Exogenous proline treatment inhibiting enzymatic browning of fresh-cut potatoes during cold storage

Fruits and vegetables are an important part of a healthy and balanced diet. Fresh cut fruits consumption is increasing, however keeping the food quality when processed is a challenge for the food industry. When the food is processed, some enzymatic changes can occur, being that enzymatic browning is one of this important degradation suffered by fresh cut apples. One alternative to reduce the enzymatic browning is the use of edible coating with anti browning components as vegetal extracts rich in phenolic compounds. The aim of this paper was characterize Uvaia (Eugenia pyriformis Cambess) leaf extract, evaluate the effect of sodium alginate edible coating formulated with uvaia leaf extract against enzymatic browning in fresh cut apples (cv. Golden Delicious and Royal Gala) during 8 days of storage. Phenolic compounds as chlorogenic acid, caffeic acid and p-coumaric acid were identified in Uvaia methanolic leaf extract. Uvaia aqueous leaf extract presented ABTS IC50 of 0.77 ± 0.002 mg/mL, increasing 40.66% the edible coating antioxidant activity. Uvaia aqueous leaf extract controlled 80% of polyphenol oxidase activity from Golden Delicious apple and edible coating with extract reduced enzymatic browning. Sodium alginate edible coating with Uvaia aqueous leaf extract is an alternative to reduced enzymatic browning of fresh cut apple (cv. Golden Delicious).

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Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

Journal of Food Biochemistry ◽

10.1111/jfbc.12816 ◽

2019 ◽

Vol 43 (5) ◽

pp. e12816 ◽

Cited By ~ 3

Author(s):

Juan Kan ◽

Wangjin Xie ◽

Bing Wan ◽

Tong Bin Huo ◽

Xian Pei Lin ◽

...

Keyword(s):

Cold Storage ◽

Lilium Lancifolium ◽

Fresh Cut ◽

Induced Tolerance

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Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

Agronomy ◽

10.3390/agronomy10040515 ◽

2020 ◽

Vol 10 (4) ◽

pp. 515 ◽

Cited By ~ 5

Author(s):

Vittorio Farina ◽

Roberta Passafiume ◽

Ilenia Tinebra ◽

Eristanna Palazzolo ◽

Giuseppe Sortino

Keyword(s):

Cold Storage ◽

Hydroxypropyl Methylcellulose ◽

Aloe Vera ◽

Soluble Solids ◽

Post Harvest ◽

Organic Farm ◽

Aloe Vera Gel ◽

Fresh Cut ◽

Solids Content ◽

Apple Quality

Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut ‘Fuji’ apples, harvested in an organic farm, were treated, using a spraying technique, with three new edible coatings based on Aloe vera gel (AVG—40% v/w) and in combination with natural additives: lemon essential oil (LEO—1% v/w) and hydroxypropyl methylcellulose (HPMC—0.1% v/w) and compared with untreated sample (CTR), the physicochemical and sensory characteristics and the proximate compounds were evaluated. During cold storage, weight loss, soluble solids content, and color of uncoated slices were reduced, while softening, ripening, browning, and acidity were accelerated. In contrast, the AVG/HPMC treatment significantly delayed the above parameters related to post-harvest quality loss, while the AVG/LEO treatment delayed the browning processes, maintaining an excellent color during cold storage. Concerning proximate compounds, the treatments did not alter their concentration in the fruit tissues. Sensory analyses revealed no detrimental effect on taste, aroma, or flavor. Our data evidenced the positive effect of Aloe vera gel in combination with LEO and HPMC on fresh-cut apple quality as an innovative and sustainable technique to maintain fresh-cut apple quality.

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