Effect of Chitosan-24-Epibrassinolide Composite Coating on the Quality Attributes of Late-Harvested Pomegranate Fruit under Simulated Commercial Storage Conditions

Mwelase, S.; Fawole, Olaniyi Amos

doi:10.3390/plants11030351

Cited by 11 publications

(14 citation statements)

References 64 publications

(113 reference statements)

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“…This finding supports the results of a previous study of kiwi fruit where EBR was shown to be effective in decreasing weight loss during storage 23 . Our results are also consistent with those obtained in pomegranates, showing that an EBR + CT coating contributed to reducing weight loss 24 . Edible coats form a semipermeable layer that reduces water evaporation 25 .…”

Section: Discussionsupporting

confidence: 92%

“…2(d)–(f)). These results are in line with those reported in similar studies of pomegranates 24 . Numerous authors also highlighted the efficacy of EBR in maintaining the quality of different crops, such as kiwis 4,23 and table grapes, 29 and delaying their ripening during storage.…”

Section: Discussionsupporting

confidence: 89%

“…As ascorbic acid can convert H 2 O 2 to water, 24 it is considered a major compound in the immune system of fruits, playing a role against oxidative stresses. Oxygen is an essential substrate required by ascorbate oxidase to break down ascorbic acid, 34 and CT is a perfect gas barrier that minimizes the presence of oxygen within fruit.…”

Section: Discussionmentioning

confidence: 99%

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Efficacy of 24‐epibrassinolide–chitosan composite coating on the quality of ‘Williams’ bananas during ripening

2023

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BackgroundBanana fruit undergo rapid metabolic changes following the induction of ripening. They result in excessive softening, chlorophyll degradation, browning, and senescence during postharvest life. As part of a continuous effort to extend fruit shelf life and maintain the best possible quality, this study examined the effect of a 24‐epibrassinolide (EBR) and chitosan (CT) composite coating on ‘Williams’ bananas ripening in ambient conditions. Fruit were soaked in 20 μM EBR, 10 g L−1 CT (w/v), and 20 μM EBR + 10 g L−1 CT solutions for 15 min and were kept at 23 ± 1 °C and 85–90% (RH) for 9 days.ResultsThe combined treatment (20 μM EBR + 10 g L−1 CT) clearly delayed fruit ripening; bananas treated with this showed less peel yellowing, weight loss, and total soluble solids, and greater firmness, titratable acidity, membrane stability index, and ascorbic acid content than the untreated control. After the treatment, the fruit also presented higher radical scavenging capacity, and higher total phenol and flavonoid content. The activity of polyphenoloxidase and hydrolytic enzymes was lower, and that of peroxidase was higher in both the peel and pulp of all the treated fruit than in the control.ConclusionThe combined treatment (20 μM EBR + 10 g L−1 CT) is suggested as an effective composite edible coat to retain the quality of ‘Williams’ bananas during ripening. © 2023 Society of Chemical Industry.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 89%

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Efficacy of 24‐epibrassinolide–chitosan composite coating on the quality of ‘Williams’ bananas during ripening

2023

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“…Ruby) with prolonged storage at different storage conditions for 12 weeks. Similarly, Mwelase and Fawole (2022) reported a significant decrease in TSS contents of ‘Wonderful’ pomegranates treated with chitosan combined with epibrassinolide during storage for 12 weeks at 5°C. However, Ghafir et al (2010) reported an increase in TSS of “Shlefy” pomegranate fruit during 16 weeks of storage at 5 and 7°C, respectively.…”

Section: Resultsmentioning

confidence: 81%

Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage

Mwelase

Opara

Fawole

2022

Food Processing Preservation

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The current study evaluated the potential of chitosan-based melatonin (CH-MT) composite coating to maintain quality and delay senescence of minimally processed pomegranate aril-sacs during refrigerated storage. Mature pomegranate fruit (cv.Wonderful) without physical defects were processed into aril-sacs. Subsequently, the following treatments were applied; distilled water (control), CH 0.5% (w/v), CH+0.1 mM MT, CH+0.4 mM MT, CH+0.8 mM MT, and CH+1 mM MT. Each treatment was applied by immersing the aril-sacs in the coating solution for 3 min and allowed to dry at room temperature. Aril-sacs were then packed in polyethene terephthalate punnets (three to four aril-sacs/punnet) and stored at 5°C and 85% RH for 21 days. Aril color, weight loss, respiration rate, ascorbic acid content, total anthocyanins, browning index, and antioxidant capacity were monitored during storage at 3 days intervals. The study results showed that the CH-MT coating treatments significantly (p < 0.05) delayed the increase in aril-sacs weight loss and respiration rate. These treatments also retained higher aril chroma, ascorbic acid, anthocyanin content, DPPH-radical scavenging activity, and aril-sacs antioxidant power (FRAP). In addition, surface browning development was significantly suppressed in the coated aril-sacs compared with control sacs.However, the effectiveness of CH-MT treatments in maintaining the quality of arilsacs was concentration-dependent, with CH+0.8-1 mM MT treatments showing the best results. Therefore, CH+0.8-1 mM MT treatments are recommended to suppress the development of physiological disorders and maintain the quality of minimally processed pomegranate aril-sacs. Novelty Impact Statement:This study focuses on the development and application of chitosan-melatonin composite coating (CH-MT) as an active and functional formulation to maintain quality and extend the storage life of minimally processed pomegranate aril-sacs. The results showed that incorporating melatonin with chitosan improved the effectiveness of chitosan base coating. This was demonstrated by the CH-MT coating's enhanced retention of ascorbic acid, anthocyanins, radical scavenging activity, and antioxidant power. Further, delaying the increase in aril-sacs surface

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“…AgNPs induce the activity of PAL enzymes and showed increase initially [80] and then slight decline in phenolic content of treated banana as compared to control. Another enzyme PPO oxidized the phenolic content in untreated banana by using oxygen as co-substrate and the lower concentration of oxygen could be the reason to reduce phenolic content [70,73,81] while the AgNPs application on fruits enable them to maintain the phenolic content throughout the storage [38].…”

Section: Plos Onementioning

confidence: 99%

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

Nayab

Akhtar

2023

PLoS ONE

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Bananas are exposed to serious post-harvest problems resulting in agricultural and economic losses across the world. The severity of problem is linked with the process of rapid ripening and pathogens attack. Such problems have led to economic losses as well as a lower yield of nutritionally rich bananas. The global demand to increase the life span of bananas and their protection from pathogens-borne diseases urged the use of antimicrobial edible coatings of nanoparticles. The present experiment has explored the innovative development of green synthesized nanoparticles from Eucalyptus leaf extract (ELE) to increase the shelf life of bananas up to 32 days from the day of collection. Statistically significant results were recorded (P = 0.05) by applying five different concentrations of silver nanoparticles (AgNPs) in ranges of 0.01–0.05%. Various morphological and physiological parameters such as color, decay, firmness, weight loss, pulp to peel ratio, pH, titrable acidity (TA), phenolic contents, protein estimation, ethylene production, starch content and total soluble sugars were measured in Cavendish banana (Basrai). Bananas treated with 0.01% AgNPs showed maximum control on its ripeness over morphological and physiological changes. The increase in shelf life was in order 0.01%>0.02%>0.03%>0.04%>0.05%> control. Further, AgNPs reduced the process of ripening by controlling ethylene production. The result has also proved the safety of banana consumption by simple removal of banana peel as penetration of AgNPs from the peel to the pulp was not detected. It is recommended to use 0.01% AgNPs to enhance the shelf life of banana without effecting its nutritive value.

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Effect of Chitosan-24-Epibrassinolide Composite Coating on the Quality Attributes of Late-Harvested Pomegranate Fruit under Simulated Commercial Storage Conditions

Cited by 11 publications

References 64 publications

Efficacy of 24‐epibrassinolide–chitosan composite coating on the quality of ‘Williams’ bananas during ripening

Efficacy of 24‐epibrassinolide–chitosan composite coating on the quality of ‘Williams’ bananas during ripening

Effect of chitosan‐based melatonin composite coating on the quality of minimally processed pomegranate aril‐sacs during cold storage

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

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