Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Abstract

Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.

Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

“…Results exhibited that coating and vacuum packaging treatments could reduce the rate of L*, a*, and b* changes compared with control treatments, which were due to the effect of these treatments in retarding the rate of fruit biochemical activity. These findings were in agreement with those reported by other researchers (Maftoonazad & Ramaswamy, 2019;Morsy & Rayan, 2019).…”

“…Similar findings were reported by Karaminia et al (2019) . These findings were in line with the results of several studies (Kingwascharapong et al, 2020;Klangmuang & Sothornvit, 2018;Maftoonazad & Ramaswamy, 2019;Naeem et al, 2018). TSS and TA parameters are greatly affected by the fruit weight loss.…”

“…In this study, coating and vacuum packaging treatments could reduce weight loss up to 42% and 95%, respectively, compared with control treatment (Ctrl1). Similar behavior has been reported by other researchers (Chen et al, 2019;Maftoonazad & Ramaswamy, 2019;Morsy & Rayan, 2019;Saberi et al, 2018;Thakur et al, 2018;Yan et al, 2019) Alginate forms a physical semi-permeable barrier to water vapor that decreases moisture loss during storage (Morsy & Rayan, 2019;Xu et al, 2020). Throughout sweet lemon storage, LDPE film acts as an impermeable barrier against vapor diffusion (Khanipour et al, 2020).…”

Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

“…The positive effect of coatings in maintaining figs firmness and reduce softening is in line with the results obtained for weight loss ( Figure 4 ) and respiration rate ( Figure 5 ). While the retention of water in the fruits results in the preservation of cell integrity [ 45 ], a lower respiration rate was related to a lower depletion of carbohydrates storage reserves in fruit tissues [ 48 ]. On the other hand, retention of firmness in coated fruits could also be explained by delayed degradation of cell wall components, especially water insoluble and NaOH insoluble pectins, due to the effect of the internal fruit atmosphere with high CO 2 and low O 2 content, on decreasing the activity of the cell wall hydrolases responsible for fruit softening [ 49 ].…”

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

“…Additionally, the higher AA retention by KH Nps coating treatment could be associated with the ability of the coating to act as a gas barrier to reduce the O 2 tension in the papaya fruit tissue. This statement was supported by the study of Maftoonazad and Ramaswamy [51], who revealed that the atmosphere composition around the fruit has a significant role in AA retention during storage. Magwaza et al [47] and Madani et al [52] added that lower C 2 H 4 production in fruits improved AA retention, which was confirmed when C 2 H 4 production was measured and revealed a low concentration in KH Nps-coated papaya.…”