Effect of Chitosan, Pectin and Sodium Caseinate Edible Coatings on Shelf Life of Fresh-CutPrunus persicavar. Nectarine

Abstract

Nectarine sections were coated in three different formulations consisting of chitosan (2 g/100 mL), pectin (2 g/100 mL) and sodium caseinate (2 g/100 mL) with glycerol as plasticizer. Sections were packed in modified atmosphere packaging (MAP) and stored at 3 ± 1C during 7 days. Weight loss and moisture content increased and decreased, respectively, during storage (P < 0.05). Total soluble solids and acidity values indicated that ripening of nectarines was delayed by preservation conditions used in this study. Lightness and browning index showed no changes at all throughout 7 days of storage (P > 0.05). Total phenolic content showed a decreasing trend during the first 3 days of storage and remained constant onward. Peroxidase and polyphenol oxidase activity increased during storage. The use of chitosan, pectin and sodium caseinate coatings did not significantly affect any of the texture, color and hygienical quality parameters studied (P > 0.05). Practical Applications The continuous consumer interest in minimally processed fruits has stimulated the development of technologies that can prolong shelf life. Among these technologies, modified atmosphere packaging (MAP) and edible coatings, in combination with refrigeration temperatures, have been shown to have the potential to reduce weight loss, respiration rate and improve food appearance and integrity. Therefore, we have considered that the implementation of MAP and edible coatings in nectarine sections would provide the manufacturing industry a useful way to prolong shelf life and a marketing strategy.