4-hexylresorcinol and sodium metabisulphite-based edible coatings for avocado shelf-life extension

Hebishy, E.; Tas, Ayten

doi:10.1016/j.afres.2023.100289

Cited by 3 publications

(1 citation statement)

References 62 publications

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“…Furthermore, these products have shorter shelf-lives [22][23][24][25], e.g., due to increased dehydration at produce [26][27][28][29]. To extend the shelf life, the application of edible coatings can be a measure [30][31][32][33][34][35][36][37][38][39][40]. Interestingly, fruit and vegetables are very rarely available packaged in organic food stores.…”

Section: Introductionmentioning

confidence: 99%

Retail Price Differences between Packaged and Unpackaged Fruits (Apples) and Vegetables (Tomatoes, Peppers)

Fritschi,

Decker,

Sängerlaub

2023

World

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Since, according to many scientific studies, price is a very important factor when buying fruits and vegetables, it is interesting to study whether price differences between them occur in retail markets. Because of the discussion regarding sustainability, we performed an observational, orienting study on the retail prices of frequently bought packaged and unpackaged fruits and vegetables (apples, tomatoes, and bell peppers) in the Munich area in February and March 2022. We also differentiated between organic and non-organic produce. The relationship between the type of packaging (packaged versus unpackaged) and the retail price (EUR/kg) was determined by means of correlation coefficients, and we examined whether unpackaged products were more expensive than the packaged variants. The results differed for the organic and non-organic variants of the products, as well as among the individual fruit and vegetable varieties. We found a tendency towards unpackaged products being more expensive than packaged fruits and vegetables, in three out of four cases for the non-organic and two out of three cases for the organic products. For all cases, single products and single cost values were observed where the opposite was found.

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Section: Introductionmentioning

confidence: 99%

Retail Price Differences between Packaged and Unpackaged Fruits (Apples) and Vegetables (Tomatoes, Peppers)

Fritschi,

Decker,

Sängerlaub

2023

World

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Effect of perforated low-density polyethylene films on postharvest quality of avocado fruit

Buthelezi,

Mafeo

2024

Heliyon

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Role of irradiated and un-irradiated alginate as edible coating in physicochemical and nutritional quality of cherry tomato

Aly,

Maraei

2024

BMC Plant Biol

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Background Fresh vegetables are commodities that have a high tendency to deteriorate after harvest, causing significant losses in economic and environmental costs associated with plant food loss. Therefore, this study was carried out to evaluate the effects of both un-irradiated (UISA) and irradiated sodium alginate (ISA) as an edible coating for preserving cherry tomato fruits under storage conditions. The FTIR, XRD, TGA, SEM, and TEM were used to characterize the UISA and ISA (25, 50, 75, and 100 kGy), which demonstrated that the alginate polymer was degraded and low molecular-weight polysaccharides were formed as a result of irradiation, particularly with the 100 kGy dose level. Sodium alginate irradiated at 100 kGy was used for the coating process, and the physico-chemical and nutritional quality of cherry tomatoes were analyzed. Results The results demonstrated that UISA and ISA treatments delayed changes in most of the ripening characteristics; weight and acidity losses, decay, and softening. The weight loss of the control was observed to be greater at the two keeping temperatures (4 and 25 °C) comparison with tomatoes coated with UISA. The ISA coatings gave the least weight loss at the two keeping temperatures (4 and 25 °C) (5.46 and 14.72%), respectively compared to the control (8.77 and 18.93%), respectively at the end of the storage period. In terms of antioxidant properties, significant results were obtained with the use of the alginate coating, specially irradiated sodium alginate. Over time, the majority of water-soluble vitamins in cherry tomatoes decreased, especially vitamin C, and the alginate-coated tomatoes showed the least decrease in vitamin C content, especially ISA. Conclusions The current findings suggest that ISA treatment efficiently extends the storage period of tomato fruits and maintains their quality through preservation and offers promising potential for successful commercialization of this eco-friendly eatable coating for fruit and vegetable growers and industries.

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4-hexylresorcinol and sodium metabisulphite-based edible coatings for avocado shelf-life extension

Cited by 3 publications

References 62 publications

Retail Price Differences between Packaged and Unpackaged Fruits (Apples) and Vegetables (Tomatoes, Peppers)

Retail Price Differences between Packaged and Unpackaged Fruits (Apples) and Vegetables (Tomatoes, Peppers)

Effect of perforated low-density polyethylene films on postharvest quality of avocado fruit

Role of irradiated and un-irradiated alginate as edible coating in physicochemical and nutritional quality of cherry tomato

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