Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

Abstract

The climacteric nature of mango makes it ripen quickly and increases its postharvest losses. The objective of the present search was to evaluate the efficacy of 1%–3% sodium alginate edible coating for maintaining the postharvest nutritional quality and increasing the marketability of the mango fruit during storage at 15 ± 1°C and 85 ± 1% relative humidity. Results revealed that the quality characteristics including acidity and ascorbic acid content were not affected by the alginate treatments. In contrast, treatment with 3% alginate significantly reduced weight loss and maintained higher firmness (2‐fold), total phenols (1.3‐fold), and flavonoids content (1.7‐fold), as compared with the control. Higher antioxidant capacity was observed in the 3% alginate treatments than the control. Polyphenolxoidase activity in the coated mango remained below 30 U/g FW, while it was increased continuously in the uncoated samples during the storage. Fruits coated with alginate exhibited a higher antioxidant enzyme activity during storage. Sodium alginate had no significant effects on the external color parameters except the a* value. Generally, it was concluded that the mango storage life and its valuable nutritional characteristics were increased by applying the alginate edible coating. Practical applications Recently, the edible coatings by natural sources have been widely demanded by consumers due to its nontoxic and biodegradable characteristics. Mango fruits as a climacteric high‐nutritional tropical fruit being climatic have a limited shelf life and the maintenance of its quality is still a major challenge for the consumers. The results of this study showed that using sodium alginate coating at 3% concentration had a significant effect on preventing water loss, color changes and preserving antioxidant properties, phenol and flavonoids compounds of mango fruit during storage. Therefore, alginate coating as a biodegradable compound can be used to maintain the quality during the shelf life of fruits and vegetables.

Eco‐safe composite edible coating of hydrocolloids with papaya leaf extract improves postharvest quality and shelf life of papaya fruit under ambient storage

“…The TA of the papaya fruit began to decline throughout the storage days (Table 3). The use of organic acids during fruit respiration and ripening could be the reason for the decrease in TA (Rastegar et al., 2019). The fruits treated with XG + PLE had the highest level of TA (0.11% citric acid equivalent) out of all the treatments.…”

“…As the storage day progressed, the AAC in the papaya fruit decreased (Table 4). Due to oxidation and degradation, AAC decreases as fruit ripens (Prasad & Sharma, 2018; Rastegar et al., 2019). In contrast, fruits coated with edible coatings had higher levels of AAC.…”

Controlling Fusarium oxysporum Tomato Fruit Rot under Tropical Condition Using Both Chitosan and Vanillin

“…For DS assessment, five DS scores were used, as shown in Table 1. Fruit with index scores of two, three, and four were considered to have no commercial and marketing value (Equation ( 2 (2) Tomato fruit pulp tissue extraction assays for total phenolic content (TPC) and antioxidant activities Radical scavenging activity by using (2,2-azino-bis (3-ethylbenzthiazoline-6sulfonic acid) (ABTS), Ferric Reducing Antioxidant Power (FRAP) were extracted using methods defined by Rastegar and Si [17,18], with slight modification. Four grams of tomato fruit tissue from each replicate was frozen immediately in liquid N 2 and minced using a small ceramic kitchen pestle and mortar for 30 s. The ground tissue was dissolved in 10 mL 80% (v/v methanol analytical grade) and then transferred to a 100 mL conical flask, which was covered with aluminum foil.…”

Spatial Distribution and Solvent Polarity-Triggered Release of a Polypeptide Incorporated into Invertible Micellar Assemblies

“…However, most current biomolecular hosting platforms face various challenges. For example, metal–organic frameworks (MOFs) are known to stabilize biomacromolecules in organic phases but the small pore sizes often limit this strategy to small-size enzymes. − In addition, responsive polymeric micellar materials have found applications in protein extraction (from oil or food products) but are challenged by stability and reusability. − Lastly, antioxidant enzymes are preferential for food antioxidation (in oil or other organic phases), but there have been few effective ways to stabilize these enzymes in the medium. − …”