Influence of gum arabic coating enriched with calcium chloride on physiological, biochemical and quality responses of mango (Mangifera indica L.) fruit stored under low temperature stress

Khaliq, Ghulam; Mohamed, Mahmud Tengku Muda; Ghazali, Hasanah Mohd; Ding, Phebe; Ali, Asgar

doi:10.1016/j.postharvbio.2015.09.029

Cited by 96 publications

(70 citation statements)

References 37 publications

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“…Coating treatments might have developed a protective layer around cellular membranes, thus resulting in reduced membrane leakage. Recently, gum arabic coated mango fruits maintained reduced leakage under cold storage conditions [23], whereas our results are also in agreement with the findings of Xing et al [28] who reported reduced membrane leakage in chitosan coated sweet pepper fruit. Our results are further endorsed.…”

Section: Discussionsupporting

confidence: 93%

“…In another study, gum arabic coating reduced textural damage and decay of green bell pepper [21], whereas gum arabic in combination with silver nanoparticles inhibited microbial growth and increased shelf life of green bell peppers [22]. A recent report showed that gum arabic along with calcium chloride enhanced low temperature tolerance in mango by improving the antioxidant defense system and reducing oxidative damage of mango fruit [23]. On the other hand, cinnamon, being a natural antimicrobial essential oil, is also known for its antimicrobial properties and reduces decay in fruits [24][25][26].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Ullah

Abbasi

Shafique

et al. 2017

Journal of Food Quality

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The present study was carried out to investigate the influence of food grade coatings on fruit quality and storage life of bell pepper cv. "Yolo Wonder" at 8 ± 1 ∘ C with 90-95% RH for 24 days. Coating treatments were given to bell pepper fruits by dipping in aqueous solutions of gum arabic (6, 9, and 12%), Aloe vera gel (4, 5, and 6%), and cinnamon oil (0.5, 0.75, and 1%). Physicochemical characteristics as well as quality of bell pepper fruits improved in all coating treatments. Results revealed that 12% gum arabic coating exhibited significantly reduced weight loss, membrane leakage, chilling injury, and decay incidence with less increase in pH, total soluble solids, and sugar percentage, whereas appealing fruit color ( * , * , and * ) along with higher values of ascorbic acid (1.84 mg/100 g), titratable acidity (0.19%), and firmness (4 N) was observed in cold storage environment. Our results clearly suggested that coating of bell pepper fruits with 12% gum arabic can maintain postharvest storage quality of bell pepper fruits.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Ullah

Abbasi

Shafique

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Additionally, rapid changes during senescence disrupt membrane composition and decreased fluidity of membrane as a result increased ion leakage (Marangoni et al, 1996). Edible coating reduced ion leakage and maintained a high integrity of cell membranes of mango fruit during storage (Khaliq et al, 2016b). A possible explanation for the decreased ion leakage in treated mango might be due to reduction in lipid peroxidation and higher level of unsaturated/saturated fatty acid ratio, thereby preserved the cell membrane integrity.…”

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

Self Cite

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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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“…The function of single layer PSGG and bilayer PSGG/Sh coatings on preserving the TPC in orange fruit was nearly similar to CW during storage time. This result can be described by the gas barrier of the coatings which reduced the potential oxidation of phenolic compounds in the presence of oxygen, and consequently strengthened the defense system and preserved the fruit quality throughout storage after harvest . Day declared that decrease of TPC in fruit during storage might be owing to the increased respiration rate, which brings about the loss of TPC because of the loss of certain phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

Effect of Biocomposite Edible Coatings Based on Pea Starch and Guar Gum on Nutritional Quality of “Valencia” Orange During Storage

et al. 2018

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The application of environmentally friendly components is an approach for substitution of synthetic substances in commercial waxes applied to citrus. In this study, the effect of biocomposite edible coatings based on pea starch and guar gum (PSGG) on total vitamin C, phenolic, flavonoid, anthocyanins, and carotenoid content, and antioxidant capacity of “Valencia” orange stored at 5 and 20 °C for 4 weeks are evaluated. The fruits are coated by a single layer PSGG coating, blended composite PSGG coating containing shellac (Sh) and oleic acid (OA) as hydrophobic compounds (PSGG‐Sh), and a layer‐by‐layer (LBL) coating (PSGG as an internal layer and Sh as an external layer). The results show no significant differences in changes of bioactive compounds between coating treatments after first week storage at both temperatures. The PSGG coatings incorporated with hydrophobic compounds (PSGG‐Sh) better preserves the nutritional value and the antioxidant potential of oranges during storage compared with other treatments. The single layer PSGG coating is almost similar to bilayer coating in preserving nutritional value of fruit during storage and less effective than the blended composite PSGG‐Sh coating.

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Influence of gum arabic coating enriched with calcium chloride on physiological, biochemical and quality responses of mango (Mangifera indica L.) fruit stored under low temperature stress

Cited by 96 publications

References 37 publications

Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder”

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

Effect of Biocomposite Edible Coatings Based on Pea Starch and Guar Gum on Nutritional Quality of “Valencia” Orange During Storage

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