Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria×ananassa) quality
Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to t...
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| Published in | Electronic Journal of Biotechnology Vol. 18; no. 6; pp. 406 - 411 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier B.V
01.11.2015
Pontificia Universidad Católica de Valparaíso Elsevier |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation.
On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality.
Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits. |
|---|---|
| AbstractList | Background Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. Results On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality. Conclusions Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits. Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality. Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits. Background: Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. Results: On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality. Conclusions: Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits. Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation.On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality.Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits. |
| Author | López, Luis Tapia, Cristian Bunger, Andrea Escalona, Victor Valenzuela, Carolina Abugoch, Lilian |
| AuthorAffiliation | Universidad de Chile |
| AuthorAffiliation_xml | – name: Universidad de Chile |
| Author_xml | – sequence: 1 givenname: Carolina surname: Valenzuela fullname: Valenzuela, Carolina email: cvalenzuelav@u.uchile.cl organization: Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago, Chile – sequence: 2 givenname: Cristian surname: Tapia fullname: Tapia, Cristian organization: Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile – sequence: 3 givenname: Luis surname: López fullname: López, Luis organization: Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile – sequence: 4 givenname: Andrea surname: Bunger fullname: Bunger, Andrea organization: Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile – sequence: 5 givenname: Victor surname: Escalona fullname: Escalona, Victor organization: Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile – sequence: 6 givenname: Lilian surname: Abugoch fullname: Abugoch, Lilian email: labugoch@uchile.cl organization: Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile |
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| Keywords | Sunflower oil Chitosan Strawberry Quinoa protein Edible films |
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minimally processed strawberries publication-title: Food Microbiol – volume: 33 start-page: 67 year: 2004 end-page: 78 article-title: Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus) publication-title: Postharvest Biol Technol – volume: 96 start-page: 769 year: 1992 end-page: 79 article-title: Antifungal activity of chitosan on postharvest pathogens: Induction of morphological and cytological alterations in Rhizopus stolonifer publication-title: Mycol Res – volume: 41 start-page: 164 year: 2006 end-page: 71 article-title: Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings publication-title: Postharvest Biol Technol – volume: 52 start-page: 80 year: 2013 end-page: 92 article-title: Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions publication-title: 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strawberrieswith edible coatings enriched with chitosan publication-title: Postharvest Biol Technol – volume: 36 start-page: 199 year: 2005 end-page: 208 article-title: Effect of edible wheat gluten-based films and coatings on refrigerated strawberry (Fragaria ananassa) quality publication-title: Postharvest Biol Technol – volume: 48 start-page: 843 year: 2013 end-page: 9 article-title: Effect of alkaline extraction on the structure of the protein of quinoa (Chenopodium quinoa Willd.) and its influence on film formation publication-title: Int J Food Sci Technol – volume: 44 start-page: 63 year: 2007 end-page: 70 article-title: Optimization of edible coating composition to retard strawberry fruit senescence publication-title: Postharvest Biol Technol – volume: 67 start-page: 2792 year: 2002 end-page: 7 article-title: Internalmodified atmospheres of coated fresh fruits and vegetables: Understanding relative humidity effects publication-title: J Food Sci – volume: 25 start-page: 879 year: 2011 end-page: 86 article-title: Characterization of quinoa protein-chitosan blend edible films publication-title: Food Hydrocoll – year: 1996 publication-title: Official methods of analysis of AOAC International – volume: 110 start-page: 428 year: 2008 end-page: 35 article-title: Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria × ananassa) quality during refrigerated storage publication-title: Food Chem – volume: 44 start-page: 347 year: 2002 end-page: 94 article-title: Development and application of multicomponent edible coatings and films: A review publication-title: Adv Food Nutr Res – year: 1987 publication-title: NC-ISO 7954: Microbiology. General guidance for enumeration of yeasts and moldsColony count technique at 25°C – volume: 50 start-page: 531 year: 2013 end-page: 7 article-title: Quinoa protein-chitosan-sunflower oil edible film: Mechanical, barrier and structural properties publication-title: LWT-Food Sci Technol – volume: 44 start-page: 198 year: 2011 end-page: 203 article-title: Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries publication-title: Food Res Int – volume: 56 start-page: 4745 year: 2008 end-page: 50 article-title: Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates publication-title: J Agric Food Chem – volume: 47 start-page: 141 year: 2008 end-page: 50 article-title: Polygalacturonase activity and expression of related genes during ripening of strawberry cultivars with contrasting fruit firmness publication-title: Postharvest Biol Technol – volume: 25 start-page: 108 year: 2006 end-page: 18 article-title: Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities publication-title: Crop Prot – year: 1996 publication-title: Handling strawberries for fresh market – volume: 70 start-page: 172 year: 2005 end-page: 8 article-title: Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings publication-title: J Food Sci |
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| Snippet | Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible... Background Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling.... Background: Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling.... |
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| SubjectTerms | biotechnology BIOTECHNOLOGY & APPLIED MICROBIOLOGY carbon dioxide cell respiration Chitosan cold storage color Edible films films (materials) Fragaria ananassa fruit quality fruits greenhouse gas emissions molds (fungi) oils postharvest treatment Quinoa protein sensory evaluation shelf life strawberries Strawberry Sunflower oil yeasts |
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| Title | Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria×ananassa) quality |
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