Effect of chitosan coating combined with thymol essential oil on physicochemical and qualitative properties of fresh fig (Ficus carica L.) fruit during cold storage

2019 ◽  
Vol 13 (2) ◽  
pp. 1147-1158 ◽  
Author(s):  
Mansoureh Saki ◽  
Babak ValizadehKaji ◽  
Ahmadreza Abbasifar ◽  
Iman Shahrjerdi
Keyword(s):  
Essential Oil ◽  
Cold Storage ◽  
Ficus Carica ◽  
Qualitative Properties ◽  
Chitosan Coating

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

scholarly journals Postharvest quality of essential oil treated roses

2017 ◽  
Vol 23 (2) ◽  
pp. 192 ◽  
Author(s):  
Guilherme Mariano Manfredini ◽  
Patrícia Duarte de Oliveira Paiva ◽  
Elka Fabiana Aparecida Almeida ◽  
Ângela Maria Pereira Do Nascimento ◽  
Thaís Silva Sales ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Cold Storage ◽  
Production Costs ◽  
Postharvest Quality ◽  
Vase Life ◽  
Pot Life ◽  
Low Toxicity ◽  
Flower Quality ◽  
Cold Chamber

The loss of commercial quality during storage and transportation of roses is one of the factors that reflect on production costs, leading producers to preventively apply harmful chemicals, mainly to hamper Botrytis cinerea development and reduce further losses. An alternative to increase flower longevity without contaminating the environment with harmful chemicals is the use of natural products, such as essential oils, which have fungistatic and insecticide properties, as well as low toxicity. The objective of this study was to evaluate the effect of essential oils on the vase life of Rosa cv. Avalanche: 12 treatments were tested, resulting from the combination of 5 types of essential oils plus the control in two cold storage periods (2 to 6 days) at 1 °C, 90-95% RH. The essential oils tested were eucalyptus, cinnamon, lemongrass and peppermint (1%), clove (0.1%), plus a control with distilled water. Application was made by spraying the flower buds. After storage at low temperatures, the flower stems were kept in a room (16 °C, 70% RH) during 10 days for evaluation. Flower stems stored for 2 days in a cold chamber showed better means for darkening, turgor and bent neck, as well as a lower weight loss by the stems. The application of lemongrass essential oil at 1% caused burns on the petals, compromising quality and pot life. The essential oils of peppermint and eucalyptus allowed flower quality maintenance until the 10th day of evaluation. It is possible to conclude that post-harvest spraying with peppermint or eucalyptus essential oil at 1%, combined with cold storage for 2 days, provided greater longevity and quality for cv. Avalanche roses.

scholarly journals Assessment of the Potential of 1-Methylcyclopropene Treatments to Maintain Fruit Quality of the Common Fig (Ficus carica L. cv. ‘Bursa Siyahi’) during Refrigerated Storage

2014 ◽  
Vol 42 (2) ◽  
pp. 516-522 ◽  
Author(s):  
Okan OZKAYA ◽  
Songül ÇÖMLEKÇIOGLU ◽  
Hatice DEMIRCIOGLU
Keyword(s):  
Respiration Rate ◽  
Cold Storage ◽  
Ficus Carica ◽  
Soluble Solids ◽  
First Year ◽  
Limited Effect ◽  
Growing Seasons ◽  
The Common ◽  
Second Year

The fig fruit is a unique, climacteric, highly perishable subject to rapid physiological breakdown. Application of 1-methylcyclopropene (1-MCP) was tested to delay ripening of black fig (Ficus carica L. cv. ‘Bursa Siyahi’) during storage overtwo growing seasons. Fruits were pre-cooled to 1 °C for 6 hours and afterwards treated with 500 or 1000 nl l-1 of 1-MCP for24 hours. Treated fruits were stored for 10 days at 1 °C, 90-95% RH and then evaluated. 1-MCP treatments showed thatethylene production, respiration rate, weight loss and concentrations of glucose, fructose and total soluble solids (TSS) were negatively correlated to the 1-MCP doses during cold storage (with the exception of TSS in the first year of experiment and respiration rate in the second year of the experiment). In contrast, pulp firmness and colour (ho) during cold storage werepositively correlated to the 1-MCP applied doses. Results of this study showed that although 1-methylcyclopropene applications slowed down fruit softening during the 10 days of storage, 1-methylcyclopropene appeared to have a relatively limited effect on slowing ripening of ‘Bursa Siyahi’ figs.

scholarly journals Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

2020 ◽  
Vol 8 (2) ◽  
pp. 973-981 ◽  
Author(s):  
Xiaohuang Cao ◽  
Md. Nahidul Islam ◽  
Bimal Chitrakar ◽  
Zhenhua Duan ◽  
Wanxiu Xu ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Cold Storage ◽  
Sensory Properties ◽  
Chitosan Coating

Preservation of different fig cultivars (Ficus carica L.) under modified atmosphere packaging during cold storage

2015 ◽  
Vol 96 (6) ◽  
pp. 2103-2115 ◽  
Author(s):  
María del Carmen Villalobos ◽  
Manuel Joaquín Serradilla ◽  
Alberto Martín ◽  
Margarita López Corrales ◽  
Cristina Pereira ◽  
...  
Keyword(s):  
Cold Storage ◽  
Modified Atmosphere Packaging ◽  
Ficus Carica ◽  
Modified Atmosphere

scholarly journals A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit

2016 ◽  
Vol 7 ◽  
Author(s):  
Tainá A. Barreto ◽  
Sonalle C. A. Andrade ◽  
Janeeyre F. Maciel ◽  
Narciza M. O. Arcanjo ◽  
Marta S. Madruga ◽  
...  
Keyword(s):  
Essential Oil ◽  
Tomato Fruit ◽  
Cherry Tomato ◽  
Origanum Vulgare ◽  
Chitosan Coating

scholarly journals Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 451-456 ◽  
Author(s):  
F. Wenjiao ◽  
Z. Yongkui ◽  
D. Pan ◽  
Y. Yuwen
Keyword(s):  
Shelf Life ◽  
Water Loss ◽  
Silver Carp ◽  
Control Sample ◽  
Life Extension ◽  
Qualitative Properties ◽  
Chitosan Coating ◽  
Chilled Storage ◽  
Physicochemical Changes ◽  
Bamboo Leaves

The effect of chitosan coating containing antioxidant of bamboo leaves (AOB) on the shelf life extension of silver carp (Hypophthalmicthys molitrix) was evaluated at refrigerated temperature (4 &plusmn; 1&deg;C). Microbiological changes (total viable count &ndash; TVC), physicochemical changes (water loss, pH, total volatile nitrogen &ndash; TVB-N, trimethylamine &ndash; TMA-N, and 2-thiobarbituric acid &ndash; TBA), and sensory changes were determined during chilled storage. The results indicated that the coating treatments could effectively retard the water loss, inhibit the growth of total viable counts, reduce chemical spoilage, which reflected itself in TVB-N, pH, TMA-N, and TBA, and increase the overall sensory quality of silver carp in comparison with the control sample. The study suggests that chitosan coating containing AOB can be a promising candidate for extending the shelf life of silver carp during chilled storage.

Sign in / Sign up

Export Citation Format

Share Document