Can Edible Coatings Maintain Sweet Pepper Quality after Prolonged Storage at Sub-Optimal Temperatures?

Kehila, Shani; Alkalai‐Tuvia, Sharon; Chalupowicz, Daniel; Poverenov, Elena; Fallik, Elazar

doi:10.3390/horticulturae7100387

Cited by 3 publications

(1 citation statement)

References 24 publications

(44 reference statements)

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“…These coatings act as barriers and preserve the fruits via the balanced permeability of CO 2 , O 2 , and water vapor, thus reducing the weight loss of the fruit, delaying senescence, and reducing the growth of pathogenic microorganisms, which can lead to postharvest deterioration (Tavassoli-Kafrani et al, 2022). Edible coatings can also delay senescence and prevent chilling injury (Kehila et al, 2021). For preserving mangoes, the primary coating materials include chitosan, waxes (especially carnauba wax), starches, gums (especially gum arabic), and cellulose derivatives (Tavassoli-Kafran et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Edible coatings with avocado oil on the quality of ‘Tommy Atkins’ mangoes

2023

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One of the main, most effective and economical techniques used in the preservation of fresh fruits is the edible coatings. We applied 0.53% and 2.52% avocado oil coatings to ‘Tommy Atkins’ mangoes at ripening stage 2. The treatment control comprised uncoated mangoes. The fruits were stored at 15 °C ±2°C and 80% ±5% relative humidity (RH) and at ambient conditions of 26 °C ±2°C and 75% ±5% RH for 24 days. Several physicochemical parameters (pH, soluble solids, titratable acidity, firmness, and weight loss), color-related characteristics, and microbiological and sensory characteristics were periodically analyzed. The results indicated that the combined effect of 2.52% avocado oil coating and refrigerated storage at 15 °C ±2°C and 80% ±5% RH led to a decrease in water loss (by 20%) at the end of the storage period, delayed mango senescence, inhibited microbial growth (indicated by the absence of molds and Escherichia coli), and did not influence sensory attributes of the fruit. Thus, avocado oil coating might be used to preserve the fruit for up to 24 days.

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Section: Introductionmentioning

confidence: 99%

Edible coatings with avocado oil on the quality of ‘Tommy Atkins’ mangoes

2023

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Impact of chilling injury on global trade in tropical products

Heyes

2023

CABI Reviews

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International trade in fresh products is dominated by products capable of long-term refrigerated storage, allowing marketing flexibility. For tropical products, postharvest chilling injury (PCI) is a barrier to long-term storage that limits trade by exacerbating the already-challenging requirements to minimise physical or biotic damage to products. In this review, the practical consequences of PCI in terms of international trade are described. Options for choosing to grow more resistant varieties or to predict the chilling injury risk of batches of fresh products can reduce overall losses by allowing better-informed sequencing of product marketing. Recent advances in technologies that reduce PCI risk or predict its severity, some of which can be used before harvest, are reviewed. At a more fundamental level, there is a growing number of excellent reviews on the potential for gene editing to alleviate postharvest chilling injury in tropical fruits and vegetables. Most are focused on research into ways to alleviate the consequences of chilling injury: i.e. oxidative stress arising from membrane dysfunction. A few recent reports show that reducing membrane dysfunction itself is possible, for example by increasing desaturation of membrane lipids, but this approach comes with a new and predictable problem: increased preharvest susceptibility to heat stress. Refined suggestions for strategies that could produce durable improvements in product quality hold the potential for significant increases in global trade with resulting economic benefits, particularly for developing countries.

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Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (Capsicum annnum L.)

Heristika

Ningrum²,

Supriyadi³

et al. 2023

Gels

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Red chili is a climacteric fruit that still undergoes respiration after harvest. During storage, it is susceptible to mechanical, physical, and physiological damage and decay incidence, therefore a method is needed to protect it so that the quality losses can be minimized. One way this can be achieved is by applying edible coatings that can be made from hydrocolloids, lipids, or composites of both, in addition to antimicrobial agents that can also be added to inhibit microbial growth. In this study, we detail the application of an edible coating made of gelatin composite from tilapia fish skin, which has a transparent color and good barrier properties against O2, CO2, and lipids. To increase its physicochemical and functional qualities, it must be modified by adding composite elements such as pectin as well as hydrophobic ingredients such as garlic essential oil. This study was conducted to determine the effect of a gelatin–pectin composite edible coating (75:25, 50:50, 25:75), which was incorporated with garlic essential oil (2% and 3%) on the physicochemical properties of red chili at room temperature (±29 °C), RH ± 69%) for 14 days. The best treatment was the 50–50% pectin–gelatin composite, which was incorporated with garlic essential oil with a concentration of 2 and 3%. This treatment provided a protective effect against changes in several physicochemical properties: inhibiting weight loss of 36.36 and 37.03%, softening of texture by 0.547 and 0.539 kg/84 mm2, maintaining acidity of 0.0087 and 0.0081%, maintaining vitamin C content of 2.237 and 2.349 mg/gr, anti-oxidant activity (IC50) 546.587 and 524.907; it also provided a protective effect on chili colors changing to red, and retains better total dissolved solid values.

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Can Edible Coatings Maintain Sweet Pepper Quality after Prolonged Storage at Sub-Optimal Temperatures?

Cited by 3 publications

References 24 publications

Edible coatings with avocado oil on the quality of ‘Tommy Atkins’ mangoes

Edible coatings with avocado oil on the quality of ‘Tommy Atkins’ mangoes

Impact of chilling injury on global trade in tropical products

Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (Capsicum annnum L.)

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