Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (<i>Mangifera indica</i> L.)

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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Preservation of minimally processed 'aurora-1' peaches using additives

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011000400023 ◽

2011 ◽

Vol 33 (4) ◽

pp. 1229-1239 ◽

Cited By ~ 3

Author(s):

Ramilo Nogueira Martins ◽

Ben-Hur Mattiuz ◽

Leandra Oliveira Santos ◽

Cristiane Maria Ascari Morgado ◽

Claudia Fabrino Machado Mattiuz

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Enzymatic Browning ◽

Soluble Carbohydrates ◽

Minimally Processed ◽

Minimal Processing ◽

Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

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Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Bragantia ◽

10.1590/s0006-87052012000300019 ◽

2012 ◽

Vol 71 (3) ◽

pp. 447-453 ◽

Cited By ~ 10

Author(s):

Lucimara Rogéria Antoniolli ◽

Benedito Carlos Benedetti ◽

Men de Sá Moreira de Souza Filho ◽

Deborah dos Santos Garruti ◽

Maria de Fátima Borges

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Respiratory Activity ◽

Low Ph ◽

The Other ◽

Water Control ◽

Minimally Processed ◽

Ph Values ◽

Physical Chemical ◽

Polyethylene Terephtalate

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.

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Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce

Horticulturae ◽

10.3390/horticulturae5040066 ◽

2019 ◽

Vol 5 (4) ◽

pp. 66 ◽

Cited By ~ 1

Author(s):

Claudia Miceli ◽

Alessandra Moncada ◽

Filippo Vetrano ◽

Fabio D’Anna ◽

Alessandro Miceli

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Leafy Vegetables ◽

Nitrate Content ◽

Leaf Color ◽

Minimally Processed ◽

Minimal Processing ◽

Borago Officinalis ◽

Fresh Cut

Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn–winter season and immediately minimally processed after harvest. Fresh-cut borage leaves packed in sealed bags were stored at 2 or 6 °C for 21 d. Weight loss, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, nitrates, leaf color characteristics and overall quality were determined through the storage period. Borage plants were deemed suitable for minimal processing. Storage temperature significantly influenced the rate of quality loss. Borage leaves had an initial nitrate content of 329.3 mg kg−1 FW that was not affected by temperature or storage. TSS and TA were higher in leaves stored at 6 °C. TSS, TA and ascorbic acid content increased during storage. Minimally processed borage leaves stored at 2 °C had lower weight loss and leaf color modifications during storage and a longer shelf life than those stored at 6 °C, so were still marketable after 21 d of storage.

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Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films

Scientific Reports ◽

10.1038/s41598-020-80056-z ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Yang Li ◽

Sami Rokayya ◽

Fuguo Jia ◽

Xin Nie ◽

Jingwen Xu ◽

...

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Microbiological Analysis ◽

Nano Coating ◽

Nano Material ◽

Yeasts And Molds

AbstractChitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO2) and titanium (B/CH/Nano-TiO2) dioxides were developed and applied to detect potential changes on fresh blueberry fruits in commercial storage temperature. Physical, mechanical parameters (weight loss, decay rate, colour index and firmness), phytochemical contents (ascorbic acid, acidity, soluble solids concentration, titratable acidity, and repining index), phenolic enzymes (peroxidase and polyphenoloxidase), pigments (anthocyanin) and microbiological analysis (mesophilic aerobic, yeasts and molds populations) were detected every other day until the end of the experiment. Nano-coating based on (Nano-TiO2) established the most suitable values for weight loss (2.22%), titratable acidity (0.45% citric acid), and repining index. (B/CH/Nano-TiO2) reported a gradual increase in polyphenoloxidase and peroxidase enzyme activities (659.45 U/min g) and (20.39 U/min g), respectively. While, (B/CH/Nano-SiO2) established the slightest change in acidity (2.61), anthocyanin (105.19 cyanidin-3-O-glucoside mg/100 g FW) and minimized the growth of mesophilic aerobic, yeasts, and molds populations (3.73–3.98 log CFU/g), respectively. (B/CH) films maintained lightness (6.80% loss) and recorded the highest ascorbic acid content (7.34 g/100 g FW). Therefore, chitosan nano-material films can maintain nutrients and control the microbial growth for extending the shelf life of fresh blueberry fruits.

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PRELIMINARY STUDY ON POTENTIAL EDIBLE COATINGS DERIVED FROM CARBOXYL METHYLCELLULOSE AND FUNGI CULTURED METABOLITES ON THE SHELF-LIFE EXTENSION OF SWEET-ORANGE (CITRUS SINENSIS)

Journal of Experimental Biology and Agricultural Sciences ◽

10.18006/2021.9(5).663.671 ◽

2021 ◽

Vol 9 (5) ◽

pp. 663-671

Author(s):

Iyabo O Omomowo ◽

◽

Afeez A Adedayo ◽

Olawale I Omomowo ◽

Olusola N Majolagbe ◽

...

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Sweet Orange ◽

Trichoderma Viride ◽

Soluble Solids ◽

Life Extension ◽

Edible Coatings ◽

Total Soluble Solids ◽

Carboxyl Methylcellulose

This study focused on assessing the potential of formulated edible coatings derived from a metabolite of Trichoderma viride and Penicillium chrysogenum, combined with carboxyl methylcellulose (CMC) on the postharvest storage quality of orange fruits. The cultured metabolite of fungal bioagents combined with CMC, as well as glycerol (plasticizer), inadequate solution ratio based on wettability, was evaluated for microbiological quality and shelf-life extension of sweet orange. Thereafter, ascorbic acid, total soluble solids, pH, percentage weight loss, among other parameters were assessed for 7 weeks. The results of the study revealed that the pH of CMC + Trichoderma viride and CMC + P. chrysogenum coatings had 3.8 ± 0.02 and 3.17 ± 0.06 respectively, while it was reported 2.90 ± 0.04 for uncoated treatment. Also, the ascorbic acid and total soluble solids of the edible coated oranges were higher than the control. In addition, the percentage of weight loss was higher in the uncoated control compared to the potential edible coated oranges. Further, the microbial load count of the potential edible-coated oranges was less compared to the un-coated oranges. In conclusion, this formulated potential edible coating could be further improved upon and optimized for use in prolonging the storage of sweet oranges.

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Shelf Life of Minimally Processed Watermelon

HortScience ◽

10.21273/hortsci.33.4.605b ◽

1998 ◽

Vol 33 (4) ◽

pp. 605b-605

Author(s):

P. Perkins-Veazie ◽

J.K. Collins ◽

E. Baldwin

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

The United States ◽

Distilled Water ◽

Plastic Film ◽

Separate Study ◽

Minimally Processed ◽

Different Temperatures ◽

Water Ph

In the United States, as much as 10% of the watermelon sold is as a minimally processed product. These products are prepared at the retail level as cubed flesh in plastic food containers or as halved slices wrapped in plastic film. The shelf life of these products at different temperatures is not known. In this study, `Allsweet' and `Jubilee' ripe watermelons were washed, wiped with a 5% bleach solution, and cut into transverse slices using surface-sterilized knives. Halves of these slices were sprayed with distilled water (pH 7.0) or with Natureseal plus 5% ascorbic acid (pH 4.5), wrapped with plastic film (0.05-mm thickness), and stored at 2 and 5 °C for 4 to 6 days. Weight loss of wrapped slices was 0.1 % at 2 and 5 °C after 4 days of storage and 0.5% of slices sprayed with Natureseal. Watermelon flesh became slimy after 3 and 5 days of storage at 5 and 2 °C, respectively, especially in slices treated with Natureseal. Fruit rinds developed brown stains and became very soft. In a separate study, watermelon slices (flesh and rind) placed in jars at 10 °C lost the characteristic watermelon odor after 2 days and a more pumpkin-like odor developed. Respiration after 1 day at 10 °C was 6 to 8 mL CO2/kg-h and increased after 5 days of storage to 13 and 25 mL CO2/kg-h for `Allsweet' and `Jubilee', respectively. Ethylene production was 0.04 to 0.06 μL/kg-h after 1 day of storage, increasing to 0.55 μL/kg-h after 5 days of storage. Results indicate that cut watermelon should be held at temperatures of 2 °C or less for no more than 3 days.

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Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

Agronomía Colombiana ◽

10.15446/agron.colomb.v37n3.76173 ◽

2019 ◽

Vol 37 (3) ◽

pp. 317-322 ◽

Cited By ~ 2

Author(s):

Alex López-Córdoba ◽

Andrea Aldana-Usme

Keyword(s):

Ascorbic Acid ◽

Physicochemical Properties ◽

Shelf Life ◽

Sodium Alginate ◽

Titratable Acidity ◽

Soluble Solids ◽

Ananas Comosus ◽

Edible Coatings ◽

Minimally Processed ◽

Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

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QUALITY OF NAPOLI CV. EGGPLANT COATED WITH CARNAUBA WAX

Revista Engenharia na Agricultura - REVENG ◽

10.13083/reveng.v28i.8104 ◽

2020 ◽

Vol 28 ◽

pp. 148-156

Author(s):

Diogo Cunha Furtado ◽

Dayane Stéphanie Fernandes ◽

Geovana Rocha Plácido ◽

Kenia Borges De Oliveira ◽

Juliana Rodrigues Donadon

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Room Temperature ◽

Turgor Pressure ◽

Titratable Acidity ◽

Soluble Solids ◽

Control Treatment ◽

Carnauba Wax

The objective of this study was to evaluate the quality of eggplant Napoli cv. coated with Carnauba wax and stored for seven days at room temperature. Treatments consisted of immersion of fruits in two concentrations of two types of commercial wax, totaling four treatments: Meghwax ECF 124 to 9% concentrations (Megh 9%); Meghwax ECF 124 to 18% (Megh 18%), Arua BR 18% (Pomacea canaliculata) Tropical 9% (Arua 9%), and Arua BR 18% Tropical 18% (Arua 18%). The control treatment consisted of fruit without coating with wax and immersed in water. Fruits were analyzed at 0, 3, 6, and 7 days for the outer appearance, weight loss, turgor pressure, titratable acidity (TA), soluble solids (SS), SS/TA ratio, ascorbic acid, and pH. The waxes were effective in reducing weight loss. The turgor pressure showed a decrease during storage, which was more pronounced in the control treatment. The treatments did not differ among themselves for the levels of soluble solids. Fruits immersed in Arua wax at 18% concentration showed higher titratable acidity. The levels were reduced during storage. The control fruits showed higher pH. The ascorbic acid contents decreased by 15.0%, 16.4%, 16.5%, 16.9%, and 34%, considering the control treatments. Fruits subjected to Arua wax at 18% had longer shelf-life; the control fruits showed shorter shelf-life. Thus, it is concluded that 18% Aruá wax was the most effective to increase the shelf life of eggplants when stored at room temperature.

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PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

Revista Caatinga ◽

10.1590/1983-21252015v28n427rc ◽

2015 ◽

Vol 28 (4) ◽

pp. 244-252 ◽

Cited By ~ 5

Author(s):

LUÍS GOMES DE MOURA NETO ◽

ÉRICA MILO DE FREITAS FELIPE ROCHA ◽

MARCOS RODRIGUES AMORIM AFONSO ◽

SUELI RODRIGUES ◽

JOSÉ MARIA CORREIRA DA COSTA

Keyword(s):

Ascorbic Acid ◽

Spray Drying ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Titratable Acidity ◽

Color Appearance ◽

Soluble Solids ◽

Tropical Fruits ◽

Physicochemical Composition ◽

Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

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Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽

10.3390/agriculture11090892 ◽

2021 ◽

Vol 11 (9) ◽

pp. 892

Author(s):

Nur Azlin Razali ◽

Steven A. Sargent ◽

Charles A. Sims ◽

Jeffrey K. Brecht ◽

Adrian D. Berry ◽

...

Keyword(s):

Weight Loss ◽

Tap Water ◽

Titratable Acidity ◽

Quality Parameters ◽

The Other ◽

Soluble Solids ◽

Postharvest Quality ◽

Quality Factors ◽

Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

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