Effectiveness of Some Edible Coatings on Storage Ability of Zaghloul Date Palm Fruits

Aboryia, M. S.

doi:10.21608/jpp.2020.149821

Cited by 7 publications

(7 citation statements)

References 34 publications

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“…As earlier stated, in tomatoes and fresh-cut pears, we confirmed the findings of the existing study [58,59]. The results are in agreement with [60][61][62] who reported that combination of AVG+ CH might quench the creation of H 2 O 2 and O 2 •− by enhancing the antioxidant enzymes activities. Additionally, antioxidant activity varies on the fruit physiological position and declined during senescence [63,64].…”

Section: Discussionsupporting

confidence: 93%

Synergistic Effect of Dipping in Aloe Vera Gel and Mixing with Chitosan or Calcium Chloride on the Activities of Antioxidant Enzymes and Cold Storage Potential of Peach (Prunus persica L.) Fruits

et al. 2022

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Peach is a climacteric fruit characterized by a rapid maturation, high respiration level, weight loss, breakdown of texture, and interior browning. Fast tempering of the fruit and subsequent mold expansion caused a negative impact on the marketing. This study was carried out to estimate the synergistic influence of coating with Aloe vera gel (AVG) at 15% or 30% mixed with chitosan (CH) at 1.5% as a kind of natural polymers or calcium chloride (CaCl2) at 3% on physical and chemical features. We investigated the changes in antioxidant enzymes activities of peach fruits Prunus persica (L.) Metghamer Sultany. Fruits were kept at 3 ± 1 °C and relative humidity (RH) 85–90% for 36 days during two consecutive seasons (2020 and 2021). Results revealed that applying AVG at 30% blended with CH at 1.5% significantly impacted the storage period of peach fruits, reduced the ion leakage (IL), malondialdehyde (MDA), and lessened weight loss. The differences were significant compared to the other treatments and untreated fruits (control) that exhibited the higher values for IL, MDA, and weight loss in the 36th day. Moreover, fruit quality features such as firmness, total acidity (TA), total soluble solids (TSS), and skin color chroma (c*), hue angle (h) were also maintained. Furthermore, this combination was raised of phenolic content, antioxidant capacity (DPPH), antioxidant enzyme activity such as catalase (CAT), peroxidase (POD), and quench the generation of H2O2 and O2•−. It could be concluded that dipping peach fruits in AVG at 30% blended with CH at 1.5% retained the biological features of peach fruit at considerable levels during cold storing. Thus, this effective mixture can be utilized to prolong the storage and marketing period of peach fruits. Nevertheless, a more in-depth analysis is required for this edible coating to be successfully commercialized in the peach fruit post-harvest industry.

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Section: Discussionsupporting

confidence: 93%

Synergistic Effect of Dipping in Aloe Vera Gel and Mixing with Chitosan or Calcium Chloride on the Activities of Antioxidant Enzymes and Cold Storage Potential of Peach (Prunus persica L.) Fruits

et al. 2022

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“…However, coated fruits retained their tannin content because Amla essential oil constitutes polyphenols and tannins themselves. A similar trend of maintaining tannin content was also observed in another study where date palms were coated with jojoba and paraffin oil (Aboryia & Omar, 2020).…”

Section: Resultssupporting

confidence: 82%

Amla essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension

Braich¹,

Kaur

Singh³

et al. 2022

Food Processing Preservation

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Amla, also called Indian gooseberry (Phyllanthus emblica L.), is an indigenous fruit of the Indian subcontinent and belongs to the family Euphorbiaceae. Due to its numerous health benefits, Amla is also considered a "wonder fruit for health" (Singh et al., 2014).Amla fruit is a highly nutritive fruit that comprises a considerable amount of vitamin C, hydrolyzable tannins, alkaloids, phenols, flavonoids, minerals, and amino acids. Among the tannins, flavonoids, and phenolic compounds, Emblicanin A and B, ellagic acid, and gallic acid have biological activities. These constituents make Amla fruit a wholesome package possessing various anti-oxidant, anti-cough, anti-anemic, anti-aging, anti-inflammatory, antimutagenic as well as anti-cancer, and immunomodulatory properties (Hassan et al., 2020). Amla fruit is highly perishable and easily deteriorates within 5-6 days (Pathak et al., 2009). Postharvest losses in Amla fruit are up to 50 % on an annual basis as Amla fruits are highly susceptible to bruises, browning, desiccation, and fruit rot (Thomas, 1930). In terms of microbial infection, yeast and blue mold infestation are generally found on whole fruits when stored under normal atmospheric conditions due to the low pH content of Amla fruits (Kimball, 1999;Rivas et al., 2006). There are

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“…The effect of different oils and coating treatments on anthocyanin content of pomegranate fruits are presented in table (6). Results indicate that, there was a gradual increase in total anthocyanin content of the fruits, this increment is associated with extending the storage period, as it scored the highest significant level (7.12) after 45 days of storage.…”

Section: Anthocyanin's Contentmentioning

confidence: 96%

“…Pomegranate is an important source of several bioactive compounds with beneficial properties such as antioxidant, anti-inflammatory, anti-aging, prebiotic, anticancer effects [6]. Arils, the edible portion, have grown in popularity due to their high sugar, pectin, ascorbic acid, ellagic acid, amino acids, minerals, fibres, anthocyanin, phytoestrogens, and flavonoids content [7].…”

Section: Introductionmentioning

confidence: 99%

Prolonging post-harvest quality and storage life of pomegranate wonderful as affected by Arabic gum and different edible coatings

Emam

Abdel-Hak

Ali

et al. 2022

ijhs

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Due to the rising interest in healthy products, super foods such as pomegranate have spread widely on the international market in recent years. Several postharvest treatments have been applied in order to maintain the quality and extend shelf life of pomegranate arils. This study evaluated the effect of Arabic gum treatment as well as different edible coatings (Jojoba oil, Gelatin, Wheat Germ oil and Rosemary oil) on shelf life and fruit quality parameters of Wonderful pomegranate during cold storage at 5oC with 85-90% relative humidity for 45 days. Fruit characteristics, such as fruit weight, volume, firmness, and weight loss%, total juice weight and volume, total soluble solids, total acidity, ascorbic acid (Vitamin C), total anthocyanin, total sugars % and total phenols were determined periodically along a storage period of 45 days. It is clear that, all fruit characteristics were positively affected by different edible coating treatments. Pomegranate fruits coated with rosemary oil at 2% in combination with Arabic gum at 10% effectively reduced weight loss%, maintained higher firmness, fruit weight, fruit volume, juice weight and juice volume.

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Effectiveness of Some Edible Coatings on Storage Ability of Zaghloul Date Palm Fruits

Cited by 7 publications

References 34 publications

Synergistic Effect of Dipping in Aloe Vera Gel and Mixing with Chitosan or Calcium Chloride on the Activities of Antioxidant Enzymes and Cold Storage Potential of Peach (Prunus persica L.) Fruits

Synergistic Effect of Dipping in Aloe Vera Gel and Mixing with Chitosan or Calcium Chloride on the Activities of Antioxidant Enzymes and Cold Storage Potential of Peach (Prunus persica L.) Fruits

Amla essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension

Prolonging post-harvest quality and storage life of pomegranate wonderful as affected by Arabic gum and different edible coatings

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