Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria×ananassa) preservation quality

Anthocyanins, phenolics and antioxidant capacity after fresh storage of blueberry treated with edible coatings

“…Both alginate and alginate + chitosan treated blueberries showed beneficial results on firmness retention during the entire storage period. This result of alginate application is in accordance with Rojas-Grau et al (2008) on fresh-cut apple and with Fan et al (2009) in strawberry. Moreover, alginate edible coatings also slowed down the softening process in different plum cultivars during storage (Valero et al, 2013).…”

Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation

“…The decrease in acidity can be attributed to the use of organic acids as respiratory substrates and as carbon skeleton for the synthesis of new compounds during ripening (FAN et al, 2009). …”

Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

“…Respiration is the main reason for these changes. Decrease in respiration rate reduces ripening and, for this reason, limits the detrimental reduction in fruit firmness according to the results in fresh-cut apples (Rojas-Grau et al, 2007), in strawberry and in papaya pieces (Fan et al, 2009;Narsaiah et al, 2015). Moreover, sodium alginate acts as an obstacle to water transference, delaying dehydration and, consequently, improving the fruit firmness of the coated fruits.…”