scholarly journals Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 2008
Author(s):  
Yung-Shin Shyu ◽  
Guan-Wen Chen ◽  
Shao-Ching Chiang ◽  
Wen-Chieh Sung
Keyword(s):  
Cold Storage ◽  
Microbial Growth ◽  
Physicochemical Characteristics ◽  
Effective Control ◽  
Fish Gelatin ◽  
Chitosan Coating ◽  
Hue Angle ◽  
Malus Pumila Mill ◽  
L Value ◽  
Fresh Cut

The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (Malus pumila Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (p < 0.05) in the L* value of cube color of cut apples. Fish gelatin–chitosan coatings mitigated the L* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin–chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin–chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.

Water-absorbent Packet Beneficial to Fresh-cut Honeydews

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 459c-459 ◽  
Author(s):  
Jin-He Bai ◽  
Alley E. Watada
Keyword(s):  
Shear Force ◽  
Polymeric Film ◽  
Soluble Solids ◽  
Microbial Count ◽  
Hue Angle ◽  
Moisture Condensation ◽  
L Value ◽  
Perforated Film ◽  
Fresh Cut

Fluid accumulation and moisture condensation were of a concern on the quality of fresh-cut honeydews in polymeric film-wrapped containers; thus, the effect of a water-absorbent packet in the container was evaluated. Honeydew cubes were placed in plastic trays with and without water-absorbent packet and sealed with polymeric film, which was either left intact or perforated with a needle. The samples were stored at 5 °C and visual quality score, color, texture (shear force) soluble solids, pH, and microbial count were determined after 4, 8, and 14 days of storage. Honeydew cubes in perforated film packages without the absorbent became unsalable on day 4, while those with a water-absorbent packet had salable quality on day 8 and were unsalable by day 14. Main detriment in salability was development of water-soaked lesions and deteriorated condition. There were less water-soaked lesions in cubes held in sealed film packages with or without an absorbent packet than in perforated film packages with an absorbent packet. Tissue breakdown occurred earlier in sealed packages without an absorbent packet than in packages with an absorbent packet. The absorbent packet retarded the decreasing Hunter `L' value, increasing hue angle (a/b), softening (shear force), and increasing pH. Sealed film retarded changes in color and in mesophilic bacteria, yeast, and mold population.. The oxygen in sealed packages decreased to 10% and carbon dioxide increased to 6% by day 14, which was not harmful to the tissue. These results indicate that the a water-absorbent packet was helpful in maintaining quality of honeydew cubes held in containers with sealed or perforated film.

scholarly journals Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 766
Author(s):  
Eduardo Montaño-Sánchez ◽  
Brisa del Mar Torres-Martínez ◽  
Rey David Vargas-Sánchez ◽  
Nelson Huerta-Leidenz ◽  
Armida Sánchez-Escalante ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Green Tea ◽  
Cold Storage ◽  
Microbial Growth ◽  
Radical Scavenging ◽  
Meat Products ◽  
Total Phenolic ◽  
Chitosan Coating ◽  
Quality Deterioration ◽  
Pork Samples

Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

2019 ◽  
Vol 43 (5) ◽  
pp. e12816 ◽  
Author(s):  
Juan Kan ◽  
Wangjin Xie ◽  
Bing Wan ◽  
Tong Bin Huo ◽  
Xian Pei Lin ◽  
...  
Keyword(s):  
Cold Storage ◽  
Lilium Lancifolium ◽  
Fresh Cut ◽  
Induced Tolerance
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