The novel edible coating based on chitosan and gum ghatti to improve the quality and safety of ‘Rishbaba’ table grape during cold storage

Eshghi, Sara; Karimi, Rouhollah; Shiri, Ali; Karami, Mostafa; Moradi, Mohammad

doi:10.1007/s11694-021-00944-4

Cited by 21 publications

(12 citation statements)

References 29 publications

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“…The different CH and GG coating treatments were named CK (GG 0% + CH 0%; control-distilled water); GG (GG 1.0% + CH 0%); CH (CH 1.0% + GG 0%); CH + GG (GG 1.0% + CH 1.0%). Based on the results of a previous study by above-mentioned researchers, coating with a concentration of 1.0% CH and 1.0% GG was more efficient on biophysical and safety properties of grape postharvest storage, so we used this concentration [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

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Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

et al. 2022

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In this study, the effect of postharvest coating of chitosan (CH) 1.0%, gum ghatti (GG) 1.0% and combine of each other, on nutritional properties, phenolic compounds and antioxidant capacity of ‘Rishbaba’ grape ( Vitis vinifera L.) was evaluated during 60 days of cold storage. Coating with 1.0% CH solely or in combined with 1.0% GG caused a considerable retain in grape berries phenolic acids compared to uncounted samples after the 60th day. Moreover, flavanols and flavan-3-ols content were found to be highest in fruits treated with CH and GG complex. At the end of storage, the highest concentrations of delphinidin, cyanidin, pelargonidin and malvidin were found in grapes coated with CH in combined with GG. The highest antioxidant capacity and the lowest polyphenol oxidase activity were related to samples treated with CH and GG complex. Also, the combination effects of CH and GG at 1.0% were the most efficient for soluble sugars and polyamines accumulation. The CH + GG complex had the best result on prohibiting grape fungal decay. The results showed a research increase of this complex that these are a strong potential strategy to produce coatings for improving the postharvest quality of fruits and could be considered as a good solution to preserve many components of them.

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Section: Methodsmentioning

confidence: 99%

“…Gum ghatti solutions were prepared at 1.0% w/v in distilled water and shook at 55 °C for 30 min. Afterward, CH and GG solutions were mixed with each other to prepare planed combination treatments after stirring for 30 min [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

et al. 2022

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“…Table grape (Vitis vinifera L.) is an attractive and highly consumed fruit because of its freshness and nutritional value (Eshghi et al 2021). However, freshly harvested table grapes are susceptible to quality degradation and short shelf life due to rapid physiological changes and decay during storage at ambient temperature.…”

Section: Introductionmentioning

confidence: 99%

Prediction of texture on two cultivars’ table grapes based on weight loss during ambient storage

Cheng

Bai

Oyom

et al. 2023

Preprint

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Texture is an important indicator to evaluate the quality of table grapes. However, there is no convenient and fast method to estimate the texture on grapes. Hence, this study evaluated the texture of two table grapes (cvs. Red Globe and Wink) through weight loss-dependent modeling under ambient storage. The weight loss and textural properties of the Polynomial, Boltzmann, and ExpDec2 models were found to better fit the obtained data. The equations were proved to be more efficient in describing the change in weight loss and texture of 'Red Globe' and 'Wink', with the best equations fitted to the weight loss and textural parameters having an average mean standard error of 3.78%. The feasibility of the established models was evaluated, and parametric confidence intervals of the equations were proposed to fit the different varieties of grapes. According to our findings, the textural quality of table grapes can be predicted by weight loss. The results may offer a critically convenient and fast method to estimate the texture on grapes for industry.

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“…So far, the most commonly used methods are physical treatments and natural or artificial compounds treatments, so as to reduce the decline in quality of postharvest grapes [1,2]. One of the most widely used methods in the world is fumigation with SO 2 release pads or sulfur dioxide (SO 2 ) [3][4][5]. However, SO 2 also causes adverse changes in the taste, aroma, and color of grape berries [5] and environmental problems, and adversely affects human health.…”

Section: Introductionmentioning

confidence: 99%

Pre-Harvest Application of Multi-Walled Carbon Nanotubes Improves the Antioxidant Capacity of ‘Flame Seedless’ Grapes during Storage

Sha

Zhu

et al. 2022

Sustainability

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As a widely distributed fruit, grapes are susceptible to oxidative damage during storage and transportation, resulting in declining quality and commodity value. This study aimed to investigate the effects of preharvest application of different concentrations of multi-walled carbon nanotubes (MWCNTs) on the postharvest quality of ‘Flame Seedless’ grapes. The results showed that low-concentration (25 and 50 mg L−1) MWCNTs treatments maintained the comprehensive quality index, firmness, soluble sugar, titratable acid, pH value, and ascorbic acid (AsA) content of grapes. MWCNTs at 25 and 50 mg L−1 increased the activities of peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), and ascorbic acid (APX). Furthermore, MWCNTs reduced the malondialdehyde (MDA) content and decreased the accumulation of excessive reactive oxygen species (ROS) in grape peel and pulp tissues. In addition, transmission electron microscopy (TEM) images demonstrated that MWCNTs were absorbed by parenchymal cells in the grape peel and pulp through the epidermal cell layer. MWCNTs with a specific concentration can be used as a new inducer for the biosynthesis of antioxidants to reduce oxidative damage in grapes during storage.

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The novel edible coating based on chitosan and gum ghatti to improve the quality and safety of ‘Rishbaba’ table grape during cold storage

Cited by 21 publications

References 29 publications

Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

Prediction of texture on two cultivars’ table grapes based on weight loss during ambient storage

Pre-Harvest Application of Multi-Walled Carbon Nanotubes Improves the Antioxidant Capacity of ‘Flame Seedless’ Grapes during Storage

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