Chitosan coating modulates cell wall degrading enzymes and preserved postharvest quality in cold-stored pear fruit

Adhikary, Trina; Gill, P. P. S.; Jawandha, S. K.; Sinha, Aeshna

doi:10.1007/s11694-022-01291-8

Cited by 14 publications

(3 citation statements)

References 38 publications

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“…At the end of storage, weight loss was higher in the control (7.98%) and glycerol-treated (7.77%) variants than in the variants treated by spraying with aqueous solutions of essential oils and glycerol. The results obtained are consistent with those presented by Adhikary et al (2022) [46] and with the normal shelf life of Williams pears (4-8 weeks) [47,48]. In terms of differences between the treatments applied, the lowest weight loss was observed with SEO 300 (6.24%) followed by SEO 250 (6.60%), SEO 200 (7.30%) and AEO 300 (7.31%).…”

Section: Weight Losssupporting

confidence: 91%

“…The gas chromatography analysis of sage essential oil revealed a different composition, with its own unique set of volatile compounds. Weight loss is a physiological indicator of the quality of a vegetal product during storage [46]. It was found that spraying pear fruit with SEO had a stronger effect on weight loss during storage compared to AEO.…”

Section: Discussionmentioning

confidence: 99%

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Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear

Ionica,

Bita,

Tutulescu

2023

Coatings

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The effects of post-harvest spray treatments with essential oils (EOs) obtained from sage and aniseed on maintaining the quality of pears of the ‘Williams’ variety during storage was studied. Harvested pears were picked when they had reached their optimal maturity and underwent a treatment involving the application of aqueous solutions of glycerin, with varying amounts of sage essential oil (SEO) and aniseed essential oil (AEO). Weight loss during storage varied according to the treatment applied with the lowest values recorded for sage essential oil at concentrations of 300 ppm (6.24%) and 250 ppm (6.60%), respectively. Aniseed essential oil had a smaller effect on weight loss compared to sage essential oil. Fruit firmness was better maintained under the influence of the essential oil treatments, with those treated with sage essential oil standing out. The concentration of the essential oils that is used influences the antimicrobial activity of the post-harvest treatment that is applied, with higher essential oil concentrations leading to more pronounced decreases in the total number of mesophilic aerobic bacteria immediately after treatment (4.05 for SEO 200; 3.00 for SEO 300, respectively). The use of post-harvest techniques involving the application of aqueous solutions containing glycerol and essential plant oils by spraying can extend the shelf life of pear fruits.

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Section: Weight Losssupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear

Ionica,

Bita,

Tutulescu

2023

Coatings

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“…Generally, at the same time with the ripening process and initiation of metabolic reactions in the fruits, sugar and acid content increase and decrease respectively during cold storage of fruits. This leads to the increase in the pH value of the fruits (Adhikary et al, 2022). The pH value drop in the cut fruits can be linked to the microbial growth.…”

Section: Resultsmentioning

confidence: 99%

Response surface optimization of the effect of Aloe vera gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh‐cut orange fruit

Abdollahi

Bazargani‐Gilani

Aghajani

et al. 2022

Food Processing Preservation

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In this study, the effects of Aloe vera gel (AVG) (0%, 50%, 100%) coating containing Heracleum persicum essential oil (HEO) (0%, 1%, 2%) on the shelf life of fresh‐cut orange fruits was optimized with response surface methodology (RSM) for 20 days of refrigeration period. All of the treatments were efficient in preventing the physical, chemical, microbial and sensory changes of the samples compared to the control in the dose‐dependent manner during storage period. AVG 100%‐HEO 2% treatment showed the lowest weight lost (3.22%), respiration rate (4.98 mg CO2/kg h), total soluble solids (TSS) (9.81 °Brix), pH (4.15), total viable count (3.12 Log CFU/g), psychrotrophic bacteria (1.49 Log CFU/g) and yeast/molds population (1.22 Log CFU/g) among the other treatments at the end of the storage period. Furthermore, AVG 100%‐HEO 2% treatment earned the highest ascorbic acid (14.49 AA mg/100 g), antioxidant capacity (0.126 mg AAE/100 g), phenolic compounds (2.58 mg GAE/100 g), carotenoids (0.196 mg/g), firmness (7.81 N) and sensory scores (overall acceptability) (3.39) of the orange slices in comparison to the other treatments on day 20 of storage. In conclusion, the optimum conditions of AVG coating enriched with HEO for extending the shelf life of fresh orange fruit slices were found in 100% of AVG and 2% of HEO for 20 days. Practical Applications This study showed that AVG 100% and Heracleum persicum essential oil (HEO) 2% during 20 days are the optimum conditions for the shelf life enhancement of the fresh orange fruit slices during cold storage. By using this formulation, the shelf life of fresh orange fruit slices were kept in higher quality for 20 days.

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Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest

Zhong

Zhou

et al. 2022

Food Bioprocess Technol

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Chitosan coating modulates cell wall degrading enzymes and preserved postharvest quality in cold-stored pear fruit

Cited by 14 publications

References 38 publications

Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear

Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear

Response surface optimization of the effect of Aloe vera gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh‐cut orange fruit

Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest

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