Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples

Rojas‐Graü, María Alejandra; Tapia, María Soledad; Martı́n-Belloso, Olga

doi:10.1016/j.lwt.2007.01.009

Cited by 261 publications

(189 citation statements)

References 29 publications

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“…Several works with other apple cultivars have demonstrated that CA is effective to significantly delay the loss of firmness during storage (Erkan et al, 2004;Jinhe et al, 2005;Lévesque et al, 2006). A higher loss of firmness in CS may be related with its higher rate of weight loss compared to CA, as 444 M. Guerra et al / Span J Agric Res (2010) 8(2), 440-447 firmness deterioration is frequently associated with water content loss (Rojas-Graü et al, 2008). Significant differences were also found between treated and untreated fruit from 60 days until the end of storage, treated fruit having a higher value of firmness.…”

Section: Resultsmentioning

confidence: 97%

Storage behaviour of ‘Reinette du Canada’ apple cultivars

Guerra¹,

Valenciano²,

Marcelo³

et al. 2010

Span. j. agric. res.

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Apple (Malus domestica Borkh) cultivars 'Reinette du Canada' (RC) and 'Reinette Grise du Canada' (RG) have been declared throughout the European Community as protected designation of origin (PDO) 'Manzana Reineta del Bierzo'. The aim of this research was to find out the influence of storage technique on quality of PDO apple cultivars 'RC' and 'RG', and to evaluate the absence of traditional post-harvest treatments in these high quality cultivars in order to reduce pesticide residues in fruit. Apples were kept in standard cold storage or in controlled atmosphere (CA). At harvest time and during storage, fruit from each treatment and storage technique was analysed to determine quality parameters as well as disorder incidence. CA storage has been useful to delay the maturity process of PDO apple cultivars 'RC' and 'RG' and to reduce the incidence of storage disorders. Apple cultivars had different behaviour so 'RG' cultivar showed lower weight loss (5.1%), shrivelling (6.4%) and bitter-pit (11%) than 'RC' cultivar (8.3%, 60.8% and 34%, respectively) at the end of storage. The response of both cultivars to the treatment was quite different, so 'RG' adapted better than 'RC' to the absence of postharvest treatments. Untreated 'RG' showed more brightness, total soluble solids (TSS) and TSS:titratable acidity values than treated 'RG', factors that could improve consumer acceptance. Effectiveness of postharvest treatment in terms of bitter-pit was lower in 'RG' than in 'RC'. These results indicate that 'RG' would adapt better to storage without the use of chemical postharvest treatments.Additional key words: cold storage, controlled atmosphere, Malus domestica, postharvest treatment, storability. ResumenComportamiento en conservación de cultivares de manzana 'Reineta del Canadá'Los cultivares de manzana (Malus domestica Borkh) 'Reineta del Canadá' (RC) y 'Reineta Gris del Canadá' (RG) han sido declarados en la Unión Europea como Denominación de Origen Protegida (DOP) 'Manzana Reineta del Bierzo'. El objetivo de este trabajo fue averiguar la influencia de la técnica de conservación en la calidad de los cultivares de la DOP 'Manzana Reineta del Bierzo', 'RC' y 'RG', así como evaluar la ausencia de los tradicionales tratamientos postcosecha en estos cultivares de alta calidad con objeto de reducir los residuos finales en el fruto. Las manzanas fueron almacenadas en frío normal o en atmósfera controlada. En recolección y durante la conservación frigorífica se determinaron los parámetros de calidad y la incidencia de enfermedades. La técnica de atmósfera controlada fue útil para retrasar la maduración de los cultivares DOP 'Manzana Reineta del Bierzo' 'RC' and 'RG' y para reducir la incidencia de alteraciones durante conservación. Los cultivares tuvieron diferente comportamiento, de manera que 'RG' mostró menor pérdida de peso (5,1%), arrugamiento (6,4%) y bitter-pit (11%) que 'RC' (8,3%, 60,8% y 34%, respectivamente) al final de la conservación. La respuesta de los cultivares ante el tratamiento fue diferente, pues '...

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Section: Resultsmentioning

confidence: 97%

Storage behaviour of ‘Reinette du Canada’ apple cultivars

Guerra¹,

Valenciano²,

Marcelo³

et al. 2010

Span. j. agric. res.

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“…Rojas-Grau, Tapia & Martínbelloso (2008) evaluated the strength of samples of minimally processed apples, coated with alginate and gellan. According to the results, calcium chloride promoted a link between polymer chains, thereby reducing the loss of firmness.…”

Section: Firmessmentioning

confidence: 99%

Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings

Pizato¹,

Cortez‐Vega²,

Costa³

et al. 2013

JFR

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Minimally processed fruits offer a convenient and practical product to the consumer, with quality and freshness similar to the in natura product. The aim of this study was to apply coatings of croaker protein isolate (Micropogonias furnieri) with organoclay (montmorillonite) on minimally processed apples during 12 days of storage at 5 ± 1 °C. The apples were washed, peeled and cut into cubes. Coatings were then applied where T1 (control sample), T2 (croaker protein isolate coating) and T3 (croaker protein isolate coating and montmorillonite (MMT). The pieces were allowed to drain into sieves and these were stored in polyethylene terephthalete (PET) packaging for a period of 12 days at 5 ± 1 °C. Analyses of weight loss, firmness, color (Lightness (L*), Chroma a* and b*), pH, and microbiological analyses (psychrotrophic, yeasts and molds, Salmonella and Escherichia coli) were carried out. The analyses were carried out in triplicate and evaluated at the times of 1, 3, 5, 7, 9 and 12 days of storage. The use of croaker protein isolate coating and MMT proved promising in keeping weight loss, microbiological counts, enzymatic browning and firmness loss at minimum in minimally processed apples.

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“…Rojas-Graü et al (2008) have stated that incorporation of a good plasticizer like glycerol is a prerequisite for polysaccharide and protein-based edible films to enhance their flexibility and processability; the addition increases free volume or molecular mobility of polymers and thereby reduces the internal hydrogen bonding between polymer chains, which is accompanied by enhanced intermolecular spacing. The addition of glycerol into the fish gelatin films used in our study might be one of the major contributing factors to improved TS and EB.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents

Bhat

Karim

2012

J Food Sci Technol

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Developing novel fish gelatin films with better mechanical properties than mammalian gelatin is a challenging but promising endeavor. Studies were undertaken to produce fish gelatin films by combining treatments with different sugars (ribose and lactose) followed 'by' 'and' ultraviolet (UV) radiation, as possible cross-linking agents. Increase in tensile strength and percent elongation at break was recorded, which was more significant in films without sugars that were exposed to UV radiation. Films with added ribose showed decreased solubility after UV treatment and exhibited higher swelling percentage than films with added lactose, which readily dissolved in water. FTIR spectra of all the films showed identical patterns, which indicated no major changes to have occurred in the functional groups as a result of interaction between gelatin, sugars and UV irradiation. The results of this study could be explored for commercial use, depending on industrial needs for either production of edible films or for food packaging purposes.

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Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples

Cited by 261 publications

References 29 publications

Storage behaviour of ‘Reinette du Canada’ apple cultivars

Storage behaviour of ‘Reinette du Canada’ apple cultivars

Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings

Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents

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