Effects of fungal chitosan nanoparticles as eco-friendly edible coatings on the quality of postharvest table grapes

2018 ◽  
Vol 139 ◽  
pp. 56-66 ◽  
Author(s):  
Natália Ferrão Castelo Branco Melo ◽  
Bruna Lúcia de MendonçaSoares ◽  
Katharina Marques Diniz ◽  
Camila Ferreira Leal ◽  
Darllety Canto ◽  
...  
Keyword(s):  
Chitosan Nanoparticles ◽  
Edible Coatings ◽  
Table Grapes ◽  
Fungal Chitosan

scholarly journals Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticles coatings

2020 ◽  
Vol 9 (2) ◽  
pp. 373-393
Author(s):  
Natália Ferrão Castelo Branco Melo ◽  
Maria Manuela Estevez Pintado ◽  
José Alberto da Costa Medeiros ◽  
André Galembeck ◽  
Margarida Angélica da Silva Vasconcelos ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Phytopathogenic Fungi ◽  
Edible Coating ◽  
Soluble Solids ◽  
Moisture Loss ◽  
Anthocyanin Content ◽  
Edible Coatings ◽  
Fungal Chitosan ◽  
Antifungal Action

This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of+ 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L-1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.

Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava

2021 ◽  
Author(s):  
Glauce Vasconcelos da Silva Pereira ◽  
Gleice Vasconcelos da Silva Pereira ◽  
Luã Caldas de Oliveira ◽  
Dilson Nazareno Pereira Cardoso ◽  
Verônica Calado ◽  
...  
Keyword(s):  
Postharvest Quality ◽  
Edible Coatings ◽  
Rheological Characterization

Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

2016 ◽  
Vol 97 (3) ◽  
pp. 929-938 ◽  
Author(s):  
Marcos de Souza Gomes ◽  
Maria das Graças Cardoso ◽  
Ana Clara Garcia Guimarães ◽  
Adriana Cavaco Guerreiro ◽  
Custódia Maria Luís Gago ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coatings

Efficacy of fungicides with edible coatings on quality of Nagpur mandarin fruits

2021 ◽  
Vol 78 (3) ◽  
pp. 319-324
Author(s):  
Dinesh Kumar ◽  
M. S. Ladaniya ◽  
Manju Gurjar ◽  
Sachin Mendke ◽  
Sunil Kumar
Keyword(s):  
Edible Coatings

scholarly journals The effect of aerosol treatment with calcium-based preparation on quality of table grape cultivar during storage

2021 ◽  
Vol 232 ◽  
pp. 03023
Author(s):  
Sofia Cherviak ◽  
Svetlana Levchenko ◽  
Vladimir Boyko ◽  
Dmitriy Belash
Keyword(s):  
Weight Loss ◽  
Table Grape ◽  
Oxidative Enzymes ◽  
Organoleptic Properties ◽  
Table Grapes ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Term Storage

The main problems of grape storage are berry dehydration and rot. One of the solutions to reduce rot and preserve the quality of grapes during storage is the use of aerosol treatment with calcium content before storing. The aim of the study was to evaluate the effect of physiologically active substances based on calcium in various concentrations on the quality and organoleptic characteristics of table grape cvs. ‘Italia’ during long-term storage. The effectiveness of the studied systems of treatment was evaluated according to the content of sugars and titratable acids, the activity of the redox enzymes of polyphenol oxidase and peroxidase, weight loss of bunch and organoleptic properties. The greatest effectiveness established by using preparation of Master Green Ca, Brentax KCa, and Brentax Ca (in concentration 150g / 20l). Experimental treatments significantly decreased the weight loss of bunch (less than 4%), and preserved organoleptic properties of berry at a high level (8.2-8.9 points). Decrease in the activity of oxidative enzymes had a positive effect on the quality of table grapes and contributed to its better preservation. The data obtained make it possible to rationalize the system of long-term storage of grapes by using of aerosol treatment with calcium-based preparation.

scholarly journals Brassinosteroids improve quality of table grapes (Vitis vinifera L.) cv. flame seedless

2015 ◽  
Vol 26 (2) ◽  
pp. 368 ◽  
Author(s):  
W.A. Harindra Champa ◽  
M.I.S. Gill ◽  
B.V.C. Mahajan ◽  
N.K. Aror ◽  
Seema Bedi
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Improve Quality ◽  
Table Grapes
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