Effects of chitosan–glucose complex coating on postharvest quality and shelf life of table grapes

Gao, Pisheng; Zhu, Zhiqiang; Zhang, Ping

doi:10.1016/j.carbpol.2013.03.029

Cited by 104 publications

(68 citation statements)

References 34 publications

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“…The reasons that cause weight loss of harvested fruit and vegetables mainly include transpiration and respiration. It was reported that after coating with chitosan on the surface of fruit and vegetables, more water can be reserved (Zhong and Xia 2007;Gao et al, 2013). In our experiment, chitosan coating (whether added with thymol or not) also retarded the weight loss of pears during the experiment, but the weight loss did not vary significantly (P > 0.05) between the control and the treatments during the experiment (Fig.…”

Section: Weight Loss Firmness and Tss Of Coated Pearssupporting

confidence: 45%

Effect of thymol on antifungal ability of chitosan coating against Penicillium expansum in Yali pear

Wang¹,

Yang²,

Cao³

et al. 2016

Emir. J. Food Agric

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Section: Weight Loss Firmness and Tss Of Coated Pearssupporting

confidence: 45%

Effect of thymol on antifungal ability of chitosan coating against Penicillium expansum in Yali pear

Wang¹,

Yang²,

Cao³

et al. 2016

Emir. J. Food Agric

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“…It has been known that respiration rate of climacteric fruits increased during the storage period at ambient temperature. However, many studies showed that edible coatings reduced respiration rate in fruits (Lima et al, 2010;Lin et al, 2011;Gao et al, 2013). Chitosan coating effectively inhibited respiration rate and delayed ripening of mango fruit.…”

Section: Discussionmentioning

confidence: 99%

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Khaliq

Nisa

Ramzan

et al. 2017

JAS

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Mango is a tropical fruit and deteriorates very fast after harvest due to ripening and senescence. This study investigated the effect of different concentration of chitosan coatings 0.5, 1.0 and 1.5% on postharvest quality and activities of cell wall degrading enzyme on mango cv. Choke Anan fruit stored at 25°C for 12 days. Fruit not treated with chitosan served as the control. The results showed that pre-storage application of chitosan coatings, especially at 1.5% significantly reduced decay symptoms, weight loss, respiration rate, ion leakage, malondialdehyde (MDA) content and maintained higher firmness of mango fruit as compared to the control. Chitosan coating treatment inhibited polygalactronase (PG) and pectin methylesterase (PME) enzyme activities. Moreover, chitosan coatings had a positive effect on retaining higher total phenolic and antioxidant activity, which reduced in the control fruit. These results suggest that chitosan coatings might be protected the fruit from quick deterioration and maintained the quality of mango by enhancing the antioxidant defense system during storage.

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“…Polysaccharides such as cassava starch, chitosan and pectin are excellent barriers to oxygen and carbon dioxide; however, in isolated forms, they are hydrophilic and have high permeability to water vapor, which differ from each polymer matrix (Medeiros et al, 2012;Cissé et al, 2015). The coating may be optimized by combination with hydrocolloids turns the coatings formation more homogenous (Gao et al, 2013;Castañeda, 2013;Silva, 2015) or with lipidic materials (Xu et al, 2005;Oliveira, 2014). When response surface quadratic model is analyzed for weigh loss on mango fruits during 28 storage days, it is seen that the model is adequate to describe the mixture of all three constituents, because the graph for ternary mixtures with quadratic model already have a higher synergic interaction in binary mixtures with cassava starch and chitosan.…”

Section: Resultsmentioning

confidence: 99%

Tommy Atkins mango (Mangifera indica L.) postharvest quality with cassava starch, chitosan and pectin based coatings

Oliveira¹,

Paiva²,

Silva³

et al. 2017

Afr. J. Biotechnol.

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Bearing in mind the use of natural and biodegradable products, this study aimed to evaluate physicochemical quality of 'Tommy Atkins' mangoes coated with a cassava starch, chitosan and pectin based edible coatings. The experiment was conducted using simplex-centroid mixture design. Compounds concentration corresponded to the independent variables studied, encoded as factors x1, x2 and x3: 1-cassava starch (CS) 2%; 2-chitosan (CH) 2%; and 3-pectin (PE) with 2% of water polymers. Seven coating compositions (100% CS; 100% CH; 100% PE; 50% CS + 50% CH; 50% CS + 50% PE; 50% CH + 50% PE and 33.33% CS + 33.33% CH 33.33% PE (center point)), and uncoated control treatment with five replications per treatment, with four replications having five fruits treated in the center point were used. Fruits were stored for 28 days at 13°C and 90% relative humidity (RH). Physiological loss, appearance, pulp color: lightness, chroma and hue angle, fruit firmness, soluble solids content, pH, titratable acidity, and ratio were evaluated as dependent variables. Significant difference occurred with Scott-Knott tests and response surface for all the analyzed variables. Increase in physiological loss, soluble solids content were observed from fruits of all treatments. Decrease in appearance, fruit firmness, lightness in pulp color were observed. Fruits coated with mixtures of chitosan at 50 and 33.33% showed lower physiological loss. Coated fruits from all treatments presented lower fruit firmness than the control, except for SC + PE (1:1) treatment which provided similar result with the control group. Coating based in cassava starch and chitosan at 50% delayed the buildup of soluble solids and ensured reduction and/or maintenance of the variables of quality analyzed.

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Effects of chitosan–glucose complex coating on postharvest quality and shelf life of table grapes

Cited by 104 publications

References 34 publications

Effect of thymol on antifungal ability of chitosan coating against Penicillium expansum in Yali pear

Effect of thymol on antifungal ability of chitosan coating against Penicillium expansum in Yali pear

Textural Properties and Enzyme Activity of Mango (Mangifera indica L.) Fruit Coated with Chitosan during Storage

Tommy Atkins mango (Mangifera indica L.) postharvest quality with cassava starch, chitosan and pectin based coatings

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