Effects of an edible coating, fungicide and cold storage on microbial spoilage of cherries

Yaman, Onur; Bayındırlı, Levent

doi:10.1007/s002170100334

Cited by 25 publications

(3 citation statements)

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“…Another major advantage of edible films is that these films may enhance the organoleptic properties of a food product because they could have various components (flavoring, coloring, and sweeteners) which may be desirable to consumers. Edible films can be used as a carrier for antioxidants, flavoring agents, coloring agents, and antimicrobials to extend the shelf-life and to improve food quality [9] [10] [11] [12] [13]. Another advantage of edible films is that they can replace plastic packaging with biodegradable materials which will lead to a reduction in overall packaging and waste disposal [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags

Joshi¹,

Sparks²,

Friedman³

et al. 2021

FNS

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The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscus, apple, or carrot containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were added to organic baby spinach in plastic bags. These bags were stored at 4˚C for 20-24 h before performing sensory evaluation and measuring changes in physical properties. A randomized block design with an affective test was used. Preference liking was evaluated based on a 9-point hedonic scale for aroma, color, freshness, mouthfeel, flavor, and overall acceptability. Additionally, panelists quantified each sample using a 5-point hedonic scale for pungency, browning, bitterness, off-odor, and sourness. The color and texture of spinach samples were measured. Edible films containing cinnamaldehyde had the highest preference liking based on aroma, color, freshness, mouthfeel, flavor, and overall acceptability than those containing carvacrol and were the most likely to be purchased by panelists; therefore, cinnamaldehyde can potentially be used as an alternative sanitization option. There were no significant (p ≤ 0.05) changes in firmness or color values between spinach treated with antimicrobial films and controls. The results provide the produce industry with options for incorporating antimicrobial films into salad bags without influencing the physical or sensory properties of baby spinach.

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Section: Introductionmentioning

confidence: 99%

Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags

Joshi¹,

Sparks²,

Friedman³

et al. 2021

FNS

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“…This might be due to the higher percentage of amylase content in sago starch (Figure 1) which promoted strong cohesive coating properties that can reduce coating porosity (Wittaya, 2012). Thus, preventing the pathogen from entering through the skin surface to fruit tissue, (Yaman & Bayındırlı, 2001) and thereby reduced the disease incidence occurred on mangoes. On the other hand, disease incidence in mangoes coated with 75%T: 25%S (0.90) starch solution was comparable to control (1.29) and 50%T: 50%S starch solution (0.57) ( Table 2).…”

Section: Disease Incidencementioning

confidence: 99%

Quality of Chok Anan Mango as Affected by Tapioca-Sago Starch Coating Solutions Stored at Room Temperature

Wong¹,

Zaliha²,

Yusnita³

2016

J microb biotech food sci

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Chok Anan mango, a climacteric fruit, is easily susceptible to quality deterioration during storage. However, no research has been conducted related to the application of tapioca and sago starch coatings on Chok Anan mangoes. Therefore, the aim of this research was to study the effect of tapioca-sago starch coating towards the quality of Chok Anan mango through storage. Hard matures Chok Anan mangoes (stage 2) were coated with different ratios of tapioca (T) and sago starch (S), i.e. 25%T: 75%S, 50%T: 50%S and 75%T: 25%S. Uncoated mangoes were served as the control. Coated and uncoated Chok Anan mangoes were packed in corrugated box to ripen at ambient temperature (27±2˚C) for 13 days. Starch analysis demonstrated that sago contained higher amylose (28.15%) than tapioca starch and thus a higher percentage of sago starch in the coating solution (25%T: 75%S) contributed to higher coating’s viscosity (75.90 cP). Analysis of coated mangoes exhibited significant better fruit quality as compared to the uncoated samples. Application of starch coating solutions with high percentage of sago starch (50%T: 50%S and 25%T: 75%S) were effectively delayed the increased of disease incidence, moisture loss and total soluble solids content as well as delayed the decreased of titratable acidity content during storage. Nevertheless, towards the final day of storage (day 13), no significant difference was shown in the peel color index, firmness and ascorbic acid content of Chok Anan mangoes between all coatings formulations applied.

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“…The current postharvest techniques need improvement, be more environmentally friendly, and be cost-effective. Fruit coating is an efficient way to preserve fresh fruits, the uses are increasing due to the impact and environmental concerns [1,2] . For instance, coatings with whey protein isolate (WPI) can regulate the atmosphere of the product and slow down fruit softening by inhibiting metabolic processes [3] or reducing the loss of weight [4] .…”

Section: Introductionmentioning

confidence: 99%

Effect of Bio-Based Protein Coating on the Quality and Shelf Life of Fig Fruit (Ficus Carica L.)

Mohammed,

Aljabary,

Marf

et al. 2023

PJBAS

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Fruit coatings are an appropriate method to preserve quality and extend the shelf life of fruit. This study focused on the impact of coating fig fruit with bio-based proteins (sunflower seeds, whey, and caseins). The fruits were dipped into the coating solution and dried. Then, the fruits were stored in the refrigerator at 5°C with 85-90% relative humidity. Fruit quality was higher by using the coating method, and the fruits showed significantly higher sensory evaluation scores (color, texture, brightness, and overall acceptability) compared to the control, while the highest score was in the whey protein coating treatment. The weight loss and total soluble solids (TSS) in all coated fruits were significantly lower compared to the control. In particular, sunflower seeds protein had the highest titratable acidity (TA), and whey protein reduced polyphenol oxidase activity than the other treatments. However, a prolonged storage period substantially increased weight loss, TSS, TA, total sugar, and total phenol, as well as reduced all sensory evaluation scores. Therefore, the data of this study help to prolong the fig fruit shelf life and the period of display in the market. Especially, all bio-based protein coating significantly reduced fresh weight loss and preserved the fruit quality than the control throughout the post-harvest.

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Effects of an edible coating, fungicide and cold storage on microbial spoilage of cherries

Cited by 25 publications

References 0 publications

Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags

Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags

Quality of Chok Anan Mango as Affected by Tapioca-Sago Starch Coating Solutions Stored at Room Temperature

Effect of Bio-Based Protein Coating on the Quality and Shelf Life of Fig Fruit (Ficus Carica L.)

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