Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage

Yurdugül, Seyhun

doi:10.1007/s00217-005-1153-0

Cited by 20 publications

(12 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Polysaccharide coatings are hydrophilic polymers that are characterized by limited gas permeability, mainly oxygen and carbon dioxide [ 39 , 40 ]. Low oxygen permeability is responsible for the inhibition of growth of mold [ 41 , 42 , 43 ]. Thus, it can be concluded that the mechanism of action of such a coating is to mechanically cut off access to atmospheric oxygen [ 22 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.)

et al. 2017

View full text Add to dashboard Cite

Fruits form an important part of a healthy human diet as they contain many ingredients with proven pro-health effects such as vitamins, phenolic compounds, organic acids, fiber, and minerals. The purpose of this work was to evaluate the effect of pullulan coating on the quality and shelf life of highbush blueberry during storage. General appearance, weight loss, dry matter, soluble solid content, reducing sugars, content of L-ascorbic acid, phenolic compounds (total phenolics, phenolics acids and anthocyanins) were determined in uncoated and coated blueberries fruits. The microbiological efficiency of pullulan coating was also evaluated. All parameters were monitored during storage at 4 °C and 16 °C by 28 and 14 days, respectively. The study showed that pullulan coating protects perishable food products especially susceptible to mechanical injury including fruits such as blueberries. Pullulan acts as a barrier that minimizes respiration rate, delaying deterioration and controlling microbial growth.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.)

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Using pea starch and guar gum without PS often resulted in significant ( P < 0.05) reductions in mold counts within 5 d of incubation and only for apple treatments (Figures 1–3). Capability of some edible coatings to reduce growth of spoilage microorganisms on fruit surfaces is reported and may be attributed to low oxygen permeability of these coatings under the conditions used in the study (Yurdugül 2005). Coatings prepared with hydrophilic polymers, such as pea starch, guar gum, and potato starch, exhibited gas permeability that decreases with decreasing temperature and relative humidity (Mehyar and Han, 2004; Olivas and Barbosa‐Cánovas 2005; Martínez‐Romero and others 2006; Chien and others 2007).…”

Section: Resultsmentioning

confidence: 99%

Antifungal Effectiveness of Potassium Sorbate Incorporated in Edible Coatings Against Spoilage Molds of Apples, Cucumbers, and Tomatoes during Refrigerated Storage

Mehyar¹,

Al-Qadiri²,

Abu-Blan³

et al. 2011

Journal of Food Science

View full text Add to dashboard Cite

Predominant spoilage molds of fresh apples, cucumbers, and tomatoes stored at 4 °C were isolated and examined for resistance to potassium sorbate (PS) incorporated in polysaccharide edible coatings. The isolated molds were Penicillium expansum, Cladosporium herbarum, and Aspergillus niger from apples. P. oxalicum and C. cucumerinum were isolated from cucumbers and P. expansium and C. fulvum from tomatoes. Guar gum edible coating incorporated with PS was the most effective mold inhibitor, significantly (P<0.05) reducing the isolated spoilage molds for 20, 15, and 20 d of storage at 4 °C on apples, cucumbers, and tomatoes, respectively. PS incorporated into pea starch edible coating was less effective and selectively inhibited the isolated mold species, causing significant (P<0.05) reduction in mold on apples, cucumbers, and tomatoes counts for 20, 10 to 15, and 15 to 20 d of storage at 4 °C, respectively. The isolated mold species exhibited different resistances to PS incorporated in the edible coatings. The greatest inhibition (2.9 log CFU/g) was obtained with C. herbarum on apples and the smallest (1.1 log CFU/g) was with P. oxalicum on cucumbers and the other isolated mold species exhibited intermediate resistance. The coatings tested, in general, inhibited molds more effectively on apples than on tomatoes and cucumbers. Addition of PS to pea starch and guar gum, edible coatings improved the antifungal activity of PS against isolated spoilage molds on apples, cucumbers, and tomatoes. PS inhibition was most effective against C. herbarum on apples and least effective against P. oxalicum on cucumbers.

show abstract

“…Color, flavor, texture, and acceptance were evaluated by untrained panelists ( n = 10) every 3 d during the 15 d incubation (Yurdugül ; Atress and others ; Eroglu and others ). Panelists were students (20 to 25 y old) from our institution who said they liked strawberries.…”

Section: Methodsmentioning

confidence: 99%

“…Firmness was evaluated (5 replicates per treatment) with a fruit hardness tester (Extech model FHT200) equipped with a 3 mm tip. Results were reported in Newton (N) (Yurdugül 2005).…”

Section: Physical and Chemical Propertiesmentioning

confidence: 99%

Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

Treviño-Garza

García

Flores-González

et al. 2015

Journal of Food Science

132

View full text Add to dashboard Cite

Edible active coatings (EACs) based on pectin, pullulan, and chitosan incorporated with sodium benzoate and potassium sorbate were employed to improve the quality and shelf life of strawberries. Fruits were washed, disinfected, coated by dipping, packed, and stored at 4 °C for 15 d. Application of EACs reduced (P < 0.05) weight loss and fruit softening and delayed alteration of color (redness) and total soluble solids content. In contrast, pH and titratable acidity were not affected (P > 0.05) throughout storage, and ascorbic acid content was maintained in pectin-EAC coated strawberries. Microbiological analyses showed that application of EACs reduced (P < 0.05) microbial growth (total aerobic counts, molds, and yeasts) on strawberries. Chitosan-EAC coated strawberries presented the best results in microbial growth assays. Sensory quality (color, flavor, texture, and acceptance) improved and decay rate decreased (P < 0.05) in pectin-EAC, pullulan-EAC, and chitosan-EAC coated strawberries. In conclusion, EACs based on polysaccharides improved the physicochemical, microbiological, and sensory characteristics, increasing the shelf life of strawberries from 6 (control) to 15 d (coated fruits).

show abstract

Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage

Cited by 20 publications

References 22 publications

Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.)

Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.)

Antifungal Effectiveness of Potassium Sorbate Incorporated in Edible Coatings Against Spoilage Molds of Apples, Cucumbers, and Tomatoes during Refrigerated Storage

Edible Active Coatings Based on Pectin, Pullulan, and Chitosan Increase Quality and Shelf Life of Strawberries (Fragaria ananassa)

Contact Info

Product

Resources

About