Impact of chitosan based edible coatings functionalized with natural compounds on Colletotrichum fragariae development and the quality of strawberries

Ventura‐Aguilar, Rosa Isela; Bautista‐Baños, Silvia; Flores-García, G.; Zavaleta-Avejar, Leonor

doi:10.1016/j.foodchem.2018.04.063

Cited by 73 publications

(33 citation statements)

References 30 publications

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“…The active paper showed antimicrobial activity on the counting of aerobic mesophiles, and filamentous fungi and yeast (Figures 2A and 2B). These results for the strawberry microbiological quality are in agreement with previous studies that used the application of essential oils in fruits, directly or by coating them (Garcia et al, 2017;Ventura-Aguilar et al, 2018;Vilaplana et al, 2018). Espitia et al (2012) observed similar results in packaged papaya tree fruit in the presence of cinnamon EO antimicrobial sachet, which showed lower values compared to control with a reduction of 1.9 log cycles on the sixth day and 2.2 log cycles on the ninth day, while on the twelfth day it showed a reduction of 1.6 log cycles.…”

Section: Microbiological Evaluation Of Strawberrysupporting

confidence: 92%

Evaluation of active paper in conservation and postharvest quality of strawberry

Vitor

Medeiros

Soares

et al. 2019

Agraria

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During the postharvest stage of the strawberry, considerable losses can be caused mainly by the attack of phytopathogenic fungi. An alternative to the use of fungicides is the essential oil (EO) incorporated in the packaging in order to control these microorganisms. This study developed active paper with 2.5, 5, 7 and 10% of the cinnamaldehyde EO and evaluated its antifungal properties against Rhizopus stolonifer and Botrytis cinerea. Subsequently, strawberries were placed in "nests" made with the active paper produced with 5% OE, stored at refrigeration temperature (8 °C) and evaluated for its microbiological and physicochemical parameters at the times of 0, 3, 6, 9 and 12 days. The physicochemical analyzes of the fruit showed difference (p > 0.05) between the treatments for the firmness and fruit color. The reduction in the growth of filamentous fungi, yeasts and aerobic mesophiles was verified in the microbiological results of strawberries wrapped in the active paper. It is concluded that the use of the active paper incorporated with EO in strawberries composes an alternative in the substitution of agrochemicals, with potential application in other fruits.

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Section: Microbiological Evaluation Of Strawberrysupporting

confidence: 92%

Evaluation of active paper in conservation and postharvest quality of strawberry

Vitor

Medeiros

Soares

et al. 2019

Agraria

View full text Add to dashboard Cite

show abstract

“…They also reported the lowest firmness and highest weight loss in non-coated strawberries. Ventura-Aguilar et al (2018) [28] evaluated the effect of a chitosan and cinnamon essential oil coating applied to strawberries at 5 • C and 20 • C. The results indicated that weight loss was reduced by 15 times and firmness was 33% higher in the fruit treated with the coating compared with the control. By contrast, studies carried out by Pilon et al (2014) [29] reported no significant differences in firmness values between freshly cut apples covered with chitosan nanoparticles and uncovered apples.…”

Section: Resultsmentioning

confidence: 99%

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

et al. 2020

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Strawberries have a thin epidermis and a high respiration rate. The use of edible coatings containing chitosan nanoparticles (CSNPs) and propolis (P) has been effective in preserving the shelf life and antioxidant capacity of various fruit and vegetable products. The present research evaluated the effect of coatings with CSNPs and P on the quality, antioxidant compounds, and antioxidant capacity of strawberries. The specific coatings that were evaluated were chitosan (CS), CS+CSNPs33%, CS + CSNPs + P10%, CS + CSNPs + P20%, CS + CSNPs + P30%, and a control with no coating. The variables were weight loss, firmness, total soluble solids (TSS), color, phenols, total flavonoids, antioxidant capacity, and sensory characteristics. An ANOVA and a Tukey test (p ≤ 0.05) were used to analyze the data. Strawberries covered with CS + CSNPs + P10% showed the lowest weight loss (9.77%), while those covered with CS + CSNPs + P20% had the greatest firmness (4.96 N). CS + CSNPs + P coatings at 10%, 20%, and 30% concentrations maintained the antioxidant compounds and antioxidant capacity in the evaluated fruit (28.49 mg GAE g−1, 554.61 μg quercetin g−1, and 92.48% DPPH, respectively). The application of nanostructured coatings did not modify the sensory characteristics of the fruit. Coatings with CSNPs and/or P could therefore be a viable alternative for preserving the quality and antioxidant capacity of strawberries.

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“…Our results are supported by Shah et al [35], where fruit rotting intensity and weight loss of Kinnow mandarin can be reduced by coating with carboxymethyl cellulose (CMC) or guar gum-based coatings enriched with silver nanoparticles. Apart from citrus fruit, chitosan-based coatings containing natural antifungal agents, such as plant extracts or essential oils, have been effective at controlling the rate of fruit decay and weight loss from other horticultural products, including strawberry [36][37][38][39], guava [40,41], grape [42][43][44], tomato, and cucumber [45][46][47].…”

Section: Discussionmentioning

confidence: 99%

Chitosan-Based Coating Enriched with Hairy Fig (Ficus hirta Vahl.) Fruit Extract for “Newhall” Navel Orange Preservation

et al. 2018

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A novel coating based on 1.5% chitosan (CH), enriched with or without hairy fig (Ficus hirta Vahl.) fruit extract (HFE), was applied to “Newhall” navel orange for improving the preservation effect. Changes in physicochemical indexes were analyzed over 120 days of cold storage. Uncoated fruit were used as the control. The CH-HFE coating, based on 1.5% CH enriched with HFE, exhibited the best preservation effect and showed the lowest decay rate (5.2%) and weight loss (5.16%). The CH-HFE coating could postpone the ripening and senescence of navel oranges, and maintain higher fruit quality by inhibiting respiration, decreasing the accumulation of malondialdehyde (MDA), and enhancing the activities of protective enzyme, including superoxide dismutase (SOD), peroxidase (POD), chitinase (CHI), and β-1,3-glucanase (GLU), which suggests that CH-HFE coating has the potential to improve the postharvest quality of “Newhall” navel orange and prolong the storage life.

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Impact of chitosan based edible coatings functionalized with natural compounds on Colletotrichum fragariae development and the quality of strawberries

Cited by 73 publications

References 30 publications

Evaluation of active paper in conservation and postharvest quality of strawberry

Evaluation of active paper in conservation and postharvest quality of strawberry

Effect of Nanostructured Chitosan/Propolis Coatings on the Quality and Antioxidant Capacity of Strawberries During Storage

Chitosan-Based Coating Enriched with Hairy Fig (Ficus hirta Vahl.) Fruit Extract for “Newhall” Navel Orange Preservation

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