Background: Persimmon fruits are cherished for their unique favor and high nutrient content. In the present study, the efects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modifed atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating+modifed atmosphere packaging (EC+MAP), 2) untreated fruit packaged with MAP (CTR+MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, frmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated. Results: Our results were confrmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC+MAP treatment showed the most efective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the fesh browning of persimmon slices. EC+MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds. Conclusions: The obtained results confrmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.

Sortino G., Allegra A., Gallotta A., Saletta F., Passafiume R., Gaglio R., et al. (2022). Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit. CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE, 9 [10.1186/s40538-022-00324-0].

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

Sortino G.
Primo
Supervision
;
Allegra A.
Secondo
;
Passafiume R.;Gaglio R.;Inglese P.;Farina V.
Ultimo
2022-08-24

Abstract

Background: Persimmon fruits are cherished for their unique favor and high nutrient content. In the present study, the efects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modifed atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating+modifed atmosphere packaging (EC+MAP), 2) untreated fruit packaged with MAP (CTR+MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, frmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated. Results: Our results were confrmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC+MAP treatment showed the most efective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the fesh browning of persimmon slices. EC+MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds. Conclusions: The obtained results confrmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.
Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree
Settore AGR/16 - Microbiologia Agraria
https://chembioagro.springeropen.com/articles/10.1186/s40538-022-00324-0#article-info
Sortino G., Allegra A., Gallotta A., Saletta F., Passafiume R., Gaglio R., et al. (2022). Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit. CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE, 9 [10.1186/s40538-022-00324-0].
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/567985
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