Effect of Ripening Stages on Shelf Life and Quality of Pitaya Fruits during Storage

Sobral, Raquel Rodrigues Soares; Santos, Rayane Carneiro dos; Jesus, Mariana Oliveira de; Alves, Pablo Fernando Santos; Mizobutsi, Gisele Polete; Nunes, Valtânia Xavier; Aguiar, Flávia Soares; Paraizo, Eliene Almeida; Aguiar, Maryelle Cristina Souza; Mizobutsi, Édson Hiydu

doi:10.9734/jeai/2019/v37i230263

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…Additionally, there have been reports of adverse reactions to certain protein-based coatings, such as those made from collagen, which can cause discoloration, skin necrosis, granuloma formation, blindness, and foreign body reactions in some clinical settings [28,46,47]. These findings highlight the necessity for thorough and ongoing research to fully understand the health implications of all materials used in edible coatings [55][56][57].…”

Section: Health Effects Of Edible Films and Coatingsmentioning

confidence: 99%

Edible Coatings: A Novel Approach to Extending the Shelf Life of Fruits and Vegetables

Rajial,

Varma

2024

J. Adv. Biol. Biotechnol.

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The rapid deterioration of fruits and vegetables during pre- and post-harvest conditions leads to significant post-harvest losses, affecting both quality and shelf life. Edible coatings have emerged as an effective solution to mitigate these issues, providing a protective layer that can be safely consumed as part of the food. Recently, there has been growing interest in using herbal extracts such as lemongrass, oregano, Aloe vera, Tulsi, mint, neem, cinnamon, and clove for edible coatings due to their beneficial properties. These herbal-based coatings have been shown to prevent water loss, control the ripening process and respiration rate, delay oxidative browning, and reduce microbial growth in various fruits and vegetables, including grapes, papaya, oranges, cucumbers, tomatoes, apples, and mangoes. Research indicates that these herbal edible coatings can extend the storage time of fresh produce to 15-35 days at low temperatures, compared to the 8-10 days for uncoated produce. The use of herbal extracts in edible coatings is a promising alternative to post-harvest chemical treatments, offering an innovative approach for commercial application. Edible coatings not only extend the post-harvest life of fresh produce but also improve food appearance and safety due to their environmentally friendly nature. They can be derived from animal or vegetable sources and may consist of proteins, lipids, polysaccharides, resins, or combinations thereof. Acting as barriers to moisture and gases, these coatings reduce food deterioration and enhance safety, often incorporating antimicrobial compounds. The advantages of edible coatings include reduced packaging waste, extended shelf life, and protection from environmental effects while maintaining the transfer of oxygen, carbon dioxide, moisture, aroma, and taste. Given the high market demand for nutritious fruits and vegetables and their perishable nature, edible coatings present an effective method to address post-harvest challenges, benefiting both consumers and the environment. This review discusses the components, benefits, and application techniques of edible coatings, focusing on their potential to enhance the shelf life and quality of fresh produce.

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Section: Health Effects Of Edible Films and Coatingsmentioning

confidence: 99%

Edible Coatings: A Novel Approach to Extending the Shelf Life of Fruits and Vegetables

Rajial,

Varma

2024

J. Adv. Biol. Biotechnol.

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Chilling Injury, Physicochemical Properties, and Antioxidant Enzyme Activities of Red Pitahaya (Hylocereus polyrhizus) Fruits under Cold Storage Stress

Shuang¹,

Wei²,

Mei³

et al. 2021

Phyton

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Low-temperature storage is extensively used to optimize the postharvest life of various fresh fruits. However, red pitahaya (Hylocereus polyrhizus) fruits are sensitive to chilling injury (CI), which leads to the limitation of low-temperature storage. In this study, red pitahaya fruits were stored at 2, 4, 6, 8, and 10°C, respectively, for 27 days to determine the appropriate storage temperature. During the storage of red pitahaya fruits, storage at 8°C was more effective in suppressing decay and maintaining quality than other low temperatures. Lowtemperature (2, 4, and 6°C) storage decreased weight loss (WL) and maintained higher content of titratable acidity (TA), soluble sugars (SS), and total phenolics (TP) but different degrees of CI were detected. No CI was observed at 8°C and 10°C. Red pitahay as stored at 8 and 10°C were associated with better color evaluation, lower electrolyte leakage (EL), respiration rate, and lipoxygenase (LOX) activity, and higher fruit firmness, superoxide dismutase (SOD) activity, and catalase (CAT) activity. However, higher storage temperature (10°C) resulted in higher metabolic activity leading to lower quality and antioxidant capacities compared with 8°C. Therefore, our results demonstrated that red pitahaya stored at 8°C exhibited a protective effect on fruit quality and resisted CI development during storage.

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Effect of Ripening Stages on Shelf Life and Quality of Pitaya Fruits during Storage

Cited by 2 publications

References 15 publications

Edible Coatings: A Novel Approach to Extending the Shelf Life of Fruits and Vegetables

Edible Coatings: A Novel Approach to Extending the Shelf Life of Fruits and Vegetables

Chilling Injury, Physicochemical Properties, and Antioxidant Enzyme Activities of Red Pitahaya (Hylocereus polyrhizus) Fruits under Cold Storage Stress

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