Shellac, gelatin and Persian gum as alternative coating for orange fruit

Khorram, Fereshteh; Ramezanian, Asghar; Hosseini, Seyed Mohammad Hashem

doi:10.1016/j.scienta.2017.06.045

Cited by 105 publications

(60 citation statements)

References 29 publications

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“…Furthermore, the releasing of soluble constituents owing to the solubilization of pectin, cellulose, and hemicellulose from cell walls under the influence of glucosidase and galactosidase present in fruit segments could have a clear impact on TSS . These findings are in agreement with results of coating of oranges with chitosan containing essential oils and with Sh, gelatin, and Persian gum …”

Section: Resultssupporting

confidence: 87%

“…Organic acids including citric and malic acids are the main substrates of respiration; thus, reduction of acidity happens in respiring fruit . The decrease in TA during storage has been previously observed on coated citric fruits . The preservation of TA in coated fruit compared with the control sample indicated that the polysaccharide based coatings retarded ripening by creating a semi‐permeable barrier around the fruit …”

Section: Resultssupporting

confidence: 56%

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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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Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 56%

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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“…Images of the samples were made using a SEM (TESCAN vega3, Brno, Czech Republic). Digital SEM micrographs were taken at 500× magnification …”

Section: Methodsmentioning

confidence: 99%

Postharvest treatments with γ‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

et al. 2019

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BACKGROUND Blood orange is sensitive to chilling injury (CI) depending on cultivar and storage temperature. Postharvest treatments with γ‐aminobutyric acid (GABA), methyl jasmonate (MeJA), or methyl salicylate (MeSA) are known to alleviate CI. γ‐Aminobutyric acid aqueous solution, applied at 20 and 40 mM, was vacuum‐infiltrated at 30 kPa for 8 min at 20 °C. Methyl jasmonate or MeSA vapor treatments were applied separately at 50 and 100 μM by putting the fruit in 20 L plastic containers for 18 h at 20 °C. There have been no reports about postharvest treatments of GABA, MeJA, or MeSA on enhancing the tolerance of ‘Moro’ blood orange to chilling during long‐term cold storage at 3 °C for 150 days, which was the subject of this study. RESULTS All treatments significantly alleviated CI symptoms of blood orange manifested by lower electrolyte leakage (EL), malondialdehyde (MDA), hydrogen peroxide (H2O2) concentrations, and higher proline content in flavedo during storage. The largest effects were obtained with 100, 50 μM, and 40 mM for MeSA, MeJA, and GABA, respectively, which enhanced the activity of the antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD), and phenylalanine ammonia‐lyase (PAL). On the other hand, these treatments suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. CONCLUSION The mechanisms involved in enhancing the tolerance of ‘Moro’ blood orange to chilling could involve scavenging H2O2 by increasing the activity of antioxidant enzymes, higher PAL/PPO activity ratio, and osmoregulation by increasing proline content. These changes led to the maintenance of the epidermis structure. This was confirmed by scanning electron microscopy (SEM) micrographs. © 2019 Society of Chemical Industry

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“…The effect of the coatings on the firmness retention of fruits has a direct relation with its ability to control the loss of fresh weight (Khorram et al, 2017), or to inhibit respiratory metabolism related to the expression of enzyme activities, mainly pectinmetylesterase and polygalacturonase. These enzymes are responsible for the depolymerization of the chain of pectic substances in the cell wall, and protopectin degradation of the middle lamella and the primary cell wall (Dave et al, 2017).…”

Section: Fresh Weight Loss Firmness and Chlorophyllmentioning

confidence: 99%

Physiology and quality of 'Tahiti' acid lime coated with nanocellulose-based nanocomposites

et al. 2018

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The aim of this study was to evaluate the physiological response and quality of the 'Tahiti' acid lime coated with carboxymethylcellulose (N-CMC), pectin (N-PEC) and starch (N-ST) nanocomposites based on cellulose nanocrystals (NC). Respiratory rate, ethylene production, loss of fresh weight, total chlorophyll and fruit firmness were evaluated during 9 days of storage. At the end of storage, only fruits coated with N-CMC and N-PEC exhibited significantly lower ethylene yield (0.92 and 0.98 μg C 2 H 4 kg -1 h -1 , respectively) than fruits coated with CMC and PEC (1.6 and 2.02 μg C 2 H 4 kg -1 h -1 , respectively). Dn the 3rd day of storage, fruits coated with N-PEC showed a respiratory rate (12.01 mg CD 2 kg -1 h -1 ) similar to the fruits of the control (13.52 mg CD 2 kg -1 h -1 ), but it was significantly lower than the fruits coated with PEC (14.93 mg CD 2 kg -1 h -1 ). Dnly fruits coated with N-PEC showed significantly lower fresh weight losses than the control fruits. Fruits coated with N-PEC had chlorophyll retention levels (18.95 mg g -1 ) higher than fruits with PEC (13.25 mg g -1 ). This work showed that the N-PEC nanocomposite, based on NC, was the coating that showed greater potential for preserving quality of the 'Tahiti' acid lime.Practical Application: The addition of nanocellulose in the pectin film forms a coating with better barrier properties for fruit preservation.

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Shellac, gelatin and Persian gum as alternative coating for orange fruit

Cited by 105 publications

References 29 publications

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

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

Postharvest treatments with γ‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

Physiology and quality of 'Tahiti' acid lime coated with nanocellulose-based nanocomposites

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