Quality and biochemical changes of navel orange fruits during storage as affected by cinnamaldehyde -chitosan coating

Gao, Yinyi; Kan, Chaonan; Wan, Chunpeng; Chen, Chuying; Chen, Ming; Chen, Jinyin

doi:10.1016/j.scienta.2018.05.012

Cited by 73 publications

(41 citation statements)

References 30 publications

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“…Weight loss for the 4.5% CDs/CH coating had the lowest value of 7.82% at the end of storage. This was because CDs containing abundant functional groups added to CH solution led to an increase in surface crystallization degree of the CDs/CH coating, which formed good barrier properties to decrease water vapor permeability . Fresh‐cut cucumber subjected to CDs/CH coating had low weight loss.…”

Section: Resultsmentioning

confidence: 99%

“…This was because CDs containing abundant functional groups added to CH solution led to an increase in surface crystallization degree of the CDs/CH coating, which formed good barrier properties to decrease water vapor permeability. 39 Fresh-cut cucumber subjected to CDs/CH coating had low weight loss. Gao et al 39 also reported that treatment of navel orange with a cinnamaldehyde-CH coating presented obviously low weight loss during storage.…”

Section: Effect Of Cds/ch Coating On Weight Loss and Firmnessmentioning

confidence: 98%

“…39 Fresh-cut cucumber subjected to CDs/CH coating had low weight loss. Gao et al 39 also reported that treatment of navel orange with a cinnamaldehyde-CH coating presented obviously low weight loss during storage. Firmness represents the strength of cell tissue.…”

Section: Effect Of Cds/ch Coating On Weight Loss and Firmnessmentioning

confidence: 98%

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Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54–0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified‐atmosphere‐packaged fresh‐cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh‐cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh‐cut cucumber. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of Cds/ch Coating On Weight Loss and Firmnessmentioning

confidence: 98%

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Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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“…e potential effects of HWD on the biochemical changes need further studies for a clear understanding of the mechanism. Superoxide dismutase (SOD) and peroxidase (POD) enzymes are reported to alleviate lipid peroxidation [22,23], while polyphenoloxidase (PPO) enzymes are known to enhance disease resistance in plant tissues [24]. erefore, enhancing the activity of these enzymes would delay fruit senescence and improve the storability of fresh produce.…”

Section: Introductionmentioning

confidence: 99%

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Kahramanoğlu

Chen

et al. 2020

Journal of Food Quality

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The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment. The research was conducted in two phases. Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay. Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes. Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme. According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period. The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment. Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens. Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce. This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.

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“…Clove oil can effectively inhibit the growth of A. alternata on citrus [11]. The combination of cinnamaldehyde and chitosan, the main component of cinnamon essential oil, can effectively reduce the senescence and decay of fruits by improving the disease resistance of the fruit [12].…”

Section: Introductionmentioning

confidence: 99%

In vitro antibacterial activity of 34 plant essential oils against Alternaria alternata

Liu

et al. 2019

E3S Web Conf.

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To determine the antibacterial effect of 34 plant essential oils on Alternaria alternata, 34 plant essential oils such as asarum essential oil, garlic essential oil, and mustard essential oil are used as inhibition agents to isolate A. alternata from citrus as indicator bacteria, through the bacteriostasis test and drug susceptibility test, the types of essential oils with the best inhibitory effect were screened and their concentration was determined. The results showed that the best inhibition effect was mustard essential oil with a minimum inhibitory concentration of 250 μl/L and a minimum bactericidal concentration of 250 μl/L. Followed by the Litsea cubeba essential oil and basil oil, the minimum inhibitory concentration is 500 μl/L.

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Quality and biochemical changes of navel orange fruits during storage as affected by cinnamaldehyde -chitosan coating

Cited by 73 publications

References 30 publications

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

In vitro antibacterial activity of 34 plant essential oils against Alternaria alternata

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