Cross-Linking Chitosan into Hydroxypropylmethylcellulose for the Preparation of Neem Oil Coating for Postharvest Storage of Pitaya (Stenocereus pruinosus)

Abstract

The market trend for pitaya is increasing, although the preservation of the quality of this fruit after the harvest is challenging due to microbial decay, dehydration, and oxidation. In this work, the application of antimicrobial chitosan-based coatings achieved successful postharvest preservation of pitaya (Stenocereus pruinosus) during storage at 10 ± 2 °C with a relative humidity of 80 ± 5%. The solution of cross-linked chitosan with hydroxypropylmethylcellulose with entrapped Neem oil (16 g·L−1) displayed the best postharvest fruit characteristics. The reduction of physiological weight loss and fungal contamination, with an increased redness index and release of azadirachtin from the microencapsulated oil, resulted in up to a 15 day shelf life for this fruit. This postharvest procedure has the potential to increase commercial exploitation of fresh pitaya, owing to its good taste and high content of antioxidants.

Biofunctional properties of the bioactive peptide from protein isolates of jiotilla (Escontria chiotilla) and pitaya (Stenocereus pruinosus) seeds

“…The pitaya and jiotilla are highly valued in the region because the fruits are an important source of income for communities (Chuck-Hernández et al, 2016;García-Suárez et al, 2007). Nevertheless, the short shelf life of cacti fruits after the harvest is a problem (Hernández-Valencia et al, 2019).…”

Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage

“…Pitaya, belonging to Cactaceae family, is a native fruit from Mexico and Central and South America [5,6]. Red pitaya peel is considered a waste of the processing and represents 33% of the fruit total weight [7].…”

Improved Postharvest Techniques for Fruit Coatings

“…The emulsion of neem oil in chitosan cross-linked to HPMC presented a higher contact angle than the chitosan solution on the surface of pitaya, which showed a slight hydrophobic characteristic. Composite chitosan coating with HMC reduced weight loss and delayed the senescence of pitaya fruit compared to chitosan coating [49]. Chitosan combined with A. vera retarded the weight loss of blueberry fruit compared to chitosan coating alone due to the hydrophobic character of the A. vera liquid fraction.…”