Influence of a chitosan coating on the quality and nutraceutical traits of loquat fruit during postharvest life

Petriccione, Milena; Pasquariello, Maria Silvia; Mastrobuoni, Francesco; Zampella, Luigi; Patre, Donatella Di; Scortichini, M.

doi:10.1016/j.scienta.2015.09.051

Cited by 56 publications

(46 citation statements)

References 45 publications

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“…This trend is confirmed by previous studies on other commodities [11]. The higher APX activity observed during storage in coated fruit could be due to the high availability of ascorbic acid, as previously demonstrated in these cultivars/selections by Petriccione et al [12].…”

Section: Effect Of Chitosan Coating On Antioxidant Enzymesupporting

confidence: 90%

“…Our results suggest that in uncoated fruit, the increase of LOX activity could be due to the accumulation of H 2 O 2 , which accelerates the destruction of the cell membrane structure and accelerates the development of pericarp browning in loquat cultivars/selections, as previously demonstrated by Petriccione et al [12]. Furthermore, chitosan postharvest treatment prevents membrane damage.…”

Section: Effect Of Chitosan Coating On Membrane Damagesupporting

confidence: 84%

“…The PCs allowed a clear separation between these variables, identifying their relationships (Figures 3 and 4). carried out on the same loquat cultivars and advanced selections [12]. Previous studies have demonstrated that the increase in PPO activity was associated with higher tissue browning and a significant reduction in total phenolic compounds in loquat, sweet cherry and pear fruits [12,16,34].…”

Section: Pca and Pearson Correlation After Cold Storagementioning

confidence: 99%

“…The effectiveness of edible coatings on fruit organoleptic quality, based on chitosan and sucrose ester fatty acids, has already been tested on loquats [2,12]. A few studies have been conducted on the effects of chitosan coatings on the behaviour of the enzymatic antioxidant system in some fruit crops, such as sweet cherry and strawberry [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

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Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

et al. 2018

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Abstract:Loquat is a non-climacteric fruit consumed fresh for its essential nutrients and phytochemical compounds. In this study, the effects of chitosan coating (1% w/v) on changes in the enzymatic antioxidant and membrane damage in three loquat selections (CREAFRC-S18; CREAFRC-S35 and CREAFRC-S36) and three loquat cultivars (Golden Nugget, Algerie and Nespolone rosso di Trabia) stored at 7 • C over 21 days were evaluated. Chitosan treatment enhanced the activities of superoxide dismutase, catalase and ascorbate peroxidase. Moreover, this treatment inhibited polyphenol oxidase and guaiacol peroxidase activities, extending the storage life of loquat. Chitosan also preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation. Principal component analysis provided a global view of the responses of both loquat selections and cultivars to the postharvest chitosan coating and storage temperature. These findings suggest that chitosan treatment could be a valid tool for improving the activity of antioxidant enzymes, preserving the enzymatic browning of loquat fruits.

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Section: Effect Of Chitosan Coating On Antioxidant Enzymesupporting

confidence: 90%

Section: Effect Of Chitosan Coating On Membrane Damagesupporting

confidence: 84%

Section: Pca and Pearson Correlation After Cold Storagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

et al. 2018

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“…The loquat fruit is rich in natural antioxidants such as polyphenols and flavonoids, and these profiles in loquat fruit vary among cultivars [31]. Total phenolics and total flavonoids contents tended to decrease with time storage and the combination treatment kept higher level of total phenolics and total flavonoids contents than those of treatment alone and the control.…”

Section: Discussionmentioning

confidence: 94%

Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit

Chen

Shao

et al. 2018

Journal of Food Quality

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The effects of ultrasonic treatment (UT, 400 watts for 6 min) combined with peracetic acid (PA, 0.4% (W/W)) treatment on fruit decay, browning, and quality and physiological changes in loquat fruit stored at 20 ∘ C were investigated. The results showed that treatment with UT or PA alone significantly reduced both decay and browning index in loquat fruit compared with the control. The combined treatment was more effective in decreasing decay and browning index and maintaining higher quality parameters than UT or PA treatment alone. Loquat fruits treated with the combined treatment maintained higher activities of polyphenol oxidase (PPO) and peroxidase (POD) than those treated with other treatments. In addition, UT combined with PA treatment significantly reduced the increase of firmness and increased fruit extractable juice, total soluble solid (TSS), and ascorbic acid content in loquat fruit. Moreover, the contents of total phenolics and total flavonoids were enhanced by the combination of UT and PA treatment. The combination of UT and PA treatment could be a useful method to reduce decay and browning in loquat fruit stored at room temperature, which has potential for application in the loquat industry.

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Loquat (Eriobotrya japonicaLindl.)

Sultan

2017

Fruit and Vegetable Phytochemicals

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Influence of a chitosan coating on the quality and nutraceutical traits of loquat fruit during postharvest life

Cited by 56 publications

References 45 publications

Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit

Loquat (Eriobotrya japonicaLindl.)

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