Potassium sorbate effects on citrus weight loss and decay control

Parra, Javier Plasencia-de la; Ripoll, Gabriela; Orihuel-Iranzo, B.

doi:10.1016/j.postharvbio.2014.04.011

Cited by 22 publications

(14 citation statements)

References 25 publications

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“…These results are in agreement with those obtained by Campos et al (2012) stated that edible coating provided reductions in counts of psychrophilic microorganisms on cold stored strawberry fruits and Parra et al (2014) stated that potassium sorbate either alone or in wax as the carrier had the potential to be environmentally compatible, nontoxic postharvest fungicides to be used against citrus mold. As well as, the count below the maximum permissible count recommended by (CAC, 2003).…”

Section: Effect Of Edible Coating On Physical Properties Of Green Beanssupporting

confidence: 91%

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

2017

SCUJ

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Fresh-cut fruits and vegetables offer to consumers highly nutritious, convenient and healthful commodities in case of maintaining the freshness of the non-processed products. Postharvest technologies have allowed horticultural industries to meet the global demands of local and large scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Thus, the aim of this study was to evaluate the physicochemical and microbiological parameters of fresh-cut green bean pods (Phaseolus vulgaris L. cv. Polista) stored at 4⁰C for 20 days with edible coatings. Edible coatings prepared with carrageenan, guar gum, potassium sorbate and citric acid were tested. The analyses carried out on the samples were: total sugars, L-ascorbic acid, weight loss, firmness, color attributes, total phenolics, total flavonoids, antioxidant activity, as well as, microbiological analysis (total viable bacteria, psychrophilic bacteria and yeast and mold counts). The results indicated that coated pods (carrageenan, guar gum, potassium sorbate and citric acid) extended and improved their shelf life quality due to minimization of the physicochemical changes. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of fresh-cut green bean pods.

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Section: Effect Of Edible Coating On Physical Properties Of Green Beanssupporting

confidence: 91%

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

2017

SCUJ

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“…The PS, moreover, is one of the low-toxicity food additives that is widely used as a food preservative. Since 1978, PS has been used alone or incombination with synthetic fungicides, heat, or different waxes, to control fruit decay during storage time (Parra et al, 2014). Zhang et al (2015) reported that exogenous CH plus salicylic acid coating of cucumber fruits during cold storage inhibited CI and their quality maintained better than the application of the salicylic acid alone.…”

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confidence: 99%

Impact of chitosan in combination with potassium sorbate treatment on chilling injury and quality attributes of pomegranate fruit during cold storage

et al. 2021

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High content of dietary and health beneficial compounds such as sugars, ascorbic acid, amino acids, anthocyanin, minerals, pectin, fibers, and above all polyphenolic flavonoids along with antioxidant activity is the most crucial reason of increasing the pomegranate (Punica granatum L.) production and consumption around the world (Palou et al., 2007;Pareek et al., 2015). Pomegranate is a non-climacteric fruit that does not ripen after picking up even with ethylene treatment (Elyatem & Kader, 1984). However, physiological and biochemical alterations are continued after harvesting and decreases the quality of harvested fruit. Due to this, the harvested

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“…The moisture content shows the hydrophilicity of films. [27]. As shown in Table 1, the MC of film samples ranged from 13.68% to 15.35%.…”

Section: Moisture Contents Of Filmsmentioning

confidence: 90%

Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff’ Base Reaction

et al. 2019

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In order to improve the properties of fish gelatin (FG), oxidized starch (OS) was adopted to form hetero-covalent linkage with it based on thermal treatment and the Schiff' base reaction. The effects of different ratios of FG/OS (ranging from 10:1 to 2:1) on the properties of films were investigated. OS improved the mechanical and barrier properties of films significantly, while the moisture content decreased as OS concentration increased. The optimum concentration was obtained at the loading amount of 1.5% (w/v) OS. FT-IR spectra revealed the covalent cross-linking between FG and OS induced by Schiff' base reaction. Moreover, composite films had superior preservation effect on blueberry, according to the results of weight loss, total soluble solids, titratable acidity, and total anthocyanin content. Therefore, this study suggested that FG-OS double network films (FODF) has great potential in the packaging industry. that are maintained by physical effects, including electrostatic action, Van der Waals force, hydrogen bonding, etc. The combing process would be influenced by many parameters such as salts, temperature, and pH values. Compared to that, covalent bond has more permanent and firmer structure [7].Protein-polysaccharide conjugates could be obtained in different ways, such as Maillard reaction, enzymatic catalysis, etc. [8]. As a kind of non-enzymatic browning reactions, Maillard reaction can produce brown substances, [3], which would affect the aesthetics of the package. Enzymes such as laccase and peroxidase have been supplied to covalently cross-link proteins and hydrocolloids for a long time, but the cost should be enhanced to some extent [8].In the current research, fish gelatin (FG) and oxidized starch (OS) were supplied as the film forming substrates. Starch is a popular food material with good film forming properties, especially in consideration of cost, environment, and safety. [9]. However, previous studies have shown that the mixing of gelatin and starch results in the phase separation, which would affect the rheological, processing, and mechanical properties of the mixture [10]. Research showed that the compatibility of starch and gelatin can be improved by the oxidative modification of the starch to increase the content of the carboxyl and carbonyl groups in the starch. The cross-linking between OS and gelatin can improve the microstructure. [11].OS-FG interpenetrating and cross-linking network were successively fabricated by thermal treatment and Schiff' base reaction. The aldehyde groups in oxidized starch could crosslink with amino groups of gelatin by imine group (-C = N-) linkages and form hetero-covalent linkages polymers [12]. Figure S1 in Supplementary Materials illustrated the mechanism of Schiff' base reaction between gelation and oxidized starch. Thus, an improved understanding of the kinetics of the individually steps will lead to better possibilities for film formation with superior mechanical, barrier, and fresh-keeping performance.

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Potassium sorbate effects on citrus weight loss and decay control

Cited by 22 publications

References 25 publications

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

Impact of chitosan in combination with potassium sorbate treatment on chilling injury and quality attributes of pomegranate fruit during cold storage

Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff’ Base Reaction

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