Shelf Life Research Articles

Effects of packaging methods and temperature variations on the quality and microbial diversity of grouper (Epinephelus Lanceolatus) during cold storage

Microbial growth and its metabolism are the primary reasons for fish spoilage. In this study, the effects of temperature fluctuations and modified atmosphere packaging (MAP) on the quality and microbial diversity of grouper (Epinephelus lanceolatus) during cold storage were investigated. Fish fillets were packed in air packaging (AP), vacuum packaging (VP), MAP1 (40% CO2/55% N2/5% O2), and MAP2 (60% CO2/35% N2/5% O2), and stored at T1 (4 °C) and T2 (4–8 °C temperature fluctuations), respectively. Total viable counts (TVC), psychrophilic bacteria count, Pseudomonas count, and H2S-producing bacteria count all increased during cold storage. Pseudomonas, Serratia, and Carnobacterium were the dominant genera in AP, VP, and MAP2 at T1 storage, with relative abundances of 82.7%, 54.5%, and 57.3%, respectively. Temperature fluctuations accelerated the spoilage process of the grouper, and increased the relative abundance of Serratia in the samples, but had less effect on the composition of these spoilage bacterial members. The microbial community was more affected by the different gas atmospheres. MAP inhibited the growth of Pseudomonas and increased the relative abundance of Carnobacterium and Psychrobacter in the samples. Low temperature and MAP effectively suppressed the rise of pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARs), and K values and maintained the water holding capacity (WHC) and sensory quality of the samples. Grouper had the longest shelf life under MAP2-T1 treatment. The MAP2-T1 samples maintained lower levels of TVB-N (151.8 mg/kg), TMA (7.6 mg/kg), TBARs (0.90 mg MDA/kg), and K value (48.5%) and higher levels of WHC (77.6%) on the 18th day, with a lower degree of spoilage compared to other samples.

Development of spray‐dried oat milk powder with improved stability

AbstractBackground and ObjectivesOat milk is a plant‐based milk alternative and rich in various nutrients, however, the liquid product with a shorter shelf life limits its sales and consumption. This study is designed to develop an oat milk powder (OMP) using spray drying and improve the stability of reconstituted OMP by adding stabilizers.FindingsResults revealed that the optimal spray drying temperature was 160°C and the feed rate was 14 mL/min. The developed OMP showed higher bulk density compared to commercial soymilk powder. Furthermore, OMP maintained high contents of nutrients, including total phenol, β‐glucan, and various essential amino acids. The addition of stabilizers in OMP significantly decreased the turbidity and increased the pH stability, thermal stability, and freeze‐thaw stability of reconstituted OMP.ConclusionThe developed OMP product has abundant nutrients as well as stable physiochemical properties. Xanthan gum is the most effective stabilizer in improving the stability of reconstituted OMP across a wide range of pH and temperature.Significance and NoveltyThis study was the first to process oat milk into powder products and compare the effectiveness of different stabilizers in improving its stability. Our results suggest that OMP is a promising plant‐based beverage with stable physiochemical properties.

Nano Encapsulation of An Essential Oil Transpire the Therapeutic Approach.

Essential oils are natural compounds extracted from plants that are volatile and sensitive to heat. Due to their therapeutic value, essential oils are now used in many industries, including the sanitary, cosmetic, agricultural, food, and pharmaceutical industries. These are complex mixtures of a wide range of volatile molecules, including phenol-derived aliphatic and aromatic compounds and terpenoids. Essential oils have been used medicinally since ancient times for their antibacterial, antifungal, antiviral, antiparasitic, insecticidal, sedative, antiinflammatory, and anaesthetic properties. However, essential oils come with inherent limitations; thus, nanoencapsulation is advocated as a remedy as it has the potential to enhance the stability, solubility, and effectiveness of formulations based on essential oils, all while preserving the therapeutic drug blood levels. It is not always viable to use essential oils independently in treatment due to several restrictions; however, nanodelivery technologies appear capable of overcoming these challenges. The therapeutic efficacy that is achieved can be affected by several factors, including the selection of the essential oil as well as the system of nanodelivery. Today, nanoencapsulation is capable of enabling the simultaneous delivery of multiple oils, providing synergistic effects, and facilitating the development of combinational therapies. Additionally, they may have potential applications in preserving food to prolong the shelf life of quickspoiling items and their fragrances. While there is already much research on the characterisation of EOs, this review evaluates the features of the nanoparticles employed for the delivery of essential oils and their impact on the functionality of nano-delivered essential oils and their beneficial uses.

Curcumin-loaded food-grade nano-silica hybrid material exhibiting improved photodynamic effect and its application for the preservation of small yellow croaker (Larimichthys polyactis)

Two types of curcumin-loaded food-grade nano-silica (F-SiO2) hybrid materials were successfully synthesized using the rotary evaporation method (F-SiO2@Cur) and the adsorption method (Cur@F-SiO2). The microstructure and spectral analyses confirmed that the curcumin in F-SiO2@Cur was loaded within the nanopores in a non-aggregate form rather than being adsorbed onto the surface (Cur@F-SiO2). Additionally, F-SiO2@Cur exhibited remarkable water solubility (1510 ± 50.33 µg/mL) and photostability (a photodegradation ratio of only 59.22 %). Importantly, F-SiO2@Cur obtained a higher capacity for the generation of singlet oxygen (1O2) compared to control groups. Consequently, F-SiO2@Cur-mediated photodynamic inactivation (PDI) group attained the highest score in sensory evaluation and the best color protection effect in PDI experiment of small yellow croaker (Larimichthys polyactis) at 4 °C. Moreover, F-SiO2@Cur could effectively controlled total volatile basic nitrogen (TVB-N) content, pH, and total viable count (TVC), thereby prolonging the shelf life. Therefore, F-SiO2@Cur-mediated PDI is an effective fresh-keeping technology for aquatic products.

Staged Temperature- and Humidity-Controlled Combined Infrared Hot-Air Drying (TH-IRHAD) of Sea Buckthorn Reduces Drying Time, Energy Consumption, and Browning

Sea buckthorn has garnered significant attention owing to its nutritional richness; however, it has a limited shelf life. In this study, the drying process of sea buckthorn was categorized into the first-, second-, and third-drying stages. Regression models were employed to examine the effects of the drying temperature, relative humidity of the medium, and prolonged high humidity retention on various parameters during the first- and second-drying stages. Comparative analysis revealed that the optimal drying conditions for the first-drying stage of sea buckthorn were a drying temperature of 80 °C, relative humidity of 28%, and high humidity retention time of 84 min. In the second-drying phase, the optimal conditions were a drying temperature of 78 °C, a relative humidity of 17%, and a high humidity retention time of 84 min. One-way optimization revealed that the optimal drying temperature for the third-drying stage was 70 °C. The implementation of temperature- and humidity-controlled infrared hot-air drying (TH-IRHAD) techniques considerably improved the outcomes. Specifically, the drying time, energy consumption, and degree of browning decreased by 34.43%, 36.29%, and 21.43%, respectively, whereas the brightness, rehydration ratio, total flavonoid content, and total phenol content increased by 8.94%, 16.99%, 20.57%, and 28.32%, respectively. Staged TH-IRHAD substantially reduced the drying duration, increased the efficiency, and enhanced the drying quality.

Antimicrobial Role and Sensory Influence of Oregano Essential Oil on the Shelf-Life of Atlantic Cod Loins

Oregano essential oil is predominantly utilized in the application of food preservation. However, the antimicrobial activity of oregano essential oil on the Atlantic cod is still unclear. In the present study, we evaluated the antimicrobial effect of oregano essential oil on the shelf-life of Atlantic cod and sensory properties under different treatments. The study showed that the shelf life of the thawed cod loins with oregano essential oil decreased by two days compared to the untreated group. The finding of the antimicrobial activity of oregano essential oil was in agreement with previous studies, but it does not prolong the shelf life of cod loins significantly.

Physicochemical properties of active films of rose essential oil produced using soy protein isolate-polyphenol conjugates for cherry tomato preservation

Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifying properties and were used to develop active films containing rose essential oil. The effect of conjugation on the physicochemical and mechanical properties of these emulsion-based films was evaluated. The results showed that the barrier and mechanical properties of the films were improved when the SPI-polyphenol conjugates were used to emulsify the essential oil; in particular, the SPI-curcumin conjugate showed significant improvement. The improvements on the water vapor and oxygen barrier properties in the films were attributed to the formation of compact structure. Emulsion-based films stabilized by SPI-polyphenol conjugates showed antioxidant and antibacterial activities. They also demonstrated an ability to extend the shelf life of cherry tomatoes, as indicated by better preservation of weight, firmness, and ascorbic acid content.

Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model

The study is aimed at determining how the quality of Antarctic krill (Euphausia superba) sauce (AkS) changed over time, including changes in color, moisture content, acid value (AV), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), aerobic plate count, and sensory score. Quality variations and shelf life of AkS were estimated using kinetic model and back propagation (BP) neural network model. The results showed that sensory score, moisture content, and a∗ values of AkS declined as storage temperature increased at 4, 25, and 37°C. In addition, the L∗ values, b∗ values, AV, POV, and TBARS of AkS increased as storage duration increased, indicating that high storage temperature of the samples accelerated quality degradation. The primary reason for AkS degradation was the oxidation of proteins and lipids. The POV, TBARS, and total sensory evaluation rating exhibited a highly significant correlation, and therefore, POV and TBARS were selected as the indicators for the two models. The BP neural network outperformed the kinetic model in predicting quality changes over the whole storage period, with relative errors of less than 10%. In terms of shelf-life prediction, the BP neural network’s relative errors were 11.76% and 13.39% in POV and TBARS, respectively. POV and TBARS had experimental shelf lengths of 119 and 142 d, respectively. Compared with the kinetic model, the BP neural network model predicted the quality changes and shelf life of AkS with greater accuracy and stability. The findings offer fundamental insights and innovative concepts for the production of high-value Antarctic krill products, as well as the exploitation of Antarctic krill resources.

Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules

Partial coalescence is a key factor contributing to the instability of crystalline oil-in-water emulsions in products like dressings and sauces, reducing shelf life. The intrinsic characteristics of semi-crystalline droplets, including solid fat content, fat crystal arrangement, and polymorphism, play a pivotal role in influencing partial coalescence, challenging prevention efforts even with emulsifiers like amphiphilic proteins. High-intensity ultrasound (HIU) has emerged as an efficient and cost-effective technology for manipulating bulk fat crystallization, thereby enhancing physical properties. This study specifically investigates the impact of HIU treatment on fat crystallization on protein-stabilized crystalline emulsions, utilizing palm olein stearin (POSt) as the lipid phase and sodium caseinate (NaCas) as the surfactant under various HIU powers (100, 150, 200, 300, and 400 W). Results show that increasing HIU power maintained the interfacial potential (−20 mV) provided by NaCas in the emulsions without significant differences. Higher HIU power induced the most stable polymorphic form (β) in the emulsions. Engagingly, the emulsions at 200 W exhibited better storage stability and slower partial coalescence kinetics. Semi-crystalline globules had more uniform and integral crystal clusters that were distributed tangentially near the droplet boundary, perhaps attributed to intermediate subcooling (40.4 °C) at 200 W. The acoustic energy of HIU significantly translates into thermal effects, influencing subcooling degrees as a dominant factor affecting crystallisation in the emulsions. This study establishes ultrasonic crystallization as a novel strategy for modifying the stability of emulsions containing fat crystals.

Alternaria in berry: Effects on its quality, pathogenic mechanisms and potential control strategies

AbstractIn recent years, the production and demand of berries in the world have gradually increased, but the infection of fungal pathogens has become one of the important factors restricting the production and sales of fresh berries. It has been found that Alternaria can cause a variety of plant diseases and fruit rot worldwide. This review introduces the effect of Alternaria infection on berry quality, including physical, chemical and physiological aspects, and discusses the possible infection mechanisms. In addition, Alternaria produces toxins during infections and seriously threatens the safety of berries and consumer health. Therefore, the prevention and control measures of Alternaria are systematically summarized. This review provides the basis for further optimization of postharvest preservation technology and fruit quality, to prolong the shelf life of berries. We can realistically expect to control plant diseases with increasing efficiency, which is conducive to improving the quality and safety of postharvest berry fruits.

Multifunctional konjac glucomannan/xanthan gum self-healing coating for bananas preservation

Damage to the integrity of the preservation coating on the fruit surface will seriously affect the shelf life of the fruit. In this work, the strong hydrogen bond interaction between xanthan gum (XG) and konjac glucomannan (KGM) could form hydrogel films with self-healing properties. The introduction of gallic acid (GA) was beneficial to further improve the antioxidant activity and UV shielding performance of the composite films. Surprisingly, the mechanical properties and gas (water vapor, O2 and CO2) barrier properties of the KGM film crosslinked by XG were significantly improved. The experiment of banana preservation showed that the composite coating could effectively delay the water loss and browning of bananas, slow down the decomposition of pectin and starch in the flesh, and extend the shelf life of bananas for >6 days. Therefore, this multifunctional coating is an excellent packaging material and has a very broad application prospect in the field of food preservation.

UV-activated self-healing food packaging: ω-3 based microcapsules in hemicellulose/chitosan blend film for cashew nut preservation

Packaging materials for food often deteriorate when transported, handled, and stored for an extended time. This compromises their integrity and poses a challenge to the preservation of food. However, the development of self-healing food packaging materials offers a promising alternative. These materials can repair damage autonomously, thereby ensuring food safety and nutrient retention. This paper investigated a UV-triggered self-healing film containing Omega-3 microcapsules and a Chitosan-Hemicellulose blend as a matrix. The hemicellulose, which normally blocks UV light, is extracted from argan nutshells and blended with chitosan to finally cast and form a film with UV-triggered intelligent microcapsules. The structural, thermal, morphological, and mechanical properties and the self-healing ability of films were examined. An FTIR, TGA, and SEM analysis confirmed the successful microencapsulation of Omega-3 with an average size of 35 μm and its incorporation into the matrix of the film. Furthermore, SEM analysis confirmed the film's ability to self-heal. Based on that, the film was used to manufacture a plastic zipper bag to package the cashew nuts. As a result of the packaging test, the cashews' shelf life is extended, and their quality is preserved.

In vitro studies on the effects of cryopreserved platelet-rich plasma on cells related to wound healing

Platelet-rich plasma (PRP) holds promise as a therapeutic modality for wound healing; however, immediate utilization encounters challenges related to volume, concentration, and consistency. Cryopreservation emerges as a viable solution, preserving PRP’s bioactive components and extending its shelf life. This study explores the practicality and efficacy of cryopreserved platelet-rich plasma (cPRP) in wound healing, scrutinizing both cellular mechanisms and clinical implications. Fresh PRP and cPRP post freeze-thaw underwent assessment in macrophage, fibroblast, and endothelial cell cultures. The impact of cPRP on active component release and cell behavior pertinent to wound healing was evaluated. Varied concentrations of cPRP (1%, 5%, 10%) were examined for their influence on cell polarization, migration, and proliferation. The results showed minimal changes in cPRP’s IL-1β levels, a slight decrease in PDGF-BB, and superior effects on macrophage M2 polarization and fibroblast migration, while no statistical significance was observed in endothelial cell angiogenesis and proliferation. Remarkably, 5% PRP exhibited the most significant stimulation among all cPRP concentrations, notably impacting cell proliferation, angiogenesis, and migration. The discussion underscores that cPRP maintains platelet phenotype and function over extended periods, with 5% cPRP offering the most favorable outcomes, providing a pragmatic approach for cold storage to extend post-thaw viability and amplify therapeutic effects.

Fungal profile of eggshells from commercial and free-range hens of a supermarket chain in Fortaleza, CE, Brazil

Eggs are perishable and fragile foods because of their easy contamination by different microorganisms, such as fungi. Hence, research on egg safety and quality has been recently developed worldwide to minimize illness transmitted by this food, although most present mainly pathogenic bacteria. Thus, this study identified potentially pathogenic fungal species in eggshells from free-range and commercial hens offered in supermarkets in Fortaleza, CE, Brazil. The research was performed at the Vettings laboratory at the State University of Ceará (UECE) with 40 eggs: 20 from commercial and 20 from free-range hens. The eggshells were assessed using the dextrose evaluation method for pathogenic cultivation, commensal, and yeast fungi. Subsequently, readings were taken to identify and count the fungi on a binocular light microscope in 100x increments. Both egg categories showed a significant number of colony-forming units (CFU). The study identified eight different fungal species in both egg production types. The most prevalent fungal colonies in the free-range hen lineage (brown shell) were yeast spp. and Penicillium citrinum, and the laying hen lineage (white shell) had mostly Penicillium spp. and yeast spp. Therefore, both egg production systems showed similar fungal contamination, which suggests that the manipulation and/or storage are adequate despite the lack of strict food safety regulations or supervision for eggs in Brazil.

Characterization of nanocomposite films based on tomato seed mucilage, gelatin and TiO2 nanoparticles

The aim of the present research was to investigate the interaction effect of incorporating titanium dioxide (TiO2) (0 %, 0.5 %, and 1 %) nanoparticles and manipulating the proportion of tomato seed mucilage (TSM) and gelatin (Ge) (1: 0, 0.33:0.67, 0.67:0.33, and 0:1) on the physical, mechanical, and microbial characteristics of the film. The findings indicated that the incorporation of TiO2 engendered an augmentation in the surface roughness of the film and an elevation in the film's thickness. The mechanical evaluation results revealed that the incorporation of TiO2 into the TSM-Ge films significantly enhanced (p˂0.05) the tensile strength (TS), (up to 300 %), an elevation of Young's modulus, while concurrently leading to a reduction in the elongation at break (EB). The incorporation of TiO2 resulted in a significant enhancement in various properties of the film (p˂0.05), including opacity, contact angle, oxygen permeability (OP), water vapor permeability (WVP), moisture absorption, moisture content, solubility, and swelling. The rise in the proportion of TSM resulted in a concomitant increase in the color differences (ΔE), and yellowness index (YI). Conversely, there was a decrease in the lightness (L*) and the whiteness index (WI). Additionally, an increase was found in opacity, solubility, moisture content, WVP, OP, swelling, and moisture absorption. It was observed that films without TiO2 exhibited no inhibitory effect. However, upon augmenting the concentration of TiO2 to 1 %, notable inhibitory and lethal effects were observed against various microorganisms, including Staphylococcus aureus, Escherichia coli, Aspergillus niger, and Candida glabrata. The results showed that the TSM-Ge composite film containing TiO2, exhibited potential as a viable choice for food packaging susceptible to microbial spoilage.

Starch and Shellac Polymer Blends: A Promising Material for Extending Postharvest Fruit Shelf Life

AbstractThis study optimizes edible coatings made from starch and shellac (SHL) polymer blends to enhance postharvest preservation of fruits. Various starch:SHL ratios are explored for the following four different starch sources: rice (RIC), corn (COR), glutinous rice (GLU), and tapioca (TAP). The resulting polymer blend films are comprehensively analyzed via X‐ray diffraction, Fourier‐transform infrared spectroscopy, contact angle measurements, and studies of swelling behavior, water solubility, water vapor permeability, and mechanical properties. Phase separation is noted in the RIC:SHL and COR:SHL polymer blend films, while the TAP:SHL and GLU:SHL polymer blend films exhibit homogeneity without discernible interactions between starch and SHL. However, the TAP:SHL blend films exhibit superior mechanical properties compared with the GLU:SHL polymer blend films. Furthermore, the wettability, swelling, and water vapor permeability decrease upon increasing the SHL content in the polymer blend films. Noteworthily, the TAP:SHL polymer blend demonstrates favorable properties for use in fruit coatings. In contrast to the 100% SHL film, the TAP:SHL coatings do not exacerbate anaerobic respiration‐related browning during storage assessment. The findings highlight TAP:SHL polymer blend as a promising renewable material for extending fruit shelf life postharvest.

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage

As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In addition, it contains amino acids, minerals, vitamins, and provitamin beta-carotene, and the presence of acetic acid bacteria may have a positive effect on consumer health. The study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on physicochemical parameters, including fatty acid profile and oxidative stability, as well as microbiological quality and sensory changes after production and during chilling storage. Four variants of sausage were prepared: C—sausage without apple vinegar; V1—sausage with 1% of apple vinegar; V3—sausage with 3% of apple vinegar; and V5—sausage with 5% of apple vinegar. All of the tests were carried out after production, as well as after 7 and 14 days of refrigeration storage. The addition of apple vinegar decreased the pH value and increased the oxidation-reduction potential and lipid oxidation in the samples V1, V3, and V5. The sausage with the 5% addition of apple vinegar (V5) was characterized by significantly more intensive brightness (parameter L* = 54.67) in comparison to the C sample (parameter L* = 52.78). The sausages that were tested showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic bacteria. The addition of apple vinegar contributed to the reduction in the intensity of the cured meat flavor and the fatty flavor. Therefore, according to the results presented in this work, it can be concluded that 3% of vinegar is the optimal addition, which may be used in the next step of investigation, taking into account color formation abilities as well as microbiological quality and lipid oxidation processes.

Use of whey protein concentrate to encapsulate hydrophobic natural antimicrobials to improve their incorporation into high moisture foods enhancing their antimicrobial activity

Synthetic antimicrobials have been questioned by consumers; thus, natural antimicrobials have emerged as an alternative. However, their use is limited by their low miscibility in high-moisture foods. The objective of this work was to formulate and characterize microparticles of cinnamaldehyde (E-CIN) and vanillin (E-VA) using whey protein concentrate (WPC), and to assess the effect of the encapsulation on the inactivation of L. innocua in a protein beverage. The concentration of WPC (1:1 or 2:1) in the E-CIN did not affect the droplet size and stability, thus the 1:1 ratio was selected. On the contrary, in E-VA increasing WPC concentration (2:1) reduced the droplet size, increasing stability. E-CIN presented greater antimicrobial activity than the unemulsified CIN. E-CIN (1.0 g/L) showed the greatest antimicrobial activity with 3.5 log cycles reduction of L. innocua. While vanillin encapsulation had an insignificant effect on the antimicrobial activity, reducing 1.0 log cycles of L. innocua. In conclusion, cinnamaldehyde was more effective than vanillin, and the encapsulation with WPC increased its antimicrobial activity. Further research is necessary to improve the stability and the antimicrobial activity of vanillin microparticles. Industrial relevanceThis work proposes an alternative to replace synthetic antimicrobials with natural antimicrobials of plant origin. It is based on solving the problem of the low miscibility of hydrophobic antimicrobials such as cinnamaldehyde (cinnamon oil) and vanillin, to incorporate them into foods with high moisture content. This information could be useful for the beverage and juice industry, as encapsulated natural antimicrobials can be used to obtain high-quality, fresh, clean label products. Additionally, extending the shelf life of the product can be advantageous for commercialization purposes.

Effect of Naturally Available Materials on Ripening Behaviour of Sapota Cv. Kalipatti

The present investigation entitled “Studies on the effect of naturally available materials on ripening behaviour of Sapota (Manilkara achras (Mill) Fosberg) Cv. Kalipatti.” was carried out at PG laboratory in College of Horticulture, Rajendranagar during 2016 – 2017 and 2017 - 2018. Four different treatments involving sapota leaves, Paddy straw, Paper shreds and gunny bags were used for getting uniform ripening in sapota in completely randomized design with four replications. Each treatment consisted of 20 fruits per replication. Various physical parameters like physiological loss in weight, number of days for ripening, firmness, ripening, shelf life and spoilage were recorded. Among naturally available materials for ripening of fruits, the use of gunny bags (T4) recorded minimum physiological loss in weight (13.77 %), number of days taken for ripening (5.50 days) and maximum shelf life (11.50 days). Maximum ripening percent (73.70 %) was recorded with fruits ripened in paddy straw (T2).

Application of Opuntia ficus-indica Mucilage and Aloe Gel-Based Edible Coating to Enhance Postharvest Quality and Microbiological Aspects of Fresh Figs (Ficus carica L.)

Fig is a widespread crop in southern Italy, highly valued for its sweet flavor. However, its consumption as a fresh product is limited to three to four days after harvest because of its high susceptibility to quality loss and microbial contamination. The combined use of low temperature and a modified atmosphere is the traditional preservation method. However, several studies have shown that the use of Aloe arborescens or vera and O. ficus-indica (OFI) mucilage as an edible coating could reduce the microbial load and water loss, respectively. Therefore, our study aimed to evaluate the synergistic effects of Aloe gel (AG) and O. ficus-indica mucilage (OM) on the quality and safety of two fig cultivars, ‘San Giovanni’ and ‘Melanzana’, during cold storage at 4 °C. The main results showed the effectiveness of edible coatings on both fig cultivars. An AG coating significantly reduced the microbial load, while the OM treatment showed the ability to preserve firmness and reduce weight loss. In addition, the combined OM + AG treatment showed the same effects as the individual coating formulations, also improving visual appearance. Thus, the use of the synergetic coating formulation could be a natural way to reduce the microbial load, extending fresh fig fruit’s shelf life.