Application of ethylene‐regulating packaging in post‐harvest fruits and vegetables storage: A review

Zhang, Haozheng; Han, Miaomiao; Xie, Yao; Wang, Mengjun; Cao, Chongjiang

doi:10.1002/pts.2644

Cited by 19 publications

(8 citation statements)

References 141 publications

(191 reference statements)

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“…However, the minimal processing of fresh-cut produce results in tissue softening and discoloration. It increases microbiological deterioration due to the exposed tissues, which makes them vulnerable to metabolism, microbial invasion, and mechanical damage [ 4 ]. These factors impact a product’s storage and shelf life [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato

Chit

Olawuyi

Park

et al. 2022

Gels

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In this study, single-layer coating using chitosan (Ch) and sodium alginate (SA) solutions and their gel coating (ChCSA) formed by layer-by-layer (LbL) electrostatic deposition using calcium chloride (C) as a cross linking agent were prepared to improve storage qualities and shelf-life of fresh-cut purple-flesh sweet potatoes (PFSP). The preservative effects of single-layer coating in comparison with LbL on the quality parameters of fresh-cut PFSP, including color change, weight loss, firmness, microbial analysis, CO2 production, pH, solid content, total anthocyanin content (TAC), and total phenolic content (TPC) were evaluated during 16 days of storage at 5 °C. Uncoated samples were applicable as a control. The result established the effectiveness of coating in reducing microbial proliferation (~2 times), color changes (~3 times), and weight loss (~4 times) with negligible firmness losses after the storage period. In addition, TAC and TPC were better retained in the coated samples than in the uncoated samples. In contrast, quality deterioration was observed in the uncoated fresh cuts, which progressed with storage time. Relatively, gel-coating ChCSA showed superior effects in preserving the quality of fresh-cut PFSP and could be suggested as a commercial method for preserving fresh-cut purple-flesh sweet potato and other similar roots.

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Section: Introductionmentioning

confidence: 99%

“…These factors impact a product’s storage and shelf life [ 5 , 6 ]. Therefore, a suitable packaging technique effective to reduce these factors influence and preserve the quality of fresh-cut produce during marketing and storage is required [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato

Chit

Olawuyi

Park

et al. 2022

Gels

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“…1,2 Likewise, there has been a growing interest in intelligent food packaging, which gives information to the consumer about the food product, such as pH and temperature changes during storage. [3][4][5][6] Finally, recent trends include the development of both active and bioactive food packaging, which are based on the inclusion of active components in the polymeric matrix but differ in their intended purpose. Active food packaging is focused on shelf-life extension, by adding antioxidant, antimicrobial and antifungal components that are slowly released into the food product, reducing degradation.…”

Section: Introductionmentioning

confidence: 99%

“…Over the last decade, market trends in food packaging have included the development of biodegradable packaging based on natural polymers (starch, cellulose, alginate, chitosan, gums, proteins and others) that can be used to reduce the environmental impact of the food packaging industry 1,2 . Likewise, there has been a growing interest in intelligent food packaging, which gives information to the consumer about the food product, such as pH and temperature changes during storage 3–6 . Finally, recent trends include the development of both active and bioactive food packaging, which are based on the inclusion of active components in the polymeric matrix but differ in their intended purpose.…”

Section: Introductionmentioning

confidence: 99%

Bioactive food coating: A review

et al. 2022

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Bioactive food packaging is a trend in food packaging science and technology, which is focused on the consumer's health benefits provided by the edible polymeric packaging and the inclusion of bioactive molecules of natural origin, probiotic microorganism and/or prebiotic molecules. Several types of edible films and bioactive molecules have been used in order to create bioactive molecules. In some cases, mechanical and barrier properties of the edible film are enhanced by the bioactive molecule. Likewise, inclusion of probiotics could also lead to enhanced properties of the film. This review will be useful to understand the different components and characteristics of the different types of bioactive films.

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“…Low temperature can prolong the storage period of fruits and slow down the decay rate, which is the main way of fruit storage after harvest. However, nearly half of the fruits sold in China are sensitive to chilling injury, which is easy to occur in the process of postharvest cryogenic storage, leading to quality deterioration such as fruit browning (Lurie and Crisosto, 2005;Zhang and Xie, 2016). Peach (Prunus persica L.) is a respiratory climacteric fruit.…”

mentioning

confidence: 99%

Identification of COR413 Gene Family in Peach and Its Expression in Low Temperature and LTC Treatment at Postharvest

Li¹,

Zhang²,

Zhang³

et al. 2023

gab

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Peach were susceptible to chilling injury during low temperature (0 o C) storage at postharvest, and LTC (Low temperature conditioning) treatment could reduce chilling injury such as of H2O2 production and fruit browning. In order to study the function of peach COR413 in the regulation of postharvest chilling injury in peach 'Beijing No. 9', four COR413 gene family members were identified based on the peach genome database, namely PpCOR1~PpCOR4. Phylogenetic analysis showed that the four PpCORs could be clustered into two subfamilies. PpCOR1~PpCOR3 belonged to the first subfamily, and most of the members in this subfamily were located in plasma membrane. PpCOR4 belongs to the second subfamily, and its members are mainly located in thylakoid membrane. The cis-acting elements analysis of PpCORs promoter showed that PpCOR3 contained abundant abiotic stress responsive and hormone responsive elements such as jasmonate and abscisic acid. The results of gene expression showed that PpCOR3 was induced by low temperature while LTC treatment could repress the induction of PpCOR3 by low temperature. Interestingly, the expression of PpCOR3 was positively correlated with the change of H2O2 content in peach, which indicated that PpCOR3 was involved in the regulation of postharvest chilling injury in peach fruit. This result provides a theoretical basis for the study of postharvest storage and quality maintenance of peach fruit as well as the breeding of cold resistant peach varieties.

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Application of ethylene‐regulating packaging in post‐harvest fruits and vegetables storage: A review

Cited by 19 publications

References 141 publications

Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato

Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato

Bioactive food coating: A review

Identification of COR413 Gene Family in Peach and Its Expression in Low Temperature and LTC Treatment at Postharvest

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