Impact of edible coatings and packaging on quality of white asparagus (Asparagus officinalis, L.) during cold storage

Tzoumaki, Maria V.; Βiliaderis, Costas G.; Vasilakakis, M.

doi:10.1016/j.foodchem.2009.03.076

Cited by 97 publications

(54 citation statements)

References 26 publications

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“…Szparagi pokryte powłokami o rożnym składzie, m.in. mieszaniną białka serwatkowego i SA, po 11 dniach przechowywania (4 ºC, RH 95 %) charakteryzowały się ubytkami masy na poziomie ~5 %, podczas gdy w próbach kontrolnych straty masy wyniosły 7,2 % [37]. W innym doświadczeniu wykorzystanie powłoki na bazie gumy mesquite oraz mieszaniny wosku kandelila z olejem mineralnym przyczyniło się do zmniejszenia ubytków masy owoców gruszy jabłkowej (Psidium guajava L.), o blisko 30 % w stosunku do próby kontrolnej, podczas 15-dniowego przechowywania [36].…”

Section: Wyniki I Dyskusjaunclassified

Effect of Edible Protein-Wax Coating on Post-Harvest Stability of Brussels Sprouts Stored Under Simulated Commercial Storage Conditions

Kowalczyk¹

2011

ZNTJ

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 WPŁYW JADALNEJ POWŁOKI BIAŁKOWO-WOSKOWEJ NA TRWAŁOŚĆ POZBIORCZĄ KAPUSTY BRUKSELSKIEJ PRZECHOWYWANEJ W SYMULOWANYCH WARUNKACH OBROTU TOWAROWEGOS t r e s z c z e n i e Umyte główki kapusty brukselskiej poddano powlekaniu poprzez zanurzenie w powłoce, którą stanowił wodny roztwór białka grochu (10 % m/m), wosku kandelila (2 % m/m) i sorbitolu (4 % m/m). Powlekane oraz niepowlekane (próba kontrolna) warzywa przechowywano przez 10 dni w symulowanych warunkach obrotu towarowego (~20 ºC, wilgotność względna powietrza ~40 %). Badania jakości kapusty brukselskiej obejmowały oznaczenie: ubytków masy, zawartości kwasu askorbinowego, polifenoli i chlorofilu, aktywności oksydazy polifenolowej, barwy, tekstury i cech sensorycznych.Wykazano, że powlekanie kapusty brukselskiej powłoką białkowo-woskową wpływa na istotne zmniejszenie ubytków masy, witaminy C i polifenoli oraz ogranicza mięknięcie warzyw w czasie przechowywania. Obecność powłoki nie wpłynęła natomiast na aktywność oksydazy polifenolowej i zawartość barwników chlorofilowych. Pomiary barwy wykazały, że w końcowym okresie przechowywania powlekane warzywa były istotnie jaśniejsze i bardziej żółte w porównaniu z próbami kontrolnymi. Analiza sensoryczna, przeprowadzona w 4. dniu przechowywania, wykazała że powlekanie kapusty korzystnie wpłynęło na jej wygląd ogólny, jędrność i połysk, natomiast nieznacznie pogorszyło jej zapach. Powyżej czwartej doby przechowywania jakość sensoryczna kapusty, zarówno prób kontrolnych, jak i powlekanych, obniżyła się poniżej akceptowanego poziomu. Uzyskane wyniki dowodzą, że powlekanie zaproponowaną emulsją może wpływać na przebieg niektórych procesów fizjologicznych i biochemicznych w kapuście brukselskiej, oddziałując na jej wartość handlową i konsumpcyjną.Słowa kluczowe: kapusta brukselska, powłoki jadalne, białka grochu, wosk kandelila, jakość WprowadzenieKapusta brukselska zaliczana jest do warzyw o dużej wartości odżywczej i smakowej. W Polsce co najmniej 70 % zbiorów tego warzywa kieruje się do produkcji mrożonek [6]. Pozostałą ilość przeznacza się do bezpośredniego spożycia. Kapusta

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Section: Wyniki I Dyskusjaunclassified

Effect of Edible Protein-Wax Coating on Post-Harvest Stability of Brussels Sprouts Stored Under Simulated Commercial Storage Conditions

Kowalczyk¹

2011

ZNTJ

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“…Low temperature storage is a recommended method but not feasible for small scale farmers in developing counties. However, in recent years, there is increasing interest to use edible coatings to maintain fruit quality (Tzoumaki et al, 2009). Edible coatings can provide an alternative option to extend postharvest life of fresh fruits with or without low temperature storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits

Abebe¹,

Tola²,

Mohammed³

2017

Afr. J. Agric. Res.

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Tomato (Lycopersicon esculentum Mill.) fruits due to their high moisture content are spoiled and deteriorate in short period of time. Once fruits are harvested, respiration and transpiration are the two major physiological processes that significantly affect storage life and quality of the fruits. However, effects of these processes can be minimized through optimizing harvesting stage of fruits and applying physical barriers for oxygen diffusion and moisture migration. The aim of this work was to investigate the combined effect of stage of harvesting of fruits and application of edible coating materials on storage life and quality of tomato fruits. Treatment combinations were the three harvesting stages of the fruits (mature green, turning and light red stages) and two coating materials (pectin and chitosan with control). Treatments were laid out in a completely randomized design with three replications. Sample fruits were evaluated periodically for different parameters. The study showed that, coating of tomato fruits delayed the ripening process with better fruits quality than uncoated ones. Combined treatment combinations resulted in a significant delay in the change of weight loss, disease incidence, disease severity and ripening index as compared to control fruits. Moreover, in terms chemical parameters, coated fruits revealed higher amount of ascorbic acid, lycopene and phenolic contents. Fruits coated with either chitosan or pectin at turning stage of maturity showed relatively better results for most of the quality parameters. Maximum shelf life was observed for fruits harvested at turning stage coated by pectin (17 days) and chitosan (16 days) films than control (10 days) at the same stage of maturity. Therefore, storage life of the fruits with better quality can be extended by combining optimum stage of harvesting with use of edible coating materials.

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“…Moreover, CO 2 accumulation may damage internal tissues promoting oxidation of phenolic compounds by enzymatic reactions involving polyphenoloxidase and peroxidase (Duan et al 2011). On the other hand, modification of the fruit internal atmosphere may slow down the biochemical reactions leading to anthocyanins synthesis (Tzoumaki et al 2009). …”

Section: Changes In Weight and Hardness Of Cold Stored Blackberriesmentioning

confidence: 99%

Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.)

et al. 2014

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There is increased interest in berry fruits due to health benefits, and maintenance of fruit quality for longer periods of time has been a priority. We previously found that starch based coatings applied on raspberries was associated to volatile compounds production due to anoxic conditions. The objective of this work was to design more hydrophobic coatings with reduced thickness. A starch-beeswax dispersion containing 2 % (w/v) modified tapioca starch added with either 0.5 or 1.0 % (w/v) beeswax microparticles was produced, and used for spray coating freshly harvested blackberries (Rubus spp.). Coatings were air dried, packed in plastic trays and stored up to 16 days at 4°C and 88 % relative humidity. Storage quality parameters such as hardness, respiration rate, anthocyanins content, total phenols, color changes and weight loss were evaluated. We did not find Interactions among coating ingredients, and incorporation of beeswax reduced moisture transfer rate. Coatings did not occlude the stomata and apparently did not over-hydrate the cuticle. This characteristic allowed appropriate gas exchange (O 2 and CO 2 ), and reduced accumulation of volatile compounds associated to fermentative metabolism. Respiration rates were 4.207±0.157, 4.557±0.220 and 4.780±0.050 mmol CO 2 kg −1 h −1 for control, 0.5 and 1 % of wax content in coatings, respectively. However, ethylene production increased throughout storage time along with beeswax concentration, indicating stressful conditions for the fruit. This trend appears to be related with changes in total phenols and anthocyanins during storage. Edible coatings based on starch and hydrophobic particles should be reformulated to maintain quality of stored berry fruits.

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Impact of edible coatings and packaging on quality of white asparagus (Asparagus officinalis, L.) during cold storage

Cited by 97 publications

References 26 publications

Effect of Edible Protein-Wax Coating on Post-Harvest Stability of Brussels Sprouts Stored Under Simulated Commercial Storage Conditions

Effect of Edible Protein-Wax Coating on Post-Harvest Stability of Brussels Sprouts Stored Under Simulated Commercial Storage Conditions

Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits

Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.)

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