Carboxymethyl cellulose and carnauba wax treatments kept the pomegranate fruit (Punica granatum L.) quality during cold storage via improving enzymatic defense system and bioactive compounds

Nazoori, Fatemeh; Mollai, Samaneh; Sobhani, Fereshteh; Mirdehghan, Seyed Hossein; Sahhafi, Seyyed Rasoul

doi:10.1016/j.scienta.2022.111645

Cited by 15 publications

(5 citation statements)

References 72 publications

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“…On the last day of storage (15th day), CWN-CEO showed the lowest reduction in firmness, while CWN-MEO showed the highest reduction (Table 4). The lowest firmness values observed for CWN-MEO may be the result of the interaction of the components of this oil with the cellular tissue of the fruit, causing structural changes that lead to softening and an increased release of enzymes or substrates that favor this process [69,70]. Some essential oils, depending on the concentration, can penetrate the cell tissue of the fruit and cause structural changes, decreasing firmness [6].…”

Section: Physicochemical Parameters Of Papayasmentioning

confidence: 99%

Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils

et al. 2023

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Application of hydrophobic coatings, such as carnauba wax nanoemulsions, combined with natural antimicrobials, has been demonstrated to be an effective solution in extending the shelf life of fruits. The present study evaluated the effectiveness of carnauba wax nanoemulsion (CWN) coatings containing free or encapsulated with β-cyclodextrin (β-CD) essential oils of Syzigium aromaticum (CEO) and Mentha spicata (MEO) for the post-harvest conservation of papaya fruit. The chemical composition of the essential oils (EOs) was analyzed using GC-MS. Subsequently, coatings incorporating free and encapsulated EOs were prepared and applied to papaya fruit. Fruit was evaluated for post-harvest quality parameters during 15 days of storage. Clove essential oil presented as main compounds eugenol (89.73%), spearmint and carvone (68.88%), and limonene (20.34%). The observed reduction in weight loss in coated fruit can be attributed to the formation of a physical barrier provided by the coating. Compared to the control group, which experienced the highest weight loss of 24.85%, fruit coated with CWN and CWN-MEO:β-CD exhibited significantly lower weight loss percentages of only 5.78% and 7.5%, respectively. Compared to the control group, which exhibited a release of ethylene at a rate of 1.3 µg kg−1 h−1, fruit coated with CWN, CWN-MEO:β-CD, and CWN-MEO coatings demonstrated a lower ethylene release rate at 0.7 µg kg−1 h−1. Although the physical-chemical properties of papayas, including pH, Brix, titratable acidity, color, and texture, remained largely unchanged during storage with the coatings, analysis of incidence and severity of papaya post-harvest deterioration revealed that coatings containing essential oils effectively acted as antifungals in the fruit. Microscopy images showed that CWN and CWN-MEO:β-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: β-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storage.

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Section: Physicochemical Parameters Of Papayasmentioning

confidence: 99%

Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils

et al. 2023

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“…Electrostatic layer‐by‐layer deposition is the continuous cross‐linking and electrostatic interaction of two solutions with opposite charges to form an electrostatically stable film at room temperature (Huang et al, 2021 ). Carboxymethyl cellulose (CMC) is an excellent anion linear polymer with safety, biodegradability, and good film‐processing properties (Nazoori et al, 2023 ). Chen et al ( 2020 ) reported that LbL coating assembled by CS and CMC notably improved the physiological attributes of lemon fruit.…”

Section: Introductionmentioning

confidence: 99%

Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage

Jiao

Chen

et al. 2023

Food Science & Nutrition

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The objective of this study was to provide formulation of a new multilayer antibacterial film and to investigate the optimal use concentration of chitosan and carboxymethyl cellulose in the range from 0.5% to 2%, as well as its application for controlling postharvest disease in temperate fruit (apple, pear, and peach). The multilayer antibacterial film used chitosan (CS) and carboxymethyl cellulose (CMC) as polysaccharide macromolecule, lemon essential oil (LEO) as active agent, and ε‐polylysine (ε‐PL) as the main antibacterial ingredient. The results showed that the physical properties of the self‐assembled film were adjusted by the electrostatic layer‐by‐layer (LbL) deposition. Fourier transform infrared (FT‐IR) analysis and thermogravimetric (TGA) revealed that hydrogen bonds were generated during the self‐assembly of CS‐LEO/CMC‐ε‐PL film, resulting in changes in intermolecular interactions and thermal stability. Furthermore, compared with CS‐LEO single‐layer film, the multilayer film exhibited higher retention rate of LEO. In vivo test, the self‐assembled film significantly inhibited the infection of postharvest pathogenic fungi including Penicillium expansum (P. expansum) and Alternaria alternata (A. alternata) on fruit. To summarize, the CS‐LEO/CMC‐ε‐PL LbL self‐assembly coating notably controlled postharvest pathogen rot on fruit, and reduced the loss of fruit during storage and transportation. Our results suggest that the polysaccharide‐based edible coating prepared in this work may offer an alternative to synthetic waxes.

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“…Some factors linked to the sensitivity to CI are the harvest date, with the earliest cultivars being more sensitive than the late ones, as well as the maturity stage of the fruit at harvest [ 7 ]. Different postharvest strategies have been developed to reduce CI, such as the application of shock treatments with high temperatures [ 9 ] and adaptation to cold storage through treatments with low-temperature conditioning [ 7 ], as well as the use of edible coatings with carboxymethyl cellulose or carnauba wax [ 10 ], modified atmosphere packaging [ 11 ], or treatments using elicitors such as salicylic, oxalic, jasmonic acid and its derivatives [ 2 , 12 ], as well as methyl jasmonate [ 13 ], among others.…”

Section: Introductionmentioning

confidence: 99%

Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 °C

Lorente-Mento

Carrión-Antolí

Guillén

et al. 2023

Foods

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Pomegranate is a sensitive fruit to chilling injury (CI) during storage at temperatures below 7 °C. However, sensitivity of pomegranate to CI is dependent on cultivar and exposure times to low temperatures. In this work, the sensitivity to CI of six pomegranate cultivars (Punica granatum L.) ‘Wonderful’, ‘Kingdom’, ‘Bigful’, ‘Acco’, ‘Purple Queen’, and ‘Mollar de Elche’, was evaluated after 30 d at 2 °C plus 2 d at 20 °C. Among cultivars, there was a great variability in the sensitivity to the appearance of CI symptoms. ‘Kingdom’ cultivar was the most CI sensitive and ‘Mollar de Elche’ cultivar was the least sensitive cultivar. CI symptoms were greater in the internal part of the skin than in the external part, although no correlation was found between ion leakage (IL) and CI severity after cold storage. However, both, external and internal CI index were correlated with the IL at harvest, with Pearson correlation of 0.63 and 0.80, respectively. In addition, this variability to CI among cultivars could also be due to composition and tissue structures in arils and peel. The solute content of the arils (anthocyanins, sugars, and organic acids, in particular citric acid), showed high correlations with CI sensitivity, with Pearson correlations (r) of 0.56 for total soluble solids, 0.87 for total acidity, 0.94 for anthocyanins, −0.94 for oxalic acid, 0.87 for citric acid, 0.62 for tartaric acid, −0.91 for malic acid, 0.8 for sucrose, and 0.71 for glucose, which can leak to the inner surface of the peel causing browning reactions. In addition, the high peel Ca/K ratio could play an important role on increasing fruit tolerance to CI, since it was negatively correlated with the internal and external CI indexes.

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Carboxymethyl cellulose and carnauba wax treatments kept the pomegranate fruit (Punica granatum L.) quality during cold storage via improving enzymatic defense system and bioactive compounds

Cited by 15 publications

References 72 publications

Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils

Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils

Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage

Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 °C

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