Coating properties, resistance response, molecular mechanisms and anthracnose decay reduction in green skin avocado fruit (‘Fuerte’) coated with chitosan hydrochloride loaded with functional compounds

Osondu, Hasten Aloy Alozie; Akinola, Stephen A.; Shoko, Tinotenda; Pillai, Sreejarani Kesavan; Sivakumar, Dharini

doi:10.1016/j.postharvbio.2021.111812

Cited by 22 publications

(5 citation statements)

References 33 publications

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“…Nonetheless, they are all facing a limited postharvest storage life. Pomegranate fruit is prone to several physiological and chemical disorders, such as the major storage problems of water loss and browning symptoms [5][6][7]33]. As is common knowledge, low-temperature storage is widely used to maintain the nutritional value of fruits and vegetables.…”

Section: Discussionmentioning

confidence: 99%

“…After 90 days of low-temperature storage, six fruit from each sample were randomly selected. Descriptive sensory analyses were performed by 10 panelists, developed by Osondu et al [33], which were then thoroughly evaluated through four aspects. First, fruit pericarp and aril were scored according to several color grades: those with superior color received 10-9 points; those with good color received 8-7 points; those with acceptable but limited marketability received 6-5 points; and the rest received under 5 points.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…Although browning increases under 5 • C, storage at low temperatures is necessary [6]. Symptoms of peel browning include pitting, husk scald, some softening, a higher sensitivity to decay, internal seed discoloration, and browning of chilling injury in postharvest pomegranate fruit during low-temperature storage [29,33,35]. We observed peel browning in the three soft-seed pomegranate fruit ('Mollar', 'Malisi', and 'Tunisian soft seed') from 30-45 d and in the two semi-soft-seed fruit ('Moyuruanzi' and 'Dongyan') from 60 d after the low-temperature storage.…”

Section: Peel Browningmentioning

confidence: 99%

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Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Wan,

Song,

et al. 2023

Horticulturae

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Pomegranate fruit production and consumption are restricted by appropriate postharvest handling practices. 1–MCP (1–methylcyclopropene) is a natural preservative of fruits and vegetables; however, its effects on the storage of different pomegranate varieties have not been extensively investigated. Herein, the effects of 1.0 μL L−1 1–MCP on postharvest pomegranate fruit of three soft-seed ‘Mollar’, ‘Malisi’, and ‘Tunisan soft seed’ and two semi-soft-seed ‘Moyuruanzi’ and ‘Dongyan’ were investigated over 90 d (days) under low-temperature storage at 4 ± 0.5 °C with a relative humidity of 85–90%. Several indexes of exterior and interior quality were recorded, the sensory quality was evaluated, and the respiration and ethylene production were also determined. The results showed that peel browning was generally more severe in the soft-seed varieties than in the semi-soft-seed varieties. Significantly lighter peel browning presented in the three soft-seed fruits from 45 d after the 1–MCP treatment, with 35%, 19%, and 28% less than those controls at 90 d, correspondingly. However, 1–MCP only significantly decreased peel browning in the semi soft-seed fruits at 60 days. A prominent decrease in weight loss was recorded in all five varieties, with ‘Malisi’ showing the largest and ‘Dongyan’ the smallest difference between the 1–MCP and control treatments. Through the results of color, physiological, and chemical changes, as well as sensory properties, better color and total acceptance were found with higher titratable acids and vitamin C but with decreased anthocyanins in most fruits treated with 1–MCP. In contrast to the control, remarkable suppression of ethylene production peaks in all whole fruits and periodical increase in respiration rates in the soft-seed whole fruits were activated at 30–60 d after storage by the 1–MCP treatment, roughly when peel browning occurred and began increasing. Overall, our findings provided a crucial foundation for extending the application of 1–MCP in postharvest preservation of pomegranates.

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Section: Discussionmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

Section: Peel Browningmentioning

confidence: 99%

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Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Wan,

Song,

et al. 2023

Horticulturae

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“…FTIR spectra were acquired using a Perkin Elmer Spectrum 100 FTIR spectrometer (Perkin Elmer Waltham, MA, USA) with the Miracle ATR attachment and a Zn/Se crystal at a spectral resolution of 4 cm −1 . The FTIR measurements were performed with a scan range of 4.000–600 cm −1 [ 33 ].…”

Section: Methodsmentioning

confidence: 99%

“…The zeta potential and the polydispersity index (PDI) were analyzed using dynamic light scattering (DLS) analysis at 25 °C (Zetasizer Nano ZS-90, Malvern Instruments, UK) using a folded capillary cell (DTS 1060, Malvern Instruments) following a method illustrated by Osondu et al [ 33 ].…”

Section: Methodsmentioning

confidence: 99%

Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Cucumis melo L.) Melons

Chikhala,

Seke,

Slabbert

et al. 2024

Foods

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Due to spoilage microflora and browning, minimally processed fresh-cut fruits have a short shelf life, and over the years, studies have shown the potential of using edible coatings to extend the shelf life and improve the safety of fresh-cut fruits. Recently, there has been a rise in research on the incorporation of probiotics in edible coatings due to the bespoke health and biopreservation benefits they impart. Therefore, in this study, lactobacillus strains (Lactiplantibacillus plantarum 75 and Bifidobacterium longum) were incorporated into a xanthan edible coating to enhance color retention, sensory properties, antioxidant retention (ascorbic acid, carotenoids, total phenols), and antioxidant activity (FRAP antioxidant power, ABTS scavenger activity) of fresh-cut cantaloupes and honeydew cucumis melo L. melons during cold storage at 5 C and 85% RH for five days. The edible coating was prepared by mixing 0.5% xanthan gum, 1% glycerol, and 2% citric acid solution with L. plantarum 75 (LAB 75) and Bifidobacterium longum bacteria separately, and the final lab count for each strain was made to be 8.0 log CFU/mL. Stable probiotic coatings with ζ-potential of between −39.7 and −51.4 mV and a PdI of 1 were developed, and the incorporation of the probiotic bacteria into the coating was justified using FTIR analysis. The probiotic coatings showed a typical pseudoplastic behavior, in which the viscosity curves fall as the shear rate increases. Thermal stability analysis showed a continuous and multi-step weight reduction in this work, illustrating how the edible coating components interact. The survival of both Lactobacillus strains was recorded on day 5. Both freshly cut melons coated with xanthan and loaded with Lactobacillus strains retained a sufficient quantity of probiotics at the end of storage, while L. plantarum 75 (7 log CFU/g for cantaloupe and 8 log CFU/g for honeydew) retained the highest viability compared to B. longum (6 log CFU/g for cantaloupe and 7 log CFU/g for honeydew). In comparison to the coated and uncoated control samples, the inclusion of L. plantarum 75 in xanthan coatings significantly retained the color properties, pigments (total chlorophyll and carotenoids), ascorbic acid, total phenols, and antioxidant activity (FRAP, DPPH, and ABTS). The overall acceptability of fresh cuts of cantaloupe and honeydew melons coated with xanthan gum loaded with L. plantarum 75 was higher than that of other treatments. Thus, xanthan gum loaded with L. plantarum 75 coating is most suitable for reducing postharvest losses in fresh cuts of honeydew melons and cantaloupe, which will help preserve antioxidant and bioactive properties. The xanthan gum loaded with L. plantarum 75 coatings exhibited the highest preservation impact; therefore, it can be recommended for the fresh-cut industry.

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Synthesis and study of the structure of N-succinyl chitosan Bombyx mori and their biological applications

et al. 2023

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Coating properties, resistance response, molecular mechanisms and anthracnose decay reduction in green skin avocado fruit (‘Fuerte’) coated with chitosan hydrochloride loaded with functional compounds

Cited by 22 publications

References 33 publications

Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Cucumis melo L.) Melons

Synthesis and study of the structure of N-succinyl chitosan Bombyx mori and their biological applications

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