scholarly journals Effect of Chitosan Composite Coatings with Salicylic Acid and Titanium Dioxide Nanoparticles on the Storage Quality of Blackcurrant Berries

Coatings ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 738
Author(s):  
Yage Xing ◽  
Tianyi Yue ◽  
Yu Wu ◽  
Qinglian Xu ◽  
Xunlian Guo ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Salicylic Acid ◽  
Composite Coatings ◽  
Combined Treatment ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Chitosan Composite

The use of chitosan and chitosan composite coatings for the preservation of fruits and vegetables during storage is attracting increasing attention. In this study, a chitosan-based edible coating, as well as a second chitosan-based edible coating containing salicylic acid (CTS + SA), a third containing nanosized titanium dioxide particles (CTS + TiO2), and a fourth containing a combination of these two (CTS + SA + TiO2) were evaluated in terms of their effects on the postharvest quality of blackcurrant fruit during storage at 4 °C. The results showed that compared with the other three treatment groups, the blackcurrants treated with CTS + SA + TiO2 underwent the smallest changes in weight loss, total soluble solids, titratable acidity, vitamin C, and total anthocyanin content, and retained the highest total flavonoid content. This combined treatment significantly inhibited polyphenol oxidase activity during storage, and the CTS + SA + TiO2 samples also displayed the lowest malondialdehyde content. These results, thus, indicate that the CTS + SA + TiO2 composite coating could maintain the nutrient composition of blackcurrants, thereby playing a significant role in preserving the quality of this fruit at 4 °C.

scholarly journals Eucalyptus globulus essential oil on the postharvest quality of ‘Carola’ roses

2020 ◽  
Vol 26 (2) ◽  
pp. 159-165
Author(s):  
Elka Fabiana Aparecida Almeida ◽  
Leandra Oliveira Santos ◽  
Ariane Castricini ◽  
João Batista Ribeiro da Silva Reis
Keyword(s):  
Essential Oil ◽  
Eucalyptus Globulus ◽  
Experimental Period ◽  
Fresh Mass ◽  
Postharvest Quality ◽  
Vase Life ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Eucalyptus Essential Oil

Abstract The consumer market has been demanding quality plant products, without any contamination or chemical residues, restricting their use in postharvest. As a result, is necessary increase the development of research seeking more sustainable and economic alternatives. The objective was to identify the ideal concentration of eucalyptus essential oil to maintain postharvest quality of ‘Carola’ roses. At laboratory, stems of the ‘Carola’ roses were standardized at 35 cm, labeled and subjected to the following doses of eucalyptus (Eucalyptus globulus) essential oil: 0.25%; 0.5%; 0.75%; 1.0% and 1.25%. Spraying with distilled water was used as a control. The experiment was conducted in a completely randomized design, in a factorial scheme consisting of two factors: six postharvest treatments and seven evaluation dates (0, 1, 2, 3, 4, 5, 6 and 7 days). Four replications were used, with two flowers each. Stems fresh mass and color of the petals were analyzed daily. In addition, the visual quality was also evaluated. The total anthocyanin content in the petals was evaluated every three days at the beginning, middle and end of the experimental period. Eucalyptus essential oil in all doses tested provided better maintenance on the postharvest quality of roses: 0.25% and 0.5% (better grades), 1.0% and 1.25% (lower hue angle) and 0.25% (higher anthocyanin content). On the 5th day, the flower stems lost 16% of fresh mass, without signs of wilting and the assigned scores also indicated that the stems remained fit for commercialization until the fifth day (total vase life). In conclusion, eucalyptus essential oil at doses 0.25%, 0.50%, 1.0% and 1.25% is effective in maintaining the quality of ‘Carola’ roses for up to five days at 25 °C.

scholarly journals Effect of Chitosan/Nano-TiO2 Composite Coating on the Postharvest Quality of Blueberry Fruit

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 512
Author(s):  
Yage Xing ◽  
Shuang Yang ◽  
Qinglian Xu ◽  
Lin Xu ◽  
Dan Zhu ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Composite Coating ◽  
Combined Treatment ◽  
Edible Coating ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Nano Tio2

Blueberries are a rich source of health-promoting compounds such as vitamins and anthocyanins and show a high antioxidant capacity. Thus, considerable commercial and scientific interest exists in prolonging its postharvest life to meet the year-round demand for this fruit. In this investigation, the effect of a chitosan-based edible coating, as well as a chitosan-based edible coating containing nanosized titanium dioxide particles (CTS-TiO2), on the postharvest quality of blueberry fruit quality was evaluated during storage at 0 °C. The blueberries were treated with a chitosan coating (CTS) and a CTS-TiO2 composite, respectively. The most suitable chitosan and nano-TiO2 fraction concentrations to be incorporated in the coating formulation were prepared based on the wettability of the corresponding coating solutions. Changes in firmness, total soluble solids (TSS), titratable acidity (TA), ascorbic acid (VC), malondialdehyde (MDA), polyphenol oxidase (PPO), and peroxidase (POD) activities, anthocyanins, flavonoids, total phenolic content, and microbiological analysis were measured and compared. This combined treatment prevented product corruption. Compared with CTS, the CTS-TiO2 composite coating application effectively slowed down the decrease in firmness, TSS, VC, and TA in the blueberries. Additionally, changes in the total polyphenol, anthocyanin, and flavonoid contents and the antioxidant capacity of CTS-TiO2 composite coating blueberry fruits were delayed. Therefore, these results indicated that the chitosan/nano-TiO2 composite coating could maintain the nutrient composition of blueberries while playing a significant role in preserving the quality of fruit at 0 °C.

Application of Gum Arabic as Edible Coating for Improving Postharvest Quality of Potato Tubers

2021 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Rowaa Ghannam ◽  
Shimaa Abdelsalam ◽  
Afaf Amin ◽  
Maha Hewedy
Keyword(s):  
Gum Arabic ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Potato Tubers

scholarly journals Postharvest Quality of Cut Roses With the Application of Salicylic Acid

2018 ◽  
Vol 10 (8) ◽  
pp. 397
Author(s):  
Sérgio Miguel Mazaro ◽  
Edson Bertoldo ◽  
Nean Locatelli Dalacosta ◽  
Fabiana Chiamulera Borsatti ◽  
Mycheli Preuss da Cruz ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Defense Mechanisms ◽  
Phenylalanine Ammonia Lyase ◽  
Postharvest Quality ◽  
Fresh Matter ◽  
Leaf Chlorophyll ◽  
Biochemical Analyses ◽  
Stem Curvature ◽  
Lower Stem

The objective of this work was to evaluate the effect of the application of salicylic acid (SA) on the maintenance of quality and longevity of cut roses cv. Vega. Cut roses were kept in a vase solution of SA and water at concentrations of 0; 0.5; 1.0; 1.5 and 2.0 mM. All treatments were kept at 8±2 oC for 96 hours, simulating storage in flower shops; the flowers were then evaluated regarding loss of fresh matter and leaf chlorophyll content and were transferred to beakers containing distilled water at 25±2 ºC for more 144 hours, simulating shelf life. At 24, 48, 72 and 96 hours from the beginning of the experiment, biochemical analyses of total proteins and the activity of the phenylalanine ammonia-lyase (PAL) and peroxidases (PO) were performed. Visual analyses were performed (stem curvature, turgescence and petal darkening) every 48 hour intervals until the end of the experiment. The treatments with SA allowed the maintenance of post-harvest quality, reducing the loss of fresh matter mass, lower stem curvature, greater turgescence and less darkening of the petals. The results showed that the application of SA increased total protein contents and FAL, which characterizes the activation of plant defense mechanisms to the senescence process.

Sign in / Sign up

Export Citation Format

Share Document