Effect of Chitosan Composite Coatings with Salicylic Acid and Titanium Dioxide Nanoparticles on the Storage Quality of Blackcurrant Berries

Yage Xing,Qinglian Xu,Lin Xu,Xiaomin Wang,Shuang Yang,Yu Wu,Xunlian Guo,Ping Yang,Tianyi Yue

doi:10.3390/coatings11060738

Yage Xing, Qinglian Xu + Show 7 more

Open Access

https://doi.org/10.3390/coatings11060738

Copy DOI

Journal: Coatings	Publication Date: Jun 21, 2021
Citations: 3	License type: CC BY 4.0

Affiliation: Xihua University, Yibin University

Abstract

The use of chitosan and chitosan composite coatings for the preservation of fruits and vegetables during storage is attracting increasing attention. In this study, a chitosan-based edible coating, as well as a second chitosan-based edible coating containing salicylic acid (CTS + SA), a third containing nanosized titanium dioxide particles (CTS + TiO2), and a fourth containing a combination of these two (CTS + SA + TiO2) were evaluated in terms of their effects on the postharvest quality of blackcurrant fruit during storage at 4 °C. The results showed that compared with the other three treatment groups, the blackcurrants treated with CTS + SA + TiO2 underwent the smallest changes in weight loss, total soluble solids, titratable acidity, vitamin C, and total anthocyanin content, and retained the highest total flavonoid content. This combined treatment significantly inhibited polyphenol oxidase activity during storage, and the CTS + SA + TiO2 samples also displayed the lowest malondialdehyde content. These results, thus, indicate that the CTS + SA + TiO2 composite coating could maintain the nutrient composition of blackcurrants, thereby playing a significant role in preserving the quality of this fruit at 4 °C.

Highlights

Blackcurrant (Ribes nigrum L.) is one of Europe’s most important berry crops [1], renowned for its considerable potential health benefits, its high levels of ascorbic acid and antioxidant activity [2,3]
Furtherm blackcurrants treated with chitosan solution (CTS) + Salicylic acid (SA) + TiO2 showed the best performance in term total number of colonies (p < 0.05). These results indicate that blackcurrants treated with CTS + SA + TiO2 showed the best performance in terms of the total number of colonies (p < 0.05)
With CTS + SA + TiO2 coating as an outer membrane protective barrier, the entry of bacteria to blackcurrant fruit was prevented or slowed and the SA + nano-TiO2 might kill or injure the bacterial colonies. This investigation ascertained that different treatments with edible coatings could directly and positively influence the quality of blackcurrants in storage

Summary

Introduction

Blackcurrant (Ribes nigrum L.) is one of Europe’s most important berry crops [1], renowned for its considerable potential health benefits, its high levels of ascorbic acid and antioxidant activity [2,3]. Blackcurrant berries are widely used to produce jam, juice, wine, liqueur and spirits [4], all products that are increasingly popular among consumers, in Europe and the USA and, more recently, in China. This is because of the fruit’s extremely high bioactive compounds such as vitamin C, which is four times more concentrated than it is in oranges and 50 times more so than in apples [5]. Efforts to preserve the shelf-life of fruit have focused on replacing chemical and synthetic preservatives with natural alternatives, and several environmentally friendly methods have been suggested to maintain fruit quality, including those using carbohydrate-based polymers, such as chitosan [11,12]

Methods

Results

Conclusion