Fucoidan-based coatings extend the shelf-life of nectarines

• Published in: Food Chemistry: X Vol. 22; p. 101479
• Main Authors: Lan, Yusi, Liu, Yu, Li, Xiang, Wu, Shengjun
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.06.2024; Elsevier
• Subjects: Fucoidan; Nectarine; preservation; Nectarine; preservation; Fucoidan
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101479

This research investigated the efficacy of fucoidan-based coatings in preserving nectarine fruits at room temperature. The present study compared the preservation effects of different fucoidan concentrations (1%, 3%, 5%) with distilled water serving as a control (0%). The findings revealed that the addition of fucoidan dose-dependently improved the room temperature preservation quality of the nectarines. Notably, a 5% fucoidan concentration markedly delays the onset of the respiratory peak in nectarines. On day 14 of storage, the plants were subsequently cultured on a 5% fucoidan coating (F5), which exhibited a weight loss rate of 5.87%, a spoilage rate of 18.33%, a hardness of 3.87 kg/cm², a soluble solid content of 11.47%, a titratable acid content of 0.29% and an ascorbic acid content of 2.58%. The overall acceptability score was 7.83. These results demonstrated that coating with fucoidan is an effective method for the preservation of nectarines. •The coatings suppressed respiration rate and weight loss.•The coatings suppressed decay incidence and maintained firmness.•The coatings suppressed the decreases in soluble solid and titratable acid content.•The coatings suppressed the decrease in ascorbic acid content.•The coatings suppressed the decrease in likeness.