Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)

Sweet Pepper Quality Maintenance: Impact of Hot Water and Chitosan

“…In general sweet peppers stored at 5ºC had the highest total carotenoids content, while those stored at 8ºC had the lowest content. These results agree with those of Fallik (2004) and Shehata et al (2004) for hot water and Fard et al (2010) and Xing et al (2011) for chitosan. These results agree with Abd-EL-Rahman (1990) who found that sweet peppers stored at 1 and 4ºC reduced the loss of color and delayed the degradation of green color during storage.…”

“…The relatively greater texture of sweet peppers dipped in hot water is probably due to recrystallization or "melting" of the wax layer which scaled barely visible cracks . Xing et al (2011) found that chitosan treatment of peppers had significantly lower malondialdehyde (MDA) contents and relative leakage rates, as an indicator of membrane integrity, than the control fruit, indicating that higher membrane integrity was maintained. .00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 2.00 d 2.66 a 3.00 b 3.66 a 0.5% 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.66 e 2.00 c 2.66 c 2.66 c 1% 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.66 e 2.00 d 2.66 c 2.66 c 45°C 0 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.66 e 2.00 d 2.33 d 3.00 b 0.5% 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 g 1.33 f 1.66 f 1.66 f 1% 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 g 1.66 e 1.66 f 1.66 f 55°C 0 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 2.00 d 2.33 b 2.33 d 2.66 c 0.5% 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.33 f 1.66 e 2.60 c 2.33 e 1% 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.00 a 1.33 f 1.66 e 2.00 e 2.33 e…”

“…Chitosan treatment has been shown to be a useful tool for enhancing quality maintenance, by retarding water loss, fruit softening and delay of ripening (Dong et al, 2004). Chitosan treatment reduce decay incidence (Raymond et al, 2012), inhibits fruit respiration (Xing et al, 2011),maintains color , extends the shelf life (Fard et al, 2010) and reduces CI symptoms in fruits (MengMeng et al, 2012). The effectiveness of chitosan and hot water treatments, alone or in combination to maintain quality and control of storage decay of sweet cherries was investigated by Chiloo and Asghari (2011) who found that a combined treatment of 0.5% chitosan and hot water at 50ºC for 5 and 10 min was the best in controlling decay after 30 days of storage.…”

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

“…It is also possible that there was interference by the presence of other opportunistic fungi in the in situ study because although the macroscopic morphology corresponded with C. gloeosporioides, the presence of opportunistic fungi associated with the pathogen is common. While essential oils evaluated here have shown effectiveness against various organisms (Xing et al, 2011;Perdones et al, 2012;Sanchez-Aldana et al, 2015), it is possible that cinnamon oil will prove limited in preventing the development of potential opportunistic fungi. Directed tests inoculating the fungal pathogen in the fruit before or after being coated can solve this question.…”

“…The fact that antifungal activity in vitro does not correlate with in situ activity (in fruits) is unexpected, due to the cinnamaldehyde, the main component of the cinnamon essential oil been suggested as strong fungi inhibitory agent (Xing et al, 2011) and their effect antifungal was significantly diminished when was applied in fruits. A phenomenon that has been reported to occur with some essential oils, is that being encapsulated reduces their inhibitory capacity (Perdones et al, 2012), which may show some interaction between oil, chitosan, and the components present in the peel of papaya fruit.…”