Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

Chiabrando, V.; Giacalone, Giovanna

doi:10.9755/ejfa.2015-09-771

Cited by 15 publications

(11 citation statements)

References 31 publications

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“…The lowest response in BP was noted with PEC@4 of banana (Day 0: 0.27 ± 0.0.001 AU; Day 15: 0.29 ± 0.001AU) and pineapple (Day 0: 0.25 ± 0.0.001AU; Day 15: 0.29 ± 0.001AU). Chiabrando and Giacalone (2016) established that the polyphenol oxidase is the primary enzyme responsible for browning reactions. This enzyme aids the hydroxylation of monophenols to o-diphenols and the oxidation of the o-diphenols to their equivalent o-quinones (Chiabrando and Giacalone (2016).…”

Section: Browning Potentialmentioning

confidence: 99%

“…Chiabrando and Giacalone (2016) established that the polyphenol oxidase is the primary enzyme responsible for browning reactions. This enzyme aids the hydroxylation of monophenols to o-diphenols and the oxidation of the o-diphenols to their equivalent o-quinones (Chiabrando and Giacalone (2016). The low response of PEC and PEC@4 of banana and pineapple to browning could be linked to the inhibitory potential of maize-based coating incorporated with leaf extract of Lantana camara on polyphenol oxidase enzymatic activity (Ozdemir & Gokmen, 2017).…”

Section: Browning Potentialmentioning

confidence: 99%

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Effect of leaf extract of Lantana camara with Maize-based coating on the quality of fresh-cut fruits of Ananas comosus and Musa acuminata

Adekunle

Adeogun

Olorunsuyi

2021

Cogent Food & Agriculture

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Section: Browning Potentialmentioning

confidence: 99%

Section: Browning Potentialmentioning

confidence: 99%

Effect of leaf extract of Lantana camara with Maize-based coating on the quality of fresh-cut fruits of Ananas comosus and Musa acuminata

Adekunle

Adeogun

Olorunsuyi

2021

Cogent Food & Agriculture

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“…Edible coatings are packages that surround food externally and can be consumed with food. They can be obtained from proteins, lipids and polysaccharides (Chiabrando et al, 2016). One of the polysaccharide based edible film/coating is chitosan.…”

Section: Introductionmentioning

confidence: 99%

Bazi Yeni̇lebi̇li̇r Kaplama Uygulamalarinin Yemeye Hazir Amasya Elmasinin Kali̇tesi̇ne Etki̇leri̇

Karagöz

Demirdöven

2019

Gıda

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This study aimed to investigate the changes of some physicochemical and sensory quality of ready-to-eat Amasya apples coated with chitosan and stevia combinations. Cube-shaped apples divided into three sample groups: i-Control (C, without coating); ii-Chitosan (CH, dipped into film mixture consisting of 0.75% chitosan, 1.5% glycerol, 2% ascorbic acid); iii-Chitosan-stevia (CHS, same CH film additionally contains 2.5% stevia extract). Some physicochemical and sensory analyzes were performed. Film coatings decreased respiration rate, increased titration acidity but no weight loss was observed in all samples. CH and CHS increased fruit hardness value at the beginning of storage, but in other days, statistically difference wasn't observed between samples (P >0.05). At the end of storage, a decrease was seen in L* values; but an increase was seen in a* and b* values of samples (P ≤0.05). In addition, CHS samples wasn't approved due to herbaceous smell and taste of stevia.

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“…According to Chiabrando and Giacalone [15] , 1.5% alginate coating showed the best result in extending shelf life of nectarines and hence this concentration was used in this study. Alginate coatings were prepared following the protocol described by Rojas et al with slight modification [16] .…”

Section: Preparation Of Sodium Alginate and Calcium Chloride Solution Modified Packages (Map) And Coating Proceduresmentioning

confidence: 99%

Evaluation of Postharvest Shelf Life and Quality of Lemon Treated with Different Coatings during Storage

Sen

Rafi

Uddin

et al. 2020

FSE

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The effect of edible coatings such as mustard, olive and soybean oils with 1.5% (w/v) sodium alginate (C6H7NaO6)n on the postharvest shelf life and the quality of Jara Lebu (Citrus medica) in 1.5% perforated LDP (low density polythene) bags at 30-32°C and 80-85% relative humidity were evaluated. The changes of physico-chemical attributes like percent weight loss, percent juice yield, pH, Total Soluble Solids (TSS), percent fruit decay, acidity and vitamin C were observed for 18 days of storage. After observing results we found that in controlling percent weight loss, percent juice yield, percent fruit decay, pH and TSS, mustard oil +1.5% sodium alginate coatings showed the best results whereas soybean oil with 1.5% sodium alginate coating showed reverse results. Concerning to the results of preserving acidity and vitamin C, the 1.5% sodium alginate and the mustard oil with 1.5% sodium alginate were found as the most effective coatings on the other hand olive oil plus 1.5% sodium alginate coatings showed slight efficiency in controlling the postharvest quality loss. Though the coating of lemon with mustard oil +1.5% sodium alginate and only 1.5% sodium alginate showed significantly better results with respect to sensory evaluation, the former one eventually performed the best in retaining most of the quality parameters of the samples. This study clearly indicates that mustard oil with 1.5% sodium alginate coating can be used as the best edible coating for preserving almost all the postharvest quality parameters as well as extending the shelf life of Jara Lebu.

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Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

Cited by 15 publications

References 31 publications

Effect of leaf extract of Lantana camara with Maize-based coating on the quality of fresh-cut fruits of Ananas comosus and Musa acuminata

Effect of leaf extract of Lantana camara with Maize-based coating on the quality of fresh-cut fruits of Ananas comosus and Musa acuminata

Bazi Yeni̇lebi̇li̇r Kaplama Uygulamalarinin Yemeye Hazir Amasya Elmasinin Kali̇tesi̇ne Etki̇leri̇

Evaluation of Postharvest Shelf Life and Quality of Lemon Treated with Different Coatings during Storage

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