Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage

Abstract

Active alginate-based coatings with quercetin glycoside and complexes of hydroxyapatite/quercetin-glycoside were used to study the shelf life of fresh cut papaya stored at 6 °C. Hydroxyapatite was used as a carrier for the release of the bioactive compound. The parameters considered affecting the quality of the fruit during storage were weight loss, color, texture, sugars and volatile compounds. Active coatings with hydroxyapatite and quercetin glycoside proved a higher capacity to slow down the degradation phenomena studied, showing less weight loss, a lower reduction in glucose and fructose, as well as better firmness, than the other samples after 14 days of cold storage. Benzyl isothiocyanate, the characteristic odor compound of papaya fruit, ranged from approximately 10.0 μg/kg in fresh cut fruit to approximately 7.50 μg/kg in samples coated by alginate with hydroxyapatite/quercetin and 3.6 μg/kg in the fresh cut papaya without coating after 14 days of cold storage. The trials also indicated greater effectiveness of alginate coatings alone and with quercetin-glucoside in preserving the color of freshly cut papaya.

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

“…The luminosity values (L*) decreased over time for all treatments, indicating fruit ripening [66], with the exception of the group with encapsulated spearmint essential oils (CWN-MEO:β-CD), which showed higher values compared to the first day. The chroma (C * ) values of all groups also decreased, especially after the 5th day of storage, due to oxidative phenomena and the synthesis of papaya pigments such as carotene, lycopene, and anthocyanins during storage [67]. At the end of 15 days, the h • values of all treatments also decreased; as papaya matures, its color changes from greenish to yellowish due to chlorophyll degradation and carotenoid biosynthesis [68].…”

Impact of Antimicrobial Composite Coatings Based on Arabinoxylan and Cellulose/Starch Stearic Acid Ester on Improving the Post-Harvest Quality of Guava (Psidium guajava)

“…Thereafter, during longer storage periods, TSS decreased in both coated and uncoated guavas, which could be associated with the fact that glucose is the primary substrate of producing the energy required in the fruit metabolism . An earlier study also reported that the decrease in glucose content during later stages of storage might be due to the preference of microorganisms to use glucose as the primary substrate for the fermentation pathway . During 3 days of storage, no significant differences in the ripening index were observed among the uncoated and coated guavas.…”

“…50 An earlier study also reported that the decrease in glucose content during later stages of storage might be due to the preference of microorganisms to use glucose as the primary substrate for the fermentation pathway. 51 During 3 days of storage, no significant differences in the ripening index were observed among the uncoated and coated guavas. However, during 6 days of storage, the ripening index of the uncoated guavas rapidly increased from 30.9 to 36.4, whereas the AX-SAC-, AX-SAS-, and carnauba wax (1−4%)-coated guavas notably maintained the ripening index in the ranges of 30.4−31.1, 33.0−34.6, and 31.6−32.1, respectively (Figure 3C), indicating that these coatings helped to keep the balance of sugars and acids in the guava fruit, therefore delaying the ripening process.…”

Preservation of Fresh-Cut ‘Maradol’ Papaya with Polymeric Nanocapsules of Lemon Essential Oil or Curcumin

“…A higher amount of oxygen in fresh-cut papaya promotes the activation of PPO enzymes, increasing browning development and decreasing the bioactive compounds. Furthermore, essential oils can inhibit PPO activity, as Eissa et al [65] demonstrated in apple juice, where lemon grass oil extract showed inhibition of 92%. Regarding using nanostructures to decrease PPO activity, it has been found that in fresh-cut 'Red Delicious' apples treated with α-tocopherol nanocapsules, PPO enzyme activity was delayed compared to the CaCl 2 treatment [76].…”

“…The decrease in a* value in the control papaya (Figure 5) is attributed to the oxidation of carotenoids that give pigmentation to the fruit due to the absence of barriers that can interfere with oxygen distribution within the papaya tissues [65]. Papayas treated with NC C/EC and NC C/PCL did not differ significantly from the control.…”