parenchymatic cells of A. vera, has been employed for medical and pharmaceutical purposes such as anti-inflammatory effects, treatment of skin burns, protection of the skin against UV and gamma radiation damage, treatment of frostbite and psoriasis, supporting and enhancing the immune system, antiviral and antitumor activity, laxative effects, and, last but not least, wound healing [11]. However, the main use of A. vera gel is mainly in the cosmetology and medication; More recently, it has found its application in the food industry as a source of functional foods in ice-cream, drinks and beverages [12], and, due to antifungal activity of A. vera gel, as an unique edible coating (plain or in combination with other components) to extend the post-harvest storage of arctic snow [4], apple slices [13], sweet cherry [8], papaya fruits [14] and table grapes [9,1,15].…”

Section: Introductionmentioning

confidence: 99%

“…The number of pistachios infected was recorded to assess the effect of the different coating on retarding fruit spoilage. Degree and Rate of Fruit Spoilage was reported as percentage disease index and calculated as follows: Disease index-Where 0,1,2,3,4,5 are infection categories(ono lesions, 1-5 to ≤15%, 2-≥15% to ≤5%, 3-≥25% to ≤50%, 4-≥50% to ≥75%, 5-≥75%); a, b, c, d, e are number of pistachios that fall into the infection categories and X-maximum number of infection categories [14]. …”

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Effects of Chitosan and Aloe Vera Gel Coating on Quality Characters of Pistachio

Kaviani

Shariati

Joshevska

et al. 2015

JNHFE

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AbbreviationsPWC: Physiological Water Conservation; FDI: Fruit Disease Index; PV: Peroxide value IntroductionThe traditional concept of a packaging is to preserve the quality of the product with a minimal product/packaging interaction, however, in recent years, a wide variety of packages have been employed for interaction with products to provide desirable or beneficial effects [1]. Active packaging technology is a relatively novel concept beneficial for extending the product shelf-life, maintaining its nutritional and sensory quality, as well as contributing to the microbial safety [2]. The ability of edible film or coating as a type of active packaging to carry some products additives such as antioxidants, antimicrobials, colorants, flavors, fortified nutrients and spices are being studied [3].Chitosan, a natural carbohydrate copolymer [-(1-4)-2-acetamido-d-glucose and -(1-4)-2-amino-d-glucose units], which is yielded from deacetylation of chitin [poly-(1-4)-N acetyl2d-glucosamine], is harmless to humans, animals and, and the environment; and has been studied for efficacy in inhibiting decay and extending shelf life of fruits. Chitosan and its derivatives have been shown to inhibit the growth of a wide range of fungus [4,5], so one of interest application of this biopolymer is products preservation because of its ability to be used as coating materials to extend the shelf life of different products [6,7]. Recently, the use of A. vera gel as an edible coating has been reported to prolong the shelf life and to delay the changes in the parameters related to deterioration of quality of products [8,9].A. vera, a cactus-like plant, is a perennial succulent belonging to the Liliaceae family which grows in hot and dry climates [10].The plant has triangular, fleshy leaves with serrated edges, yellow tubular flowers and fruits containing countless seeds. For centuries, the yellow latex (exudate) and clear gel (mucilage), exuded from the large leaf parenchymatic cells of A. vera, has been employed for medical and pharmaceutical purposes such as anti-inflammatory effects, treatment of skin burns, protection of the skin against UV and gamma radiation damage, treatment of frostbite and psoriasis, supporting and enhancing the immune system, antiviral and antitumor activity, laxative effects, and, last but not least, wound healing [11]. However, the main use of A. vera gel is mainly in the cosmetology and medication; More recently, it has found its application in the food industry as a source of functional foods in ice-cream, drinks and beverages [12], and, due to antifungal activity of A. vera gel, as an unique edible coating (plain or in combination with other components) to extend the post-harvest storage of arctic snow [4] A. vera gel based edible coatings have been shown to prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning, and reduce microorganism proliferation in fruits such as sweet cherry, table grapes and nectarines [8,12,6]. There are no reports pre...

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“…A aplicação do quitosano e ácido acético foi realizada por imersão dos cachos de uva nas soluções anteriormente descritas, durante 5 minutos, tal como descrito por Martínez-Romero et al (2006), Shahkoomahally e Ramezanian (2014), Silva (2010) e Valverde et al (2005). Para se proceder à secagem, os cachos foram colocados durante 2 horas em suportes de rede construídos para o efeito, com divisórias de forma a separar as amostras, que foram depois colocadas em caixas plásticas previamente identificadas.…”

Section: Methodsunclassified

Efeito do quitosano e ácido acético na conservação de uva de mesa

et al. 2017

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R E S U M OTodos os frutos sofrem perdas de qualidade desde o momento da colheita até ao seu consumo. A utilização de quitosano como revestimento edível tem sido uma alternativa no tratamento pós-colheita de uva de mesa com bons resultados. Tendo em consideração que a preparação de revestimentos à base deste biopolímero é realizada em solução de ácido acético, pretendeu-se avaliar se a aplicação do referido ácido terá alguma influência nas características físico-químicas da uva de mesa durante o período de conservação a 1 °C e HR de 95%. Do presente estudo conclui-se que a modalidade de ácido acético apresentou pior comportamento que a modalidade controlo e que para além disso não se verificaram interferências negativas deste ácido na solução de quitosano. A conservação de uva de mesa foi facilmente conseguida até aos 14 dias de conservação em frio com a utilização do revestimento edível à base de quitosano na concentração de 0,8%. Palavras-chave: pós-colheita, qualidade, vida útil, Vitis vinifera L. A B S T R A C TAll fruits suffer quality loss from the time of harvest to their consumption. The use of chitosan as edible coating has been considered as an alternative postharvest treatment with good results in table grape. Considering that coatings based in this biopolymer are prepared in acetic acid solution, it was intended to assess whether the application of the acetic acid has an influence on the physicochemical characteristics of table grapes during their conservation period at 1º C and 95% RH.From the present study, it is concluded that the acetic acid alone has a worse performance than the control mode. However, no negative interference of the acetic acid was found in the chitosan solution. The postharvest conservation of table grapes may be easily achieved even after 14 days of cold storage with the use of a chitosan-based edible coating at a concentration of 0.8%.

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Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: A new edible coating

Cited by 335 publications

References 34 publications

Effect of Edible Protein-Wax Coating on Post-Harvest Stability of Brussels Sprouts Stored Under Simulated Commercial Storage Conditions

Effect of Edible Protein-Wax Coating on Post-Harvest Stability of Brussels Sprouts Stored Under Simulated Commercial Storage Conditions

Effects of Chitosan and Aloe Vera Gel Coating on Quality Characters of Pistachio

Efeito do quitosano e ácido acético na conservação de uva de mesa

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