Refrigeration and edible coatings in blackberry (Rubus spp.) conservation

Abstract

An experiment was conducted to evaluate the conservation of blackberry, cv. Tupy, stored under refrigeration and coated with different edible coatings. Four treatments were carried out: control T1 (uncoated), T2 (chitosan 1.5 %), T3 (cassava starch 2.5 %) and T4 (kefir grains in water 20 %), stored at temperatures of 0 and 10 °C; 1.0 % (m/v) sorbitol/glycerol was added as plasticizers. Chemical and physical-chemical evaluations (weight loss, firmness, pH, titratable acidity, soluble solids, SS/TA ratio and anthocyanins) were made, besides rot incidence. The results showed that cooling to 0 °C combined with T2 showed an effect in reducing the physiological loss of weight (4.41 %), in retaining fruit firmness (19.1 N) and presenting lower incidence of rot (6.19 %). Likewise, in physical and chemical parameters: SS did not alter significantly during the whole period of 18 days of storage.

Towards Drylands Biorefineries: Valorisation of Forage Opuntia for the Production of Edible Coatings

“…At the beginning of the experiment, the uncoated and coated blackberries presented a mean SSC of 8.1 and 8.8, respectively. The initial SSC of the control fruits (8.1) was comparable to the values for uncoated blackberries reported by Oliveira et al [32], which were between 7.5 and 8.3. In our study, the SSC increased in the uncoated and coated blackberries throughout the storage period, following a pattern similar to that observed for the pH (Figure 4c).…”

“…This increase in the SSC is possibly related to the moisture loss observed during the storage period. In contrast, Oliveira et al [32] signalled an important decline in the SSC of uncoated blackberries after 12 days of storage at 10 °C. These authors The results of the luminosity (L) measurement throughout the storage period are shown in Figure 4e.…”

“…This increase in the SSC is possibly related to the moisture loss observed during the storage period. In contrast, Oliveira et al [32] signalled an important decline in the SSC of uncoated blackberries after 12 days of storage at 10 • C. These authors also detected a significant diminution in the SSC of blackberries coated with edible films based on chitosan, cassava starch, and kefir grains after 12 days of storage under refrigeration at 10 • C. Sustainability 2018, 10, x FOR PEER REVIEW 8 of 15 The effect of the edible coating on the SSC throughout the storage period is shown in Figure 4d. At the beginning of the experiment, the uncoated and coated blackberries presented a mean SSC of 8.1 and 8.8, respectively.…”

“…The differences in the reported weight losses are likely to arise from differences in the physicochemical environments, such as the temperature or humidity during storage. In fact, for two series of experiments carried out at 0 and 10 • C, Oliveira et al [32] determined weight losses of approximately 8% and 32%, respectively, for uncoated blackberries after a storage period of 12 days. The edible coatings prepared by these authors-made of chitosan, cassava starch, and kefir grains-proved to be effective in reducing the WL at both storage temperatures.…”

Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.)

“…Reduction of phenolic compounds content has been found in chitosan coated strawberries (Vargas et al 2006) and cassava starch coated blackberries (Oliveira et al 2012) but the mechanism proposed is the modification of the internal atmosphere of the fruit.…”