Effect of Lipid and Plasticizer Type on Performance of Locust Bean Gum Edible Coatings Applied to Cherries Cv. Ambrunes

Rojas, Carola Añiguez; Pérez-Gago, María B.; Río, M.A. del

doi:10.17660/actahortic.2003.600.11

Cited by 2 publications

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“…The strength and fruit hardness of coated mandarins were significantly improved. In comparison, uncoated fruit undergoes tissue suppleness with time while being stored [53,73]. For both coated and uncoated fruits, there is no discernible change in fruit firmness during the first few days of low-temperature storage; rather, variations emerge over time [74].…”

Section: Pulp Firmnessmentioning

confidence: 99%

“…Nevertheless, there are no issued data on the use of coating substances loaded with AgNPs for improving mandarin fruit behavior during storage, especially the fruit of the Murcott mandarin cultivar. Furthermore, the studies that concentrated on the attitude of this cultivar and its quality characteristics over cold storage and shelf life are few [52][53][54][55][56]. Therefore, this work aims to study the influence of coating with wax and different concentrations of AgNPs before packaging in perforated polyethylene on the postharvest storage behavior and quality attributes of a Murcott mandarin fruit cultivar during its cold storage and shelf-life period.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

et al. 2023

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Citrus fruits are perishable and considered the most prominent and essential crops at the local and global levels. The world is focused on minimizing fruit postharvest losses, maintaining fruit quality, and prolonging its storability and marketability. Thus, this study was carried out throughout the two successive seasons of 2018 and 2019 on Murcott mandarin fruits, with the purpose of extending their storage period and shelf life by making a mixture of nanosilver and wax as a coating. The fruits were picked on the first of March, washed, and coated with the following treatments: 1000 ppm imazalil (IMZ as a control), wax, 50 ppm nanosilver, 100 ppm nanosilver, and finally, the combination of wax plus 100 ppm nanosilver, packaged in 0.005% perforated polyethylene (PPE), and stored at 5 ± 1 °C and 90%–95% relative humidity for four months. Samples of each treatment were randomly taken at monthly intervals to evaluate the tested treatments’ effects on fruit quality during cold storage and 6 days of shelf life. The data proved that the combination of wax plus 100 ppm nanosilver packaged in 0.005% perforated polyethylene (PPE) was the most effective treatment for reducing discarded fruits, fresh weight loss, and catalase enzyme activity, as well as maintaining pulp firmness and vitamin C content and keeping a better taste panel index. Therefore, these coatings could be promising alternative materials for extending mandarin fruits’ postharvest life and marketing period.

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Section: Pulp Firmnessmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

et al. 2023

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Postharvest Quality of Coated Cherries cv. ‘Burlat’ as Affected by Coating Composition and Solids Content

Rojas-Argudo

Pérez-Gago

Río

2005

Food sci. technol. int.

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The aim of this work was to study the effect of edible composite coating with different hydrophobic/hydrophilic ratio and solids content (SC) to improve storability of fresh cherries. Cherries cv. Burlat were coated with four edible composite coatings based on locust bean gum (LBG), shellac and beeswax. Three coatings differed on the hydrophobic/hydrophilic ratio (75/25, 50/50 and 25/75) and were applied at constant SC (1.75%). Whereas, one coating was applied at 3.50% SC, maintaining the hydrophobic/hydrophilic ratio at 75/25. Quality was assessed during storage at 1°C up to 11 days followed by 1 day at 20°C. Increasing coating hydrophobicity decreased weight and firmness loss of cherries during storage. Increasing SC did not improve weight and firmness loss, but it increased deterioration index. In general, no benefits were achieved in colour and titratable acidity retention as a result of coating application. Major benefits by coating application were found in weight, firmness and deterioration index. The application of the most hydrophobic solution at 1.75% of SC prolonged the storability of the cherries.

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Effect of Lipid and Plasticizer Type on Performance of Locust Bean Gum Edible Coatings Applied to Cherries Cv. Ambrunes

Cited by 2 publications

References 0 publications

Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

Postharvest Quality of Coated Cherries cv. ‘Burlat’ as Affected by Coating Composition and Solids Content

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