The Effect of Chitosan Coating and Calcium Chloride Treatment on Postharvest Qualities of Strawberry Fruit (Fragaria × Ananassa)

Chaiprasart, P.; Hansawasdi, Chanida; Pipattanawong, Narongchai

doi:10.17660/actahortic.2006.708.58

Cited by 14 publications

(6 citation statements)

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“…Moreover, as chitosan can form an edible film when applied to the surface of fruit and vegetables, it is clearly effective in conferring a physical barrier to moisture loss, delaying dehydration and fruit shriveling. Therefore, its coating can prolong storage life, delay the drop in sensory quality, and control the decay of strawberry fruit (Han et al, 2004;Park et al, 2005;Chaiprasart et al, 2006;Hernandez-Muñoz et al, 2006;Ribeiro et al, 2007). Chitosan coating can be used as a vehicle for incorporating functional ingredients, such as antimicrobials or nutraceutical compounds that could enhance the effects of chitosan coating or reinforce the nutritional value of the strawberries (Vargas et al, 2006;Vu et al, 2011;.…”

Section: Loss Of Fruit Due To Visible Fungal Growthmentioning

confidence: 99%

Chitosan as a Novel Edible Coating for Fresh Fruits

Shiekh

Malik

Al-Thabaiti

et al. 2013

FSTR

122

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Section: Loss Of Fruit Due To Visible Fungal Growthmentioning

confidence: 99%

Chitosan as a Novel Edible Coating for Fresh Fruits

Shiekh

Malik

Al-Thabaiti

et al. 2013

FSTR

122

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“…Yasunori and Iki () studied the polyphenol content of pear fruits stored under various conditions and determined that fruits sealed in 30 µm thickness polyethylene bags showed a temporary increase in polyphenolic compounds during storage. Chaiprasart, Hansawasdi, and Pipattanawong () observed that a treatment of chitosan and calcium chloride coating on strawberry fruit led to an increase in phenolic compounds during storage time at a higher rate than in the untreated control. Paolo and Marisol () indicated that the amount of polyphenol increased during storage while the amount of ascorbic acid reduced.…”

Section: Resultsmentioning

confidence: 99%

The effect of different packaging on physical and chemical properties of oranges during storage

Sicari

Dorato

Giuffré

et al. 2017

Journal of Food Processing and Preservation

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The effects of packaging on the maintenance of the quality of oranges (cultivar Belladonna) were studied. The oranges were stored at 6°C and 80% relative humidity for 45 days, wrapped in biaxially oriented polypropylene (BOPP), nanoactive films, or nonwrapped in crates. The physical‐chemical characteristic and the bioactive compounds were evaluated in the juice at intervals of 15 days. Oranges preserved in the nanoactive film have a greater shelf‐life both for the organoleptic characteristics of the fruit after 45 days of conservation, and for the content of biologically active compounds: The concentration of total flavonoids, total polyphenols, and ascorbic acid is greater than that obtained from oranges preserved in BOPP films and crates. This behavior is certainly due to the characteristics of the nanoactive film that, unlike other films on the market, has the ability to retain a greater amount of ethylene produced during respiration of the fruit. Furthermore, oranges stored in plastic crates showed mold development after 15 days, after 30 days for fruit wrapped in BOPP film, but only after 45 days in nanoactive film. Practical applications Citrus fruits are an important source of bioactive compounds such as ascorbic acid, carotenoids, flavonoids, flavanone glycosides, and phenolic compounds: All potentially health‐promoting. The use of plastic films for wrapping citrus fruits can be beneficial in maintaining freshness during postharvest storage.

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“…Total pectin content (TP) is the sum of WSP and protopectin. Ca concentration was determined by flame atomic absorption spectrometry as described by Chaiprasart et al (2006). B concentration was measured with the curcumin spectrophotometric method (Lieten 2002).…”

Section: Cellulose Hemicellulose Protopectin Calcium and Boron Dementioning

confidence: 99%

Isolation of a Polygalacturonase Gene from Citrus sinensis Fruit and Its Expression Relative to Fruit Mastication Trait, Fruit Development, and Calcium or Boron Treatments

et al. 2010

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Polygalacturonase (PG) plays a significant role in pectin solubilization and depolymerization in vivo and is involved in numerous plant developmental processes. In this study, a polygalacturonase gene (CitPG, EF185420) was isolated from Citrus sinensis. It is 1,686 bp with a putative open reading frame of 1,338 bp encoding 445 amino acids. Phylogenetic analysis showed that CitPG belongs to clade B which includes PGs expressed in fruits or dehiscence zones. CitPG expression profiles during fruit ripening were compared between two pairs of varieties which differ in their mastication traits: C. sinensis cv. Fengjiewancheng (FJWC) vs. C. sinensis cv. Fengjie 72-1 (FJ72-1) and Citrus reticulata cv. Kinokuni (NM) vs. C. reticulata cv. Miguang (MG), in which the mastication trait of "FJWC" and "NM" are inferior to their respective partner cultivars. Results indicated that the CitPG transcript level was significantly lower in the inferior mastication variety at the late ripening stage or at all ripening stages. Calcium or boron treatment resulted in a significant reduction in CitPG transcription level in fruit pulp at harvest time (235 days after anthesis). This was accompanied by an increase in protopectin content. In addition, the mRNA level of CitPG in the fruit peel and pulp increased during the fruit's rapid cell enlargement stage and was inversely correlated with protopectin levels. These results suggest that CitPG is associated with the favorable enhancement of the fruit mastication trait and is involved in dissolving the protopectin during cell enlargement.

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The Effect of Chitosan Coating and Calcium Chloride Treatment on Postharvest Qualities of Strawberry Fruit (Fragaria × Ananassa)

Cited by 14 publications

References 0 publications

Chitosan as a Novel Edible Coating for Fresh Fruits

Chitosan as a Novel Edible Coating for Fresh Fruits

The effect of different packaging on physical and chemical properties of oranges during storage

Isolation of a Polygalacturonase Gene from Citrus sinensis Fruit and Its Expression Relative to Fruit Mastication Trait, Fruit Development, and Calcium or Boron Treatments

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