Abstract
The study was conducted to investigate the effects of edible coatings, alone or in conjunction, on overall postharvest quality of fresh-cut Orion nectarine under fresh-cut commercial storage conditions. Three different coatings were used: 2% acid-soluble chitosan, 1.5% sodium alginate and a solution with 1.5% chitosan and 1% sodium alginate. Fresh-cut nectarine slices firmness, color, soluble solids content, titratable acidity and polyphenol oxidase activity were measured. Also microorganism counts of yeasts and moulds were analized. The results indicated that treatments with alginate inhibited decrease in firmness, titratable acidity and delayed browning. Chitosan coating reduced microorganism counts of yeasts and moulds compared to control treatment. Furthermore alginate inhibited the activities of PPO throughout the storage period. Our study suggests that alginate coating treatment may be a promising method of maintaining fresh-cut nectarines quality and extending their postharvest life.
Highlights
The consumer request of ready to eat vegetables and fruit has increased due to changes of lifestyle based on the demand for hale and healthy foods, together with the busy lifestyle
There is a lot of polymers that have been used as coatings for fruit and vegetables, like sodium alginate, gellan, carboxymethyl cellulose, chitosan and whey and soy proteins (Chiabrando and Giacalone, 2013; NavarroTarazaga et al, 2008; Rojas-Grau et al, 2009; Reinoso et al, 2008)
Limited information are accessible on organoleptic changes of fresh-cut nectarines in response to edible coatings treatments, the objective of this research is to evaluate the effects of three coatings on the overall quality of nectarine slices cv Orion, under fresh-cut commercial storage conditions
Summary
The consumer request of ready to eat vegetables and fruit has increased due to changes of lifestyle based on the demand for hale and healthy foods, together with the busy lifestyle. The main aspects that affect the acceptance or not of the consumer being discoloration of the tissues, flesh browning and texture, dehydration and water losses. For these reasons, fruit processing companies needs the advance of different postharvest practices able to maintaining safety, shelf-life and to preserve the visual and organoleptic fresh-like characteristics of fruits. There is a lot of polymers that have been used as coatings for fruit and vegetables, like sodium alginate, gellan, carboxymethyl cellulose, chitosan and whey and soy proteins (Chiabrando and Giacalone, 2013; NavarroTarazaga et al, 2008; Rojas-Grau et al, 2009; Reinoso et al, 2008). Maintenance of quality has been reached using chitosan coating in peaches and nectarines (Chiabrando and Giacalone, 2013; Li and Yu, 2001), pectin coating in melons (Ferrari et al, 2013), sodium alginate in apples and blueberries (Chiabrando and Giacalone, 2015; Maftoonazad et al, 2008; Olivas et al, 2007), hydroxypropylmethyl cellulose and proteins in plums (Navarro-Tarazaga et al 2008; Reinoso et al, 2008)
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