Effects of an Edible Coating and Cold Storage on Shelf-life and Quality of Cherries

Yaman, Onur; Bayoιndιrlι, L.

doi:10.1006/fstl.2001.0827

Cited by 322 publications

(252 citation statements)

References 5 publications

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“…These results are in the same line with those obtained by (Willis et al, 1998) and (Yaman and Bayoindirli, 2002). Increasing acidity of citrus fruits, by foliar spraying with potassium, was reported by (Gill et al, 2005) and (Rattanpal et al, 2008) onKinnow mandarin, While, (Cicala and Catara, 1994) in Italy working on Tarocco orange and (Miller et al,1998) in South Africa using Midknight Valeucia and Robyn navel orange, demonstrated that potassium foliar application did not affect on fruit acidity.…”

Section: -Acidity %supporting

confidence: 94%

“…The time which takes for water loss or evaporation from fruit depends on the thickness of the fruit skin, the temperature and the length of storage period. The basic mechanism of weight loss from fresh vegetables and fruit is by respiration addition to that, vapor pressure at different locations also causes a weight reduction (Yaman and Bayoindirli, 2002).…”

Section: Discussionmentioning

confidence: 99%

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Effect of some Pre- and Postharvest Treatments on the Ability of “Balady” Orange Fruits to Storage

2017

AJAS

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Abstract:The experiment was conducted during two successive seasons (2015 and 2016) on Balady orange trees (Citrus sinensis) which divided in two groups. The first group was sprayed with potassium sulphate (48%) in the orchard at three times sequential (March, June and August) and the second group was sprayed with water (control). Orange fruits of both treatments were collected in maturity stage and dipped in salicylic acid (SA) at 4mM/l in laboratory. The purpose of this investigation is studying the effect of SA and K on orange fruits quality during storage at room temperature (13+2 C°). Some physical and chemical properties of fruits were estimated every 10 days till 50 days (the end of storage) such as weight loss %, juice content%, acidity%, total soluble solids% (TSS), TSS/ acid ratio and ascorbic acid during both seasons. The results illustrated that, SA had a positive effect on fruit quality of the fruits treated with SA single or combined with potassium sulphate.

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Section: -Acidity %supporting

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Effect of some Pre- and Postharvest Treatments on the Ability of “Balady” Orange Fruits to Storage

2017

AJAS

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“…In the present study, .05% chitosan and A. vera gel coatings showed the low disease index. Antimicrobial activity of A. vera gel against bacteria has been reported previously [18,19]. These results are in agreement with reported results of vena gel based coating in reduction of microorganism proliferation in Sweet cherries.…”

Section: Fruit Disease Index (Fdi)supporting

confidence: 92%

Effects of Chitosan and Aloe Vera Gel Coating on Quality Characters of Pistachio

Kaviani

Shariati

Joshevska

et al. 2015

JNHFE

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AbbreviationsPWC: Physiological Water Conservation; FDI: Fruit Disease Index; PV: Peroxide value IntroductionThe traditional concept of a packaging is to preserve the quality of the product with a minimal product/packaging interaction, however, in recent years, a wide variety of packages have been employed for interaction with products to provide desirable or beneficial effects [1]. Active packaging technology is a relatively novel concept beneficial for extending the product shelf-life, maintaining its nutritional and sensory quality, as well as contributing to the microbial safety [2]. The ability of edible film or coating as a type of active packaging to carry some products additives such as antioxidants, antimicrobials, colorants, flavors, fortified nutrients and spices are being studied [3].Chitosan, a natural carbohydrate copolymer [-(1-4)-2-acetamido-d-glucose and -(1-4)-2-amino-d-glucose units], which is yielded from deacetylation of chitin [poly-(1-4)-N acetyl2d-glucosamine], is harmless to humans, animals and, and the environment; and has been studied for efficacy in inhibiting decay and extending shelf life of fruits. Chitosan and its derivatives have been shown to inhibit the growth of a wide range of fungus [4,5], so one of interest application of this biopolymer is products preservation because of its ability to be used as coating materials to extend the shelf life of different products [6,7]. Recently, the use of A. vera gel as an edible coating has been reported to prolong the shelf life and to delay the changes in the parameters related to deterioration of quality of products [8,9].A. vera, a cactus-like plant, is a perennial succulent belonging to the Liliaceae family which grows in hot and dry climates [10].The plant has triangular, fleshy leaves with serrated edges, yellow tubular flowers and fruits containing countless seeds. For centuries, the yellow latex (exudate) and clear gel (mucilage), exuded from the large leaf parenchymatic cells of A. vera, has been employed for medical and pharmaceutical purposes such as anti-inflammatory effects, treatment of skin burns, protection of the skin against UV and gamma radiation damage, treatment of frostbite and psoriasis, supporting and enhancing the immune system, antiviral and antitumor activity, laxative effects, and, last but not least, wound healing [11]. However, the main use of A. vera gel is mainly in the cosmetology and medication; More recently, it has found its application in the food industry as a source of functional foods in ice-cream, drinks and beverages [12], and, due to antifungal activity of A. vera gel, as an unique edible coating (plain or in combination with other components) to extend the post-harvest storage of arctic snow [4] A. vera gel based edible coatings have been shown to prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning, and reduce microorganism proliferation in fruits such as sweet cherry, table grapes and nectarines [8,12,6]. There are no reports pre...

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“…The retention of firmness in coated fruits was due to reduction in degradation of insoluble protopectins to more soluble pectic acid and pectin. It was found that during fruit ripening, depolymerization or shortening of chain length of pectin substances occurs with an increase in pectineesterase and polygalacturonase activities (Yaman and Bayoindirli, 2002). Hence low oxygen and high carbon-dioxide concentrations reduce the activities of these enzymes and allows retention of the firmness during storage (Salunkhe et al, 1991) .…”

Section: Physicochemical Analysismentioning

confidence: 99%

Effects of Aloe Vera Coatings on Quality Characteristics of Oranges Stored Under Cold Storage

Arowora¹,

Williams²,

Adetunji³

et al. 2013

GJAS

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Three hundred and twenty (320) oranges of Valencia variety were stored under cold conditions in the refrigerator for 8 weeks. The following parameters were carried out during the course of storage: Total soluble solids, titratable acidity, weight loss, firmness, pH, vitamin C and sugar/ acid ratio. The final value for firmness for coated oranges was found to be 1781.25 + 118.30N, while that of uncoated oranges was 1531.25 + 185.53N. The pH was gradually increasing during the course of storage in the two treatments, whereas vitamin C was found to be decreasing in storage. The total soluble solid for coated oranges was 9.79+ 1.14% while that of uncoated oranges was found to be 9.34 + 0.06% at the end of storage. There was a linear decrease in titratable acidity during the course of storage. It was found that the value obtained for coated oranges was higher than that of uncoated oranges which was obtained to be 1.14 + 0.07 at the end of storage. Converse to this was obtained for % weight losses in the two treatments. The weight loss for coated oranges was 29.20+ 0.55%, while that of uncoated oranges was 53.30+ 1.17% at the end of storage. A linear increase was observed in sugar/acid ratio in the two treatments during the course of storage with higher value being recorded for uncoated oranges as 8.90 + 0.87, while lower value was gotten for coated oranges as 7.43+ 0.34%.

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Effects of an Edible Coating and Cold Storage on Shelf-life and Quality of Cherries

Cited by 322 publications

References 5 publications

Effect of some Pre- and Postharvest Treatments on the Ability of “Balady” Orange Fruits to Storage

Effect of some Pre- and Postharvest Treatments on the Ability of “Balady” Orange Fruits to Storage

Effects of Chitosan and Aloe Vera Gel Coating on Quality Characters of Pistachio

Effects of Aloe Vera Coatings on Quality Characteristics of Oranges Stored Under Cold Storage

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