Chitosan coatings to control soft mold on fresh blackberries (Rubus glaucus Benth.) during postharvest period

Vilaplana, Rosa; Guerrero, Katherine; Guevara-Zambrano, J.M.; Valencia‐Chamorro, Silvia

doi:10.1016/j.scienta.2019.109049

Cited by 26 publications

(22 citation statements)

References 38 publications

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“…By day 10, the coated fruits had higher pH values compared to the uncoated treatments (3.00–3.03 versus 2.86–2.87). These values are similar to those reported by Vilaplana et al. (2020) for blackberry coated with chitosan at 4 ℃ where the coated fruits had higher pH values than those without coating after 14 days of storage.…”

Section: Resultssupporting

confidence: 90%

“…Among the most widely used bioplastics today to pack fresh produce are thermoplastic starch, cellophane, polyhydroxyalkanoates, and polylactic acid (PLA) (Giovanelli et al, 2014;Mistriotis et al, 2016;Zhao et al, 2019). Likewise, use of edible coatings (ECs) can result in an improvement in preservation (Mannozza et al, 2017;Vilaplana et al, 2020). ECs or films are thin layers that are applied on the surface of the fruits and function as physical barriers between them and the environment (Acevedo-Fani et al, 2017;Chatha et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Pérez

Gómez

Castellanos

2020

Food sci. technol. int.

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Blackberry fruits are fresh products with wide market possibilities but of very limited shelf life (3–6 days). To develop preservation alternatives, the effect and interaction of a modified atmosphere packaging and an edible coating based on guar gum were determined on the shelf life and quality properties of blackberry cv. Castilla stored at 5 ℃. Three types of packaging were evaluated: (1) perforated polyethylene terephthalate clamshells, (2) sealed polyethylene terephthalate clamshells, and (3) sealed polyethylene terephthalate clamshells with a polylactic acid film on top. In turn, two types of coating were evaluated: coatings of guar gum solutions at (1) 0.3% and (2) 0.4% in water. During storage, an index of deterioration and different quality properties were evaluated. In the polyethylene terephthalate packages with polylactic acid, an equilibrium modified atmosphere packaging was formed. Weight loss was much lower for the sealed polyethylene terephthalate and polyethylene terephthalate + polylactic acid (<2%) compared to fruits in perforated clamshells, with no significant differences between these two types of packaging. It was possible to observe the treatment with an edible coating of 0.3% gum guar and perforated clamshells (guar gum 0.3/N) presented the lowest deterioration rate and preserve the fruit longer time (13 days) although with a high weight loss (23.23%) while the treatment with polyethylene terephthalate and polylactic acid film + edible coating of gum guar (guar gum 03/polylactic acid) kept the samples during 12 days with a lower weight loss (1.75%). This latter combination of equilibrium modified atmosphere packaging with a biodegradable film and the guar gum edible coating can be an interesting treatment from a commercial point of view.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Pérez

Gómez

Castellanos

2020

Food sci. technol. int.

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“…In addition, there were no significant differences between T6, T7 and T8 in both seasons. The obtained results are in agreement with those obtained by Batista-Silva et al, (2018);De Oliveira et al, (2014);Freitas et al, (2015) and Vilaplana et al, (2020). In compliance with previous studies of Khaliq et al, (2017) chitosan maintained higher firmness and reduce weight loss % of mango fruit, and papaya (Ali et al, 2011).…”

Section: Fruit Firmness and Weight Loss%supporting

confidence: 91%

“…(Batista-Silva et al, 2018), as well as the gradual rise in free sugars of fruit during storage and the oxidation of organic acids by the respiration process (Khaliq et al, 2015 andParven et al, 2020). In the guava fruit during storage the SSC% increased, similar to several other results (Etemadipoor et al, 2019;Khaliq et al, 2015 andVilaplana et al, 2020) Before storage, soluble solids content (SSC%) were ( 7.00 and7.80 ) in both seasons respectively, and increased during storage for all treatments (Table 4 ). As shown in Table (5).…”

Section: Soluble Solids Content (Ssc%) Titratable Acidity%supporting

confidence: 88%

“…It is observed that chitosan 2% of treatments still maintain the lowest decay index until the end of storage. Previous studies showed that chitosan coating prevented symptoms of decay in different fruit, against Botrytis cinerea and Penicillium expansem, such as table grapes (De Oliveira et al, 2014 andFreitas et al, 2015), as well as in blackberries fruit (Vilaplana et al, 2020), guava (Arroyo et al, 2020) (Hong et al, 2012), mango (Cai et al, 2020), furthermore essential oils can effectively be used to manage fungal pathogens after harvest (Seshadri et al, 2020) Fig. 5.…”

Section: Decay Indexmentioning

confidence: 97%

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Effect of Natural Antimicrobial Substances with Packaging System on Improving Quality of ‘ETMANI’ Guava (Psidium guajava L.) Fruit during cold storage

Elmenofy

2021

Journal of Plant Production

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The effect of postharvest treatments of thyme oil and chitosan under different concentrations and combined with the packaging on weight loss%, firmness, decay index, malondialdehyde(MDA) content, total chlorophyll, hue angle (hº), ripening index, ascorbic acid and pectin methylesterase enzyme(PME) on 'Etmani' guava (Psidium guajava L.) fruit, were investigated during 2017 and 2018 successive seasons. Obtained results indicate that weight loss %was diminished by (T7) thyme oil at 1000 μLL −1 + packaging and (T8) chitosan at 1% + packaging, as well as firmness and PME were reduced significantly (p˂0.05) when treated with chitosan at 1% and 2% (T3 and T 4) and thyme oil at 1000 μLL −1 ( T2) compared to control treatment (T0). Simultaneously, it indicated that the most effective treatment in decreasing MDA and decay index were the treatment T3 and T4. Therefore, Chitosan and Thyme oils treatments could maintain normal cell membrane structure and function through down-regulating MDA content and pectin methylesterase enzyme activity, which due to reducing softening, weight loss%, and decay index in guava cv. 'Etmani' fruits during storage periods in comparison to other treatments and control

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Postharvest Physiology and Nutritional Facts

Ramírez¹

2023

Latin American Blackberries Biology

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Chitosan coatings to control soft mold on fresh blackberries (Rubus glaucus Benth.) during postharvest period

Cited by 26 publications

References 38 publications

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Effect of Natural Antimicrobial Substances with Packaging System on Improving Quality of ‘ETMANI’ Guava (Psidium guajava L.) Fruit during cold storage

Postharvest Physiology and Nutritional Facts

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