Shelf Life of Blackberry Fruits (Rubus fruticosus) with Edible Coatings Based on Candelilla Wax and Guar Gum

Abstract

Blackberries are very perishable with a limited shelf life due to a high metabolic activity and susceptibility to mechanical damage and microbial attack. The effect of edible coatings (EC) based on candelilla wax (CW) and guar gum (GG) on the quality, shelf life, bioactive-compounds content and antioxidant activity of blackberries stored at 25 ± 2 °C for 6 days, was evaluated. All EC contained GG (0.4%) and gallic acid (GA)(0.06%); EC1 contained CW (0.2%), glycerol (GL)(0.2%); EC2 contained CW (0.4%) and GL (0.2%); EC3 contained CW (0.2%) and GL (0.3%) and EC4 contained CW (0.4%) and GL (0.3%). The decay percentage (Decay%), physiological weight loss (%PWL), firmness, pH, total soluble solids (TSS), titratable acidity (TA), total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant activity were analyzed. EC3 showed potential for prolonging the shelf life of blackberry by reducing Decay% (47%) and %PWL (64%) on day 6, while 86% of uncoated blackberries were decayed on day 4. Fruit coated with EC3 maintained pH, gradually reduced firmness, increased the TSS and decreased the TA. In addition, EC3 maintained the TAC and decreased the TPC in blackberries, while preventing a rapid increase in antioxidant capacity. Thus, EC3 showed to be a promising alternative in prolonging shelf life and preserving the quality of blackberries.

Potential Use of an Edible Candelilla Wax-Based Coating to Extend the Shelf Life of Passion Fruit

“…Low temperatures were not efficient in coatings C1 and C3, which could be due to the fact that formulation C1 may have contained a smaller amount of the material required to avoid gas migration due to a lower percentage of candelilla (0.07) and glycerol (0.16) than that required for this fruit. Ascencio-Arteaga et al (2022) obtained better results in the percentage of weight loss for mulberry coatings, with candelilla wax at 0.4 % and glycerol at 0.3 %, similar to the C2 coating of this research, which did obtain a positive result by modifying the exchange of gases between the fruit and the exterior. In contrast, for glycerol concentrations, the C3 coating was higher than that reported by Ascencio-Arteaga et al (2022).…”

“…Ascencio-Arteaga et al (2022) obtained better results in the percentage of weight loss for mulberry coatings, with candelilla wax at 0.4 % and glycerol at 0.3 %, similar to the C2 coating of this research, which did obtain a positive result by modifying the exchange of gases between the fruit and the exterior. In contrast, for glycerol concentrations, the C3 coating was higher than that reported by Ascencio-Arteaga et al (2022). Furthermore, the fruit may have suffered cold damage during refrigerated storage, such as tissue rupture, water loss, and ripening process disorders (Barreiro and Sandoval, 2006).…”

Acidity analysis in different blackberry dilutions using IoT

“…It has nutritional and antioxidant properties appreciated by all types of consumers for its pleasant color and flavor, as well as for its health benefits [4]. Inadequate handling, transport and packaging affect the morphological characteristics of the fruit [5,6], decreasing the content of bioactive compounds [7].…”

Analysis of Degradability of Blackberry (Rubus glaucus) Subjected to Different Storage Conditions

“…The Blackberry (Rubus Glaucus) is a non-climacteric fruit valued for its nutritional and antioxidant properties, pleasant color and flavor, and the health benefits it provides to humans [20,21,22,23]. However, its quality rapidly deteriorates after harvest, and it has a shelf life of only 3 to 5 days, with losses that can reach up to 70% due to its high water content and active metabolism, as well as its susceptibility to mechanical damage and microbial attack, requiring special care during storage [24,25,26,27,28].…”