Studies on Chitosan and Aloe vera Gel Coatings on Biochemical Parameters and Microbial Population of Bell Pepper (Capsicum annuum L.) Under Ambient Condition

Manoj, H.G.; Sreenivas, K. N.; Shankarappa, T. H.; Krishna, H. C.

doi:10.20546/ijcmas.2016.501.039

Cited by 8 publications

(8 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the study, the chitosan coating probably influenced the activity of enzymes present in the cell wall of the fruit acting as a firmness tissue preserver or reducer (Cheng et al., 2008; Heng & Melton, 2002). Compared to the results obtained, a similar behavior has been observed for chitosan coated and uncoated green (Manoj, Praneeth, Poornachandra, Reddy, & Sreenivas, 2016) and red (González‐Saucedo et al., 2019) bell peppers after 9‐ and 21‐days storage periods, respectively.…”

Section: Resultssupporting

confidence: 82%

“…CO 2 is the result of respiration reactions and deterioration (Xing et al., 2016) and therefore, the increase in CO 2 production can be associated with fruit damage. Also, an increase in the respiration rate and the acceleration of metabolic activity cause weight loss due to water evaporation through the peel, followed by the process of senescence (Manoj et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Correa‐Pacheco

Corona-Rangel

Bautista‐Baños

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

Pectobacterium carotovorum is a phytopathogenic bacteria that causes significant economic loses in food crops, such as bell pepper, which is of special significance in the value of production and trade in Mexico. Therefore, a solution for fruit conservation must be sought. Due to environmental concerns, it is necessary the use of environmentally‐friendly active packaging. In this article, chitosan and chitosan‐thyme essential oil nanocoatings were used for the preservation of green bell pepper. Different formulations based on chitosan nanoparticles (CSNPs) and chitosan‐thyme essential oil nanoparticles (15, 30, and 45%) were prepared. For uncoated and coated bell peppers, the quality and physiological variables of inoculated and uninoculated fruit with P. carotovorum during 12‐day storage period were assessed. According to the results, the weight loss of the fruit remained almost constant over the storage days for the different formulations. A decrease in fruit firmness and an increase in the respiration rate and ascorbic acid content until day 8 with a decrease at the end of the storage period were observed. Of all the evaluated nanocoatings, the fruit treated with the formulation containing 15% CSNPs showed the lowest colony‐forming units and disease incidence. Also, the coated bell peppers with this formulation had lower CO2 production compared to the remaining treatments, and the weight loss and firmness were maintained. Therefore, the use of CSNP coatings could represent a good alternative for the protection of bell pepper against the pathogenic bacteria P. carotovorum.Practical ApplicationThe results of the application of nanocoatings based on chitosan and chitosan‐thyme essential oil as an antibacterial agent against P. carotovorum on green bell pepper during 12‐day storage period suggest that nanoparticle‐based coatings can be a natural option for the preservation of fruit quality during ripening.

show abstract

Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Correa‐Pacheco

Corona-Rangel

Bautista‐Baños

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The maximum scores were received by chitosan @ 1.5 per cent (T4) at the last day of storage in all the parameters like colour, aroma, taste, texture and overall acceptability, for the fruits stored at ambient condition. This is might be due to that chitosan improved the sensory quality, protection of flavor, visual appearances, and inhibition spoilage (Manoj et al, 2016).…”

Section: Resultsmentioning

confidence: 97%

“…The fruits coated with chitosan @ 1.5per cent (T4) maintained maximum ascorbic acid content of 38.02 and 35.32 mg 100g -1 , on 1 st and 3 rd days of storage respectively, followed by was fruits coated with chitosan @ 1 per cents (T3). Ascorbic acid content of fruits had decreased during storage due to oxidizing enzymes like ascorbic acid oxidase, peroxidase, catalase and polyphenol oxidase (Singh et al, 2005;Manoj et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…These can also be safely eaten as part of the product and do not add unfavorable properties to the food stuff such as chitosan, calcium chloride, etc. Chitosan, a modified, natural carbohydrate polymer has attracted attention as a potential food preservative due to its antimicrobial activity against a wide range of food borne filamentous fungi, yeast, and bacteria (Sagoo et al, 2002;Manoj et al, 2016). Similarly, postharvest dips in concentrated solutions of CaCl 2 have been used to improve firmness in blue berries and it could result in more efficient calcium translocation to the fruit tissues than foliar applications.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chitosan and CaCl2 Coatings on Physicochemical and Shelf Life of Strawberry Fruits (Fragaria x ananassa Duch.)

Rahimi¹,

Shankarappa²,

Krishna³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

Characterization of Aloe vera-chitosan composite films and their use for reducing the disease caused by fungi in papaya Maradol

et al. 2018

View full text Add to dashboard Cite

Composite films with Aloe vera (A), chitosan (Ch) and essential oils (EOs) were formulated. Six of the twelve combinations tested formed films: A70Ch30, A70Ch30-15, A60Ch40, A60Ch40-15, A50Ch50, and A50Ch50-15. The A60Ch40-15 film showed the best physicochemical characteristics as well as the greatest in vitro antifungal activity. Although the A90Ch10 and A80Ch20-15 mixtures did not form films, their solutions showed high antifungal activity in vitro. Based on multivariate analysis of the data, A60Ch40-15, A90Ch10 and A80Ch20-15 films were selected as coating treatments for papaya during storage at 30 ± 2 °C and 80% RH. Uncoated fruits (control 1) and treated with synthetic fungicide (control 2) were used as control. Coated fruits showed lower respiration rate, greater firmness and fewer changes in external coloration compared to control. Furthermore, these coatings reduced the incidence and severity of fungal disease by 40-50% compared to control 2. Aloe vera-chitosan films (A90Ch10 and A60Ch40-15), enriched with the EOs of cinnamon (10 mL L -1 ) and thyme (10 mL L -1 ), improved quality of the fruit (higher firmness, lower CO 2 content, less internal color change) with 50% less disease incidence during storage at room temperature.

show abstract

Studies on Chitosan and Aloe vera Gel Coatings on Biochemical Parameters and Microbial Population of Bell Pepper (Capsicum annuum L.) Under Ambient Condition

Cited by 8 publications

References 4 publications

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Application of natural‐based nanocoatings for extending the shelf life of green bell pepper fruit

Chitosan and CaCl2 Coatings on Physicochemical and Shelf Life of Strawberry Fruits (Fragaria x ananassa Duch.)

Characterization of Aloe vera-chitosan composite films and their use for reducing the disease caused by fungi in papaya Maradol

Contact Info

Product

Resources

About