Abstract
The aim of this work was to investigate the effect of edible coatings (ECs) prepared from extracts of Opuntia ficus-indica (OFI) cladodes in comparison with a commercial chitosan formulation on the quality of ‘Regina’ cherries packaged in macro-perforated bags and stored for up to 28 d (1 °C, 90% RH). The coating concentrations were 25% and 50% aqueous OFI extract (approximately 0.59 and 1.18% dry matter, respectively), 1% OFI alcohol insoluble polysaccharide and 1% chitosan. The variables evaluated included weight loss (WL), respiration rates (RR), peel color, firmness, microbial decay, total antioxidants (phenolics, flavonoids, anthocyanins, antioxidant capacity), individual phenolic compounds (anthocyanins, hydroxycinnamic acids, flavan-3-O-ols), and pedicel removal force. The main results show that all coatings reduced WL and RR similarly, enhanced firmness throughout storage and antioxidants after 28 d of storage compared to the controls. Among treatments, chitosan resulted in much higher peel glossiness and firmness in comparison to OFI extracts. On day 28, all ECs resulted in higher antioxidants than controls, OFI extracts resulted in higher cyaniding-3-O-rutinoside than chitosan, while 50% OFI treatment resulted in the highest catechin concentration. Therefore, OFI extracts are promising ECs for cherry storage since they exhibited no negative effect, improved quality and extended storage life by one week compared to the controls.
Highlights
IntroductionCherries are early summer fruits and are highly appreciated by consumers due to their size, color and flavor
The results here show that all edible coatings (ECs) reduced weight loss (WL) and respiration rates (RR) and increased firmness values compared to the controls, resulting in extending the cherry storage by one week
Chitosan was superior in enhancing peel glossiness and firmness when compared to Opuntia ficus-indica (OFI) extracts
Summary
Cherries are early summer fruits and are highly appreciated by consumers due to their size, color and flavor They are a rich source of nutritive compounds, containing sugars, acids, potassium, melatonin, dietary fiber, vitamins C, A, E and B, phenolic acids and anthocyanins with only low caloric content [1]. Because of their composition, they contribute to health promotion and prevent diseases, such as cardiovascular disorders and types of cancer. They contribute to health promotion and prevent diseases, such as cardiovascular disorders and types of cancer Most of their beneficial effects are attributed to phenolic compounds [2]
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