scholarly journals Effect of Different Edible Coatings on Postharvest Quality of Mandarin Orange (Citrus reticulata Blanco)

2021 ◽  
Vol 4 (2) ◽  
pp. 136-144
Author(s):  
Barsha D.C. ◽  
Monika Singh ◽  
Prakash Khanal ◽  
Madan Pandey ◽  
Rukmagat Pathak
Keyword(s):  
Titratable Acidity ◽  
Edible Coating ◽  
Paraffin Wax ◽  
Postharvest Quality ◽  
Mustard Oil ◽  
Edible Coatings ◽  
Coating Materials ◽  
Postharvest Losses ◽  
Juice Content

Although Nepal produces a large amount of mandarin it faces huge postharvest losses due to improper postharvest practices. Treating fruits with different edible coatings can minimize postharvest losses. The experiment was carried out in the horticulture lab of Prithu Technical College, Dang, Nepal to evaluate the effects of different edible coating materials on the postharvest quality of mandarin. The experiment was laid in Complete Randomized Design (CRD) with three replications and seven treatments  in each replication. Mandarins were coated with different edible coating materials i.e. paraffin wax (100%, 75% and 50%), mustard oil, Aloe vera, turmeric paste and control (non-coated). After coating with different edible materials, mandarins were kept at ambient room conditions (18±2℃ and 52.41±14.35%). The lowest physiological loss in weight at 7, 14and 21 days was recorded in mandarin coated with 75% paraffin wax which was 3.10%, 4.83% and 10.33%, respectively. The highest titratable acidity (0.68%), juice content (46.33%) and marketable fruit percentage (81.73%) were recorded in 75% paraffin wax. The highest total soluble solid (14.00 ˚Brix) was recorded in control. Based on the result obtained from our research, it is suggested to use 75% paraffin wax for the storage of mandarin at ambient room conditions (18±2℃ and 52.41±14.35% RH) as it gives a high percentage of marketable fruits and juice content and also minimizes the physiological loss in weight.

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.

scholarly journals Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor

2012 ◽  
Vol 32 (2) ◽  
pp. 261-268 ◽  
Author(s):  
Francisca Ligia de Castro Machado ◽  
José Maria Correia Costa ◽  
Emanuele Nogueira Batista
Keyword(s):  
Moisture Content ◽  
Mass Loss ◽  
Sensory Evaluation ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Destructive Analysis ◽  
Non Destructive ◽  
Juice Content

This study aimed at evaluating compositional changes in the quality of 'Ortanique' tangor after coating with the carnauba-based waxes Aruá Tropical® or Star Light®. The storage conditions studied simulated those of local marketing (22 ± 2 °C, 60 ± 5% RH). Non-destructive analysis, mass loss, peel color, and sensory evaluation, were performed upon coating and every three days up to the fifteenth day of storage. Destructive analysis, peel moisture content, chlorophyll of the peel, pulp color, juice content, soluble solids (SS), titratable acidity (TA), pH, and soluble solids to titratable acidity ratio, were performed upon coating and every four days up to the sixteenth day of storage. The assay was conducted using an entirely randomized design, with three replications (destructive analyses) or ten replications (non-destructive analyses), in a split plot scheme. Wax-coating, especially Aruá Tropical®, maintained fruit freshness by reducing mass loss and peel dehydration and retaining green color. Peel moisture content, chlorophyll content, and juice content had lower rates in the wax coated fruits. Puncture force, soluble solids, titratable acidity, pH, and soluble solids to titratable acidity ratio varied vary little over the course of storage. Sensory evaluation showed that the application of Aruá Tropical keeps 'Ortanique' tangor fresher for 6 days longer for commercialization.

The effect of edible coatings on storage quality of McIntosh, Delicious and Spartan apples

1994 ◽  
Vol 74 (4) ◽  
pp. 847-852 ◽  
Author(s):  
O. L. Lau ◽  
M. Meheriuk
Keyword(s):  
Sensory Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Edible Coatings ◽  
Storage Quality ◽  
Coating Materials ◽  
Air Core ◽  
Sucrose Fatty Acid Ester ◽  
Skin Discoloration

McIntosh, Delicious and Spartan apples were coated with several concentrations of Prolong, a sucrose-fatty acid ester, or Nutri-Save, a polysaccharide, and stored in air at 0 °C for 120–50 d or in air at 20 °C for 14 d. Retention of flesh firmness and acidity were generally better in coated fruit than in control fruit during the 3-yr study. Non-coated fruit stored under CA for the same periods were superior in overall quality than coated fruit stored in air. Core flush and scald were lower in coated McIntosh fruit but core flush and breakdown were slightly higher in coated Delicious apples. The higher concentrations of coating materials caused significant skin discoloration (purplish hue) in McIntosh and Spartan. Discoloration was less severe in Delicious apples. Ripening of the fruit under low and high humidity at 20 °C did not affect quality parameters. Sensory quality was not affected by the coating materials. Key words:Malus domestica, firmness, titratable acidity, skin discoloration, disorders, sensory attributes

scholarly journals Shelf Life Quality of Plum Fruits (Prunus domestica L.) Improves with Carboxymethylcellulose-based Edible Coating

HortScience ◽  
2019 ◽  
Vol 54 (3) ◽  
pp. 505-510 ◽  
Author(s):  
Sima Panahirad ◽  
Rahim Naghshiband-Hassani ◽  
Babak Ghanbarzadeh ◽  
Fariborz Zaare-Nahandi ◽  
Nasser Mahna
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Edible Coating ◽  
Edible Coatings ◽  
Prunus Domestica ◽  
Flavonoid Content ◽  
Positive Effects

This study investigated the carboxymethylcellulose (CMC)-based edible coating effects on some quality parameters and enzyme activities of plum fruits (Prunus domestica L. cv. Golden drop) during their shelf life. Three concentrations of CMC (0.5%, 1%, and 1.5%), plasticized with glycerol (0.3% w/v), were applied to plum fruits plus a control treated with only distilled water. The results demonstrate that the CMC-based edible coating was significantly effective in maintaining firmness and titratable acidity (TA); vitamin C, anthocyanin, and flavonoid content; and the antioxidant capacity of plum fruits. Enzymatic activity was affected significantly by the coating. Peroxidase (POD) activity increased, and polyphenol oxidase (PPO) and polygalacturonase (PG) decreased. In general, the formulation consisting of 1% CMC showed the best results in most of the measured parameters. Taking into account the positive effects on qualitative and biochemical characteristics of CMC-based edible coatings on plums, their application can be a potentially promising method to enhance the shelf-life of this fruit.

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

Impact of chitosan nanoparticles edible coating on shelf‐life extension and postharvest quality of coriander herb

2021 ◽  
Author(s):  
E.F. Ali ◽  
F.A.S. Hassan ◽  
Mohammad S. Al‐Harbi ◽  
O.H.M Ibrahim ◽  
E.Y. Abdul‐Hafeez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chitosan Nanoparticles ◽  
Edible Coating ◽  
Life Extension ◽  
Postharvest Quality ◽  
Shelf Life Extension

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
Sign in / Sign up

Export Citation Format

Share Document