Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit

Etemadipoor, Rasool; Dastjerdi, Abdolmajid Mirzaalian; Ramezanian, Asghar; Ehteshami, Sakineh

doi:10.1016/j.scienta.2020.109255

Cited by 61 publications

(43 citation statements)

References 44 publications

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“…A higher amount of phenol and flavonoid levels caused an increase in antioxidant capacity. The results agree with Khaliq et al (2015), Ahlawat et al(2018) Murmu and Mishra (2018) and Etemadipoor et al (2020) .…”

Section: Antioxidant Activity (%)supporting

confidence: 90%

“…Chilling causes a type of stress that alters the rate of unsaturated fat to saturated ones. This happens when the cell membrane changes from a flexible crystal-liquid building to a solid gel formation (Antunes and Sfakiotakis, 2008) .The results can be verified by the previous examination on the treatment of AG to guava Etemadipoor et al (2020), which reported the decrease in IL and the possible maintenance of the cell membrane at low-temperature levels. Table 9.…”

Section: Ion Leakage (Il%)supporting

confidence: 79%

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Effectiveness of Some Edible Coatings on Storage Ability of Zaghloul Date Palm Fruits

Aboryia

2020

Journal of Plant Production

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Effectiveness of edible coatings such as Jojoba oil (JO) at 5%, Arabic gum (AG) at 10% and Paraffin oil (PA) at 7.5% as solely or in combination on physical and chemical characteristics of Zaghloul date palm fruits stored at 0±1°C and R.H. 85-90 % for 6 weeks were investigated during two successive seasons (2018 and 2019). The achieved data registered that all tested treatments prolonged the cold storage period of Zaghloul date palm fruits as compared to the control (Tap water). Fruits treated with JO at 5% combined with AG at 10% significantly recorded the highest responses, where it significantly mitigated the rise in decay incidence and reduced weight loss, and maintained high firmness, total phenol content, total flavonoids, total tannins, total sugars and antioxidant activity. Also, the result of ion leakage detected that this treatment protected the cell membrane integrity. According to these results, Jojoba oil (JO) at 5% combined with Arabic gum (AG) at 10% application could be suggested to maintain the storability during cold storage of Zaghloul date palm fruits.

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Section: Antioxidant Activity (%)supporting

confidence: 90%

Section: Ion Leakage (Il%)supporting

confidence: 79%

Effectiveness of Some Edible Coatings on Storage Ability of Zaghloul Date Palm Fruits

Aboryia

2020

Journal of Plant Production

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“…It has been reported that GA coating significantly reduced the weight loss in various horticultural crops such as tomato (Ali et al, 2010), papaya (Ali et al, 2014), mango (Daisy et al 2020;Khaliq et al, 2016), and guava (Etemadipoor et al, 2020). In our case, GA-coated apricots had lower weight loss as compared to the uncoated group after 8 days of storage.…”

Section: Weight Loss and Disease Incidencesupporting

confidence: 53%

“…After 8 days of ambient storage, uncoated control group exhibited 2.52fold higher weight loss than the GA-coated fruit (Figure 1a). The loss of weight is the most important parameter that negatively affects the fruit quality and consumer acceptance (Etemadipoor et al, 2020).…”

Section: Weight Loss and Disease Incidencementioning

confidence: 99%

Effect of gum arabic coating on antioxidative enzyme activities and quality of apricot ( Prunus armeniaca L.) fruit during ambient storage

et al. 2021

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The effect of gum arabic (GA) coating was studied on apricot fruit at 20 ± 1°C for 8 days. GA coating substantially reduced weight loss, disease incidence, malondialdehyde concentration, and hydrogen peroxide compared to the control. GA coating resulted in significantly higher total phenols, ascorbic acid, and antioxidant activity in contrast to the control. GA coating also suppressed cellulase, pectin methylesterase, and polygalacturonase activity in contrast to the non-coated fruit. In addition, GA-coated apricot fruit had substantially higher catalase, peroxidase, ascorbate peroxidase, and superoxide dismutase enzymes activities in contrast with the control.Similarly, GA coating inhibited soluble solids content increase and inhibited the reduction in titratable acidity in coated fruit. The fruit coated with GA coating also had significantly better sensory and overall eating quality compared to the control apricots. In conclusion, GA could be considered an appropriate edible coating for quality conservation of apricots. Practical applicationsApricot is a well renowned and nutrients rich fruit. However, apricot has comparatively short shelf life potential due to its susceptibility to rapid senescence and deterioration under ambient conditions. GA is an eco-friendly and biodegradable coating which is considered relatively cheap as compared with other coating types. In our present work, application of gum arabic [GA (10%)] edible coating maintained significantly higher quality of harvested apricot fruit as compared with the control. The outcomes of the present work are of global significance with respect to apricot industry. So, GA coating could be considered an appropriate edible coating for quality conservation of the harvested apricot fruit.

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“…Among these novel approaches, use of edible coating is considered as a convenient and safe method to prolong the shelf life and maintain the quality of fresh fruits and vegetables (Mantilla et al, 2013). Hence, different chemicals and formulations such as alginate and gellan-based polysaccharide coatings (Oms-Oliu et al, 2008), agar-agar coatings (Geraldine et al, 2008), carboxymethyl cellulose-based coatings , chitosan (Maqbool et al, 2010), chlorine dip treatment (Xiao et al, 2011), essential oils (Etemadipoor et al, 2020), pectin-based coatings (Sanchís et al, 2016), starch-enriched coatings (Oz & Ulukanli, 2012), soy protein-based edible coatings (Ghidelli et al, 2014), and dip treatment with ascorbic acids (Troyo & Acedo, 2015) have been widely tested on various fresh horticulture commodities. In addition to extend the postharvest life and quality maintenance, these agents are also being used to manage the microbial activity and browning during the storage.…”

Section: Introductionmentioning

confidence: 99%

Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview

Hasan

Riaz²,

Malik

et al. 2021

J. Food Biochem.

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Aloe vera (ALV) with its unique nutritional profile is being used for food, health, and nutraceutical industries globally. Due to its organic nature, ALV gel coating has created lot of interest for exploring its potential in extending the shelf and storage life of fresh produce. ALV gel coating plays imperative role in delaying fruit ripening by lowering ethylene biosynthesis, respiration rate, and internal metabolic activities associated with fruit softening, color development, enzymatic browning, and decay. ALV gel coating reduces the microbial spoilage due to its antifungal properties and maintains visual appearance, firmness, sugar: acid ratio, total antioxidants, and phenolic contents with conserved eating quality. ALV coated fruits and vegetables showed reduced weight loss, superoxide ion (O − • 2 ), hydrogen peroxide (H 2 O 2 ), ion leakage, and soluble solids content and exhibited higher acidity, anthocyanins, ascorbic acid, catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) activities. It also delayed the enzymatic browning by inducing peroxidase (POD) activity during storage. Recent local studies also revealed that ALV gel coating markedly conserved higher consuming quality and extended storage period (>1.34-fold) of different fruits and vegetables. Overall, Aloe vera gel coating alone or in combination with other organic compounds has shown great potential as a food-safe and eco-friendly coating for maintaining the quality of fruits and vegetables over extended period and reducing postharvest losses in the supply chain. Practical applicationsALV gel is a plant-based natural coating of eco-friendly nature. The present review summarizes the updated information of ALV gel coating application, methods of extraction, combinations with other postharvest coatings, and its impact on quality of various fruits and vegetables. It also provides future insights for the development of commercially applicable ALV gel coating protocols through simulation studies. So, being a natural coating, ALV gel has tremendous potential to be used in fruit and vegetable industries around the globe.

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Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit

Cited by 61 publications

References 44 publications

Effectiveness of Some Edible Coatings on Storage Ability of Zaghloul Date Palm Fruits

Effectiveness of Some Edible Coatings on Storage Ability of Zaghloul Date Palm Fruits

Effect of gum arabic coating on antioxidative enzyme activities and quality of apricot ( Prunus armeniaca L.) fruit during ambient storage

Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview

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