Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

Mannozzi, Cinzia; Cecchini, Juan Pablo; Tylewicz, Urszula; Siroli, Lorenzo; Patrignani, Francesca; Lanciotti, Rosalba; Rocculi, Pietro; Rosa, Marco Dalla; Romani, Santina

doi:10.1016/j.lwt.2016.12.056

Cited by 123 publications

(89 citation statements)

References 19 publications

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“…The higher firmness of the coated fruits was maybe due to the presence of coating and transferring structural rigidity to the fruit's surface (Duan, Wu, Strik, & Zhao, ). The obtained results were in agreement with the finding of Mannozzi et al, () who reported that the alginate coating improved the firmness of blueberry samples, as compared to the uncoated ones. However, Zhang, Li, Dong, Zhi, and Zong () reported that the alginate edible coating in combination with tea had no major effect on Jujube firmness.…”

Section: Resultssupporting

confidence: 93%

“…The results of this study are consistent with the results reported by Valero et al () who used an edible coating to keep four plum cultivars and reported that the alginate coating could postponed the acidity losses. However, Mannozzi et al, () reported that blueberry samples coated with alginate did not show any significant difference in the soluble solid content. According to Vyas, Gol, and Rao (), progress of storage, reduced TA value was observed in both the coated and uncoated papaya fruits.…”

Section: Resultsmentioning

confidence: 97%

“…Depending on edible coating and fruit species, there are different reports regarding the effect of coating on the fruit color. Mannozzi et al, (), reported that coated blueberries had lower lightness and a more intense blue color, as compared to the control sample, was probably due to the glossy effect of the coating. Also, Chiabrando and Giacalone () stated that lightness was decreased with increasing the length of storage, such that the lower values were found in the alginate‐coated fruits.…”

Section: Resultsmentioning

confidence: 99%

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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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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

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

2019

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“…Based on previous medical studies, it has been suggested that the dietary intake of blueberries helps to limit the occurrence and development of certain cancers and vascular diseases such as atherosclerosis, ischemic stroke, and senile central nervous system diseases, and also helps to prevent inflammation and obesity . These beneficial effects are attributed to the abundant active ingredients in blueberries, especially antioxidants such as ascorbic acid, anthocyanins, and phenolic acids . However, the shelf life of fresh blueberries is very short, and the post‐harvest loss is as high as 30–40%, mainly due to water loss and wilting caused by metabolic aging of blueberries, and the high vulnerability of blueberries to microbial invasion and mechanical damage during harvest and transportation .…”

Section: Introductionmentioning

confidence: 99%

Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest

Xiu

et al. 2019

J Sci Food Agric

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BACKGROUND Blueberries are appreciated by consumers for their rich natural antioxidants and their good nutritional and health functions. However, blueberries are very perishable due to microbial infection and metabolic aging after harvest. Ethanol has been shown to have the effect of controlling postharvest microorganisms and improving storage quality of fruits and vegetables. This study aimed to clarify the effects of ethanol on the appearance quality and flavor attributes of postharvest blueberries. Blueberries were treated with ethanol (250, 500, and 1000 μL L−1) and stored at 0 ± 0.5 °C, 90% relative humidity (RH), for 40 days. RESULTS The results indicated that ethanol treatment could slow the decline of blueberry firmness and reduce the decay rate significantly in a dose‐dependent manner. The soluble solids content (SSC) and titratable acidity (TA) of ethanol‐treated blueberries increased significantly (P < 0.05), improving the taste of the blueberries. The activities of alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC) were stimulated with the accumulation of ethanol in blueberries, which catalyzed the conversion of ethanol, acetaldehyde, and pyruvate, increasing their levels in blueberries. More volatiles, especially esters, were detected in ethanol‐treated blueberries, e.g. methyl acetate, ethyl acetate, ethyl propanoate, ethyl isobutyrate, ethyl 2‐methylbutanoate, ethyl isovalerate, ethyl 3‐methyl‐2‐butenoate, diethyl sebacate, and isopropyl myristate. CONCLUSION The preservative effect of ethanol on blueberry was significantly affected by ethanol concentration. In this study, the effect of 500 μL L−1 ethanol fumigation on blueberry was the best in terms of appearance quality (firmness and decay rate) and flavor attributes (SSC, TA, and volatiles). © 2019 Society of Chemical Industry

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“…This demonstrates that encapsulation is also viable for short-term sugarcane storage because, even under greenhouse conditions, it preserved 59% of the bud chips for 59 days after sowing in substrate. Encapsulation with sodium alginate reduces microbial activity in propagules and the respiration and transpiration of the plant material; therefore, encapsulation may be used for conservation and may facilitate logistics processes for sugarcane germplasm exchange (Mannozzi et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Sugarcane Bud Chip Encapsulation for ex vitro Synthetic Seed Formation

Silva¹,

Neto²,

Severiano³

et al. 2018

JAS

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Altough the sugarcane crop had a huge world importance the planting system stil the same since the development, needing changes to increase the procution potential. So, the objective of this study was to assess the effect of sugarcane bud chip encapsulation on the initial growth of seedlings. To provide informations for a new planting system, using small stem pieces of sugarcane to produce the seedlings. Two experiments were conducted in a completely randomized design. In the first, bud chip encapsulation was assessed with six concentrations of sodium alginate (0, 10, 20, 30, 40, and 50 g L -1 ) cross-linked with 300 mM calcium chloride, with the encapsulated chips being kept in a greenhouse. In the second experiment, the capsules resulting from the different sodium alginate concentrations were tested for the dry mass adhered to the bud chip, moisture, swelling index, biodegradability, and solubility. Emergence greater than 70% was obtained at sodium alginate concentrations of 0, 10, and 20 g L -1. The 30, 40, and 50 g L -1 concentrations inhibited seedling emergence and initial growth; however, when the capsule was removed, the bud chips formed viable seedlings. Encapsulation inhibited emergence because the capsule acts as a physical barrier; however, encapsulation may be used for bud chip preservation. The study of new capsules and encapsulation methods may enable the ex vitro production of synthetic sugarcane seeds.

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Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

Cited by 123 publications

References 19 publications

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

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

Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest

Sugarcane Bud Chip Encapsulation for ex vitro Synthetic Seed Formation

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