scholarly journals Pengaruh Konsentrasi Kitosan Udang dan Kepiting sebagai Edible Coating terhadap Mutu dan Daya Simpan Tomat Ceri (Solanum lycopersicum var. Cerasiforme)

Vegetalika ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 69
Author(s):  
Anggraeni Marganingsih ◽  
Eka Tarwaca Susila Putra
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Optimum Concentration ◽  
Positive Contribution ◽  
Random Group ◽  
Chitosan Coating ◽  
Several Variables ◽  
Postharvest Management ◽  
Cherry Tomatoes ◽  
Quality And Shelf Life

Cherry tomatoes are one of horticultural comodity which have high prices. Lost of postharvest of cherry tomatoes causing a proper postharvest management. Chitosan is one of method which can be applied and have edible coating character. This study aims to determine better source and optimum concentration of chitosan to mantain quality and make longer shelf life cherry tomatoes fruit. This study held in Sub-Laboratory of Horticulture, Agriculture of Universitas Gadjah Mada on July until August 2019. This study has designed by random group complete design (RCBD) with one factore and three blocks as reiteration. Treatments tested were source and concentration of chitosan. Source of chitosan consists of crab and shrimp with five concentrations which are 1%, 1,5%, 2%, 2,5%, and 3%. Observation were made on several microclimate variables in the laboratory, several variables of fruit quality, and shelf life of cherry tomatoes. Data analyzed by analysis of variance (ANOVA) a 95% confidence level and continued with Honestly Significance Difference (HSD) test if there are significant differences between treatments. The result shows that crab and shrimp application to 3% concentration  have not positive contribution to mantain quality and make longer shelf life cherry tomatoes. Further study is needed with crab and shrimp chitosan coating with more than 3% concentrations.

Effects of chitosan coating on postharvest quality and shelf life of sponge gourd (Luffa cylindrica) during storage

2014 ◽  
Vol 166 ◽  
pp. 1-8 ◽  
Author(s):  
Cong Han ◽  
Jinhua Zuo ◽  
Qing Wang ◽  
Lijing Xu ◽  
Baiqiang Zhai ◽  
...  
Keyword(s):  
Shelf Life ◽  
Postharvest Quality ◽  
Luffa Cylindrica ◽  
Chitosan Coating ◽  
Sponge Gourd ◽  
Quality And Shelf Life

scholarly journals Chitosan-based Edible Coating Prolongs Musa troglodytarum L. (‘Pisang Tongkat Langit’) Fruit Shelf-life and Changes the ACS1 and ACO1 Gene Expression Profile

2020 ◽  
Vol 43 (4) ◽  
Author(s):  
Cindy Novianti ◽  
Fenny Martha Dwivany
Keyword(s):  
Gene Expression ◽  
Shelf Life ◽  
Expression Pattern ◽  
Expression Analysis ◽  
Fruit Ripening ◽  
Gene Expression Analysis ◽  
Gene Expression Pattern ◽  
Edible Coating ◽  
Chitosan Coating ◽  
Fruit Shelf Life

Musa troglodytarum L. (‘Pisang Tongkat Langit’), a banana cultivar which originated from Eastern Indonesia, has an economic potential due to the high β-carotene content on its pulp. Being a climacteric fruit, M. troglodytarum has a short shelf-life that can reduce fruit quality. In this study, the effect of 1.25% (w/v) chitosan coating on M. troglodytarum fruit shelf-life and ACS1 and ACO1 gene expression analysis using quantitative PCR were evaluated. Results showed that the application of chitosan coating delayed the fruit ripening process for two days by delaying several fruit physical and chemical changes. ACS1 and ACO1 gene expression analysis showed a different expression pattern, the expression level was lower on chitosan-coated fruits on the first day compared to control. In conclusion, chitosan-based edible coating delayed M. troglodytarum fruit ripening and changed the ACS1 and ACO1 gene expression pattern, compared with the chitosan coating effect on Cavendish banana which also prolonged fruit ripening and suppressed ACS1 and ACO1 expression in a previous research.

scholarly journals Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus)

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 37-43 ◽  
Author(s):  
N. Mantilla ◽  
M.E. Castell-Perez ◽  
C. Gomes ◽  
R.G. Moreira
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Ananas Comosus ◽  
Fresh Cut ◽  
Quality And Shelf Life

Effects of chitosan coating on quality and shelf life of peeled litchi fruit

2004 ◽  
Vol 64 (3) ◽  
pp. 355-358 ◽  
Author(s):  
Huaqiang Dong ◽  
Liangying Cheng ◽  
Jiahou Tan ◽  
Kunwang Zheng ◽  
Yueming Jiang
Keyword(s):  
Shelf Life ◽  
Chitosan Coating ◽  
Litchi Fruit ◽  
Quality And Shelf Life

scholarly journals Effects of Edible Micronized Chitosan Coating on Quality and Shelf Life of Sliced Papaya

2013 ◽  
Vol 04 (09) ◽  
pp. 9-13 ◽  
Author(s):  
Po-Jung Chien ◽  
Hung-Ren Lin ◽  
Min-Sheng Su
Keyword(s):  
Shelf Life ◽  
Chitosan Coating ◽  
Quality And Shelf Life

scholarly journals Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits

2021 ◽  
Author(s):  
Edinilda de Souza MOREIRA ◽  
Normane Mirele Chaves da SILVA ◽  
Milton Ricardo Silveira BRANDÃO ◽  
Herlândia Cotrim SANTOS ◽  
Tânia Aparecida Pinto de Castro FERREIRA
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Modified Starch ◽  
Quality And Shelf Life

scholarly journals Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2919
Author(s):  
Zuliana Razali ◽  
Chandran Somasundram ◽  
Siti Zalifah Nurulain ◽  
Wijenthiran Kunasekaran ◽  
Matthew Raj Alias
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Uv C ◽  
Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

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