Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (Annona cherimola)

Multilayer coating can be applied on fresh fruit to protect and enhance its shelf life. This study evaluated the application of a multilayer protein and chitosan coating on fresh cherimoya. To determinate the effect of the multilayer coating on the shelf life on the fruit, total phenolic content, pH...

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Bibliographic Details
Published inCoatings (Basel) Vol. 13; no. 1; p. 41
Main Authors Rossi-Márquez, Giovanna, Dávalos-Saucedo, Cristian Aarón, Mayek-Pérez, Netzahualcóyotl, Di Pierro, Prospero
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.01.2023
Subjects
Brix value
Carbohydrates
Cherimoya
Chitosan
Coating effects
Fruits
Mechanical properties
Multilayers
Proteins
Quality management
Ripening
Shelf life
Vegetables
Water loss
Weight loss
United States > US
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Summary:Multilayer coating can be applied on fresh fruit to protect and enhance its shelf life. This study evaluated the application of a multilayer protein and chitosan coating on fresh cherimoya. To determinate the effect of the multilayer coating on the shelf life on the fruit, total phenolic content, pH, °Brix, weight loss, and hardness values were tested. The ripening process is associated with an increase of soluble solids, and results showed that the presence of the multilayered coating maintains the total phenolic content, pH, and °Brix values over time while reducing the water loss. This effect is probably due to the presence of the coating that creates a barrier on the food surface that reduces the respiration rate and affects the ripening process, demonstrating the method’s feasibility to be used to enhance the shelf life of fresh-cut cherimoya.
ISSN:2079-6412
2079-6412
DOI:10.3390/coatings13010041