Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo)

Abstract

We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 °C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12–15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).

Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe

“…The fluid loss reached ~4% at the end of the whole storage period. The same results were also reported [ 29 ]. The cantaloupe’s color became significantly darker after the 2nd day of the storage for all the treatments except for Nano/CTS/N treatment, whose L values decreasing from 38.53 to 23.42 ( Table 1 ).…”

“…The coating helped retention (Vc) in all the treatments, which showed a little increase from 22.19 to 22.71 mg/100g ( Figure 2 d). Similar results were detected as vitamin C content increased until the 8th day then decreased significantly during the evaluation due to the respiration decreased rate and oxygen reduced [ 29 ].…”

Effect of Chitosan/Nano-Titanium Dioxide/Thymol and Tween Films on Ready-to-Eat Cantaloupe Fruit Quality

“…It was apparent that the treatment of cantaloupe with a CH/TiO 2 film could inhibit juice leakage and can maintain fruit weight in chilled storage. The same results were also proved which performed semi-films and prevent juice leakage [9]. Lightness (L*) values ranged from 26 to 38 on day 0.…”

“…Also, process operations as washing, dehydration and packaging may cause some alterations, resulting in a series changes associated with microbic susceptibility, physicochemical and sensorial stability, that decrease shelf life and overall quality [4]. Cantaloupe is consumed worldwide [5][6][7][8] with its strong flavor, aroma [9]; such as Ritanol, β-carotene vitamin B complex and C; potassium, calcium and iron [10]. Studies on shelf life improvement are in depth with the packaging application such as modified atmosphere [11], irradiation, UV light and ozone [12], edible coatings and films [13].…”

Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage

“…Despite nutritional properties, Flaxseed has excellent physiochemical, functional and textural properties, which make flaxseed a valuable ingredient for the formation of edible films and coatings (Marpalle et al 2014a;Kaushik et al 2016). Very few studies have demonstrated the useful effect of flaxseed-based coatings on fruits such as pomegranate arils (Yousuf and Srivastava 2017), cantaloupe (Treviño-Garza et al 2019) and pineapple (Treviño-Garza et al 2017).…”