Starch‐based antifungal edible coatings to control sour rot caused by Geotrichum citri‐aurantii and maintain postharvest quality of ‘Fino’ lemon

2021 ◽  
Author(s):  
Lourdes Soto‐Muñoz ◽  
Victoria Martínez‐Blay ◽  
María B. Pérez‐Gago ◽  
Asunción Fernández‐Catalán ◽  
Maricruz Argente‐Sanchis ◽  
...  
Keyword(s):  
Postharvest Quality ◽  
Edible Coatings ◽  
Sour Rot

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

The effects of edible coatings on postharvest quality of the "Bravo de Esmolfe" apple

2003 ◽  
Vol 217 (4) ◽  
pp. 325-328 ◽  
Author(s):  
M. Mold�o-Martins ◽  
S. M. Beir�o-da-Costa ◽  
M. L. Beir�o-da-Costa
Keyword(s):  
Postharvest Quality ◽  
Edible Coatings

scholarly journals Hydroxypropyl Methylcellulose-Based Edible Coatings Formulated with Antifungal Food Additives to Reduce Alternaria Black Spot and Maintain Postharvest Quality of Cold-Stored ‘Rojo Brillante’ Persimmons

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 757
Author(s):  
Asunción Fernández-Catalán ◽  
Lluís Palou ◽  
Verònica Taberner ◽  
Amparo Grimal ◽  
Maricruz Argente-Sanchis ◽  
...  
Keyword(s):  
Hydroxypropyl Methylcellulose ◽  
Food Additives ◽  
Black Spot ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Diospyros Kaki ◽  
Edible Coatings ◽  
Sodium Ethyl ◽  
Postharvest Treatment

Composite edible coatings based on hydroxypropyl methylcellulose (HPMC), as a polymeric phase, and oleic acid (OA) or beeswax (BW), as a hydrophobic phase, were formulated with different food additives as antifungal ingredients. HPMC–OA coatings containing 2% (w/v) sodium benzoate (SB), 1% ammonium carbonate (AC), 1% potassium carbonate (PC), 1% potassium bicarbonate (PBC), 1% sodium bicarbonate (SBC), 1% potassium silicate (PSi), 0.1% sodium methyl paraben (SMP) or 0.1% sodium ethyl paraben (SEP), and HPMC–BW coatings containing 2% sodium propionate (SP), 2% PBC, 2% SB or 0.1% SEP were evaluated for the control of Alternaria black spot (ABS) on Diospyros kaki Thunb. ’Rojo Brillante’ persimmons artificially inoculated with Alternaria alternata. After 14 days of incubation at 20 °C, HPMC–OA coatings formulated with PBC, PC or SEP were the most effective to reduce ABS incidence (61, 54, and 36% reduction, respectively, concerning uncoated control fruit) and severity (28, 12 and 22% reduction, respectively), while only HPMC–BW coatings formulated with SEP significantly reduced ABS incidence (50% reduction) and severity (36% reduction). HPMC–OA and HPMC–BW coatings containing 2% PBC or 0.1% SEP were selected to evaluate their effect on the weight loss, firmness and respiration rate of healthy ‘Rojo Brillante’ persimmons cold-stored at 1 °C and 90% relative humidity (RH) for 15 and 30 days, followed by 7 days of shelf life at 20 °C. HPMC–BW coatings were more effective in reducing fruit weight and firmness losses than HPMC–OA coatings, while all antifungal coatings significantly reduced fruit respiration. Overall, the HPMC–BW edible coating that contains SEP could be a promising postharvest treatment to control ABS and maintain the quality of cold-stored ‘Rojo Brillante’ persimmons.

EFFECT OF EDIBLE COATINGS ON POSTHARVEST QUALITY OF FRESH GREEN ASPARAGUS

2008 ◽  
Vol 32 (6) ◽  
pp. 951-971 ◽  
Author(s):  
SAM J. FUCHS ◽  
D. SCOTT MATTINSON ◽  
JOHN K. FELLMAN
Keyword(s):  
Postharvest Quality ◽  
Edible Coatings ◽  
Green Asparagus

scholarly journals New edible coatings composed of galactomannans and collagen blends to improve the postharvest quality of fruits – Influence on fruits gas transfer rate

2010 ◽  
Vol 97 (1) ◽  
pp. 101-109 ◽  
Author(s):  
Álvaro M. Lima ◽  
Miguel A. Cerqueira ◽  
Bartolomeu W.S. Souza ◽  
Ed Carlos M. Santos ◽  
José A. Teixeira ◽  
...  
Keyword(s):  
Transfer Rate ◽  
Postharvest Quality ◽  
Gas Transfer ◽  
Edible Coatings

scholarly journals Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit

Agriculture ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1204
Author(s):  
Nittaya Ummarat ◽  
Kanogwan Seraypheap
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Essential Oils ◽  
Fruit Quality ◽  
Postharvest Quality ◽  
Edible Coatings ◽  
Nephelium Lappaceum ◽  
Fruit Pericarp

The postharvest quality of rambutan fruits (Nephelium lappaceum Linn.) is mainly influenced by dehydration, which causes browning of the peel and spinterns. This research investigated the effects of some essential oils—from citronella, clove, kaffir lime, and lemongrass—on ‘Rongrien’ rambutan fruit quality during storage at 13 °C. Screening of effective concentrations from 0.01 to 0.16% was conducted for each essential oil. The results showed that, of the essential oil treatments tested, a kaffir lime oil coating of 0.01% could best maintain the quality of fruits, reducing both weight loss and browning of the peel and spinterns. However, essential oil concentrations exceeding 0.04% severely damaged the fruit pericarp, in which scores of spintern browning were higher than those of peel browning. These results suggest that kaffir lime oil can maintain the postharvest quality of ‘Rongrien’ rambutan fruit as a supplement in some edible coatings.

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