Nanocoating with extract of tarbush to retard Fuji apples senescence

• Published in: Postharvest biology and technology Vol. 134; pp. 67 - 75
• Main Authors: De León-Zapata, Miguel A., Pastrana-Castro, Lorenzo, Barbosa-Pereira, Letricia, Rua-Rodríguez, María Luisa, Saucedo, Saul, Ventura-Sobrevilla, Janeth M., Salinas-Jasso, Thalia A., Rodríguez-Herrera, Raul, Aguilar, Cristóbal N.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.12.2017; Elsevier BV
• Subjects: Apples; Biology; Candelilla; Candelilla wax; Firmness; Flourensia cernua; Fruits; Fuji apple; Harvest; Microorganisms; Nanocoating; Senescence; Water; Water vapor; Wettability; Candelilla; Wettability; Flourensia cernua; Nanocoating; Fuji apple
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2017.08.010

[Display omitted] •The hot high shear stirring method was used to prepare the nanocoating.•Tween 80 incorporation into nanosystems provoked wettability increase.•Nanocoating with extract of tarbush retarded the Fuji apples senescence. This work aims to study the ability of a nanocoating based on candelilla wax and extract of tarbush (Flourensia cernua) as edible coating to retard Fuji apples senescence. The first part of the work consisted in obtaining the nanocoating solution with the suitable values of wettability on Fuji apple surface. The concentration of 0.8% of tween 80 was selected for use in the nanocoating. Subsequently, extract of tarbush was obtained and added in the improved nanocoating. The extract of tarbush significantly decreased the droplet size and increased the magnitude of the z-potential of the nanocoating. The optical profilometry results showed a closed surface and less rough on the nanocoating with extract. The effects of application of the nanocoating with extract of tarbush to Fuji apples were assessed by determining the physicochemical changes, water vapor transferred, morphological studies and microbiological stability of the Fuji apples treated during 56 d of storage. The minimum values of water vapor transferred and physicochemical changes was obtained in Fuji apples coated with nanocoating with extract of tarbush. The application of nanocoating with extract of tarbush on Fuji apples senescence delay of the fruits, wich resulted in a decrease in firmness loss, reducing the physicochemical changes and the microbial growth in fruit when compared to non-coated fruit.