
تعداد نشریات | 21 |
تعداد شمارهها | 301 |
تعداد مقالات | 3,173 |
تعداد مشاهده مقاله | 3,211,861 |
تعداد دریافت فایل اصل مقاله | 2,380,312 |
Effects of nano-chitosan and chitosan coating on the postharvest quality, polyphenol oxidase activity and malondialdehyde content of strawberry (Fragaria x ananassa Duch.) | ||
Journal of Horticulture and Postharvest Research | ||
مقاله 2، دوره 3، Issue 1 - شماره پیاپی 6، خرداد 2020، صفحه 11-24 اصل مقاله (2.47 M) | ||
نوع مقاله: Original Article | ||
شناسه دیجیتال (DOI): 10.22077/jhpr.2019.2698.1082 | ||
نویسندگان | ||
Ha V. H. Nguyen* ؛ Duyen H. H. Nguyen | ||
Food Technology Department, Biotechnology School, International University, Vietnam National University HCMC. | ||
چکیده | ||
Purpose: The aim of this study was to investigate the effects of nano-chitosan and chitosan coating on physico-chemical properties of strawberries during storage. Research methods: Fresh strawberries were coated with different concentrations of chitosan (1%, 1.5%. 2%) or nano-chitosan (0.2%, 0.4%, and 0.8%) and stored in 20C for 21 days. Findings: Coatingstrawberry with0.2% and 0.4% nano-chitosan preserved the overall quality index of the fruit up to 21 days. The treatments reduced weight loss, retained firmness, titratable acidity and L-ascorbic acid, significantly retarded malondialdehyde production and inhibited polyphenol oxidase activity of the stored fruit. The 0.2% nano-chitosan treatment reserved total soluble solid and total anthocyanin content better than the 0.4% nano-chitosan. Although 2% chitosan coating showed the positive effects, the overall quality index of the coated fruit was reduced below the acceptable level after 18 days, shorter as compared to the others coated with the lower concentrations of nano-chitosan. Research Limitations: Nano-chitosan, showing to be the effective coating material in this study, is not popular traded in the industry. Originality/Value: The combination of 0.2 % nano-chitosan coating and storing fresh strawberry at 2°C preserved the quality of fruits up to 21 days. The much lower concentrations of nano-chitosan showed higher positive effects as compared to the higher concentrations of chitosan. This would help to reduce the cost of postharvest handlings for the strawberry industry. | ||
کلیدواژهها | ||
anthocyanin content؛ edible coating؛ Post-Harvest Losses؛ post-harvest quality؛ total phenolic content | ||
مراجع | ||
Almenar, E., Del‐Valle, V., Hernández‐Muñoz, P., Lagarón, J. M., Catalá, R., & Gavara, R. (2007). Equilibrium modified atmosphere packaging of wild strawberries. Journal of the Science of Food and Agriculture, 87(10), 1931-1939. https://doi.org/10.1002/jsfa.2938
Ananga, A., Georgiev, V., Ochieng, J., Phills, B., & Tsolova, V. (2013). Production of anthocyanins in grape cell cultures: a potential source of raw material for pharmaceutical, food, and cosmetic industries. The Mediterranean genetic code-grapevine and olive, 247-287. AOAC. (1990). Titrable Acidity 942.15. AOAC Official Methods of Analysis, 15th ed. Baldwin, E. A., Hagenmaier, R., & Bai, J. (2011). Edible coatings and films to improve food quality: CRC Press. Boeing, J. S., Barizão, É. O., e Silva, B. C., Montanher, P. F., de Cinque Almeida, V., & Visentainer, J. V. (2014). Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis. Chemistry Central Journal, 8(1), 48. http://dx.doi.org/10.1186/s13065-014-0048-1 Brat, P., Mennen, L., George, S., Scalbert, A., Bellamy, A., Amiot-Carlin, M., & Chaffaut, L. (2007). Determination of the polyphenol content of fruits and vegetables. Establishment of a database and estimation of the polyphenol intake in the French diet. Acta Horticulturae, 744, 61. http://dx.doi.org/10.17660/ActaHortic.2007.744.5 Bautista-Baños, S., Hernández-López, M., Bosquez-Molina, E., & Wilson, C. (2003). Effects of chitosan and plant extracts on growth of Colletotrichum gloeosporioides, anthracnose levels and quality of papaya fruit. Crop Protection, 22(9), 1087-1092. https://doi.org/10.1016/S0261-2194(03)00117-0 Cordenunsi, Nascimento, J. d., & Lajolo, F. (2003). Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry, 83(2), 167-173. https://doi.org/10.1016/S0308-8146(03)00059-1 El Ghaouth, A., Ponnampalam, R., Castaigne, F., & Arul, J. (1992). Chitosan coating to extend the storage life of tomatoes. HortScience, 27(9), 1016-1018. https://journals.ashs.org/hortsci/view/journals/hortsci/27/9/article-p1016.xml Giusti, M.M., Rodriguez-Saona, L.E, & Wrolstad, R.E. (1999). Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. Journal of Agricultural and Food Chemistry, 47(11), 4631-4637. https://doi.org/10.1021/jf981271k Gol, N. B., Patel, P. R., & Rao, T. R. (2013). Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan. Postharvest Biology and Technology, 85, 185-195. https://doi.org/10.1016/j.postharvbio.2013.06.008 Goy, R. C., Britto, D. d., & Assis, O. B. (2009). A review of the antimicrobial activity of chitosan. Polímeros, 19(3), 241-247. http://dx.doi.org/10.1590/S0104-14282009000300013 Han, Lederer, C., McDaniel, M., & Zhao, Y. (2005). Sensory evaluation of fresh strawberries (Fragaria x ananassa) coated with chitosan‐based edible coatings. Journal of Food Science, 70(3). https://doi.org/10.1111/j.1365-2621.2005.tb07153.x Han, Zhao, Y., Leonard, S., & Traber, M. (2004). Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus). Postharvest Biology and Technology, 33(1), 67-78. https://doi.org/10.1016/j.postharvbio.2004.01.008 Hangun-Balkir, Y., & McKenney, M. L. (2012). Determination of antioxidant activities of berries and resveratrol. Green Chemistry Letters and Reviews, 5(2), 147-153. https://doi.org/10.1080/17518253.2011.603756 Hernández-Muñoz, P., Almenar, E., Del Valle, V., Velez, D., & Gavara, R. (2008). Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria × ananassa) quality during refrigerated storage. Food Chemistry, 110(2), 428-435. https://doi.org/10.1016/j.foodchem.2008.02.020 Hernández-Muñoz, P., Almenar, E., Ocio, M. J., & Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology, 39(3), 247-253. https://doi.org/10.1016/j.postharvbio.2005.11.006 Holzwarth, M., Korhummel, S., Carle, R., & Kammerer, D. R. (2012). Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria × ananassa Duch.). Food Research International, 48(1), 241-248. https://doi.org/10.1016/j.foodres.2012.04.004 Kapur, A., Hasković, A., Čopra-Janićijević, A., Klepo, L., Topčagić, A., Tahirović, I., & Sofić, E. (2012). Spectrophotometric analysis of total ascorbic acid content in various fruits and vegetables. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, 38(4). Kerch, G. (2015). Chitosan films and coatings prevent losses of fresh fruit nutritional quality: A review. Trends in Food Science & Technology, 46(2), 159-166. https://doi.org/10.1016/j.tifs.2015.10.010 Kerch, G., Sabovics, M., Kruma, Z., Kampuse, S., & Straumite, E. (2011). Effect of chitosan and chitooligosaccharide on vitamin C and polyphenols contents in cherries and strawberries during refrigerated storage. European Food Research and Technology, 233(2), 351-358. https://link.springer.com/article/10.1007/s00217-011-1525-6 Kester, J. J., & Fennema, O. (1986). Edible films and coatings: a review. Food technology (USA). Kou, X.-H., Guo, W.-l., Guo, R.-z., Li, X.-y., & Xue, Z.-h. (2014). Effects of chitosan, calcium chloride, and pullulan coating treatments on antioxidant activity in pear cv.“Huang guan” during storage. Food and Bioprocess Technology, 7(3), 671-681. https://link.springer.com/article/10.1007/s11947-013-1085-9 Kumar, M. N. R. (2000). A review of chitin and chitosan applications. Reactive and Functional Polymers, 46(1), 1-27. Lorevice, M. V., Moura, M. R. d., Aouada, F. A., & Mattoso, L. H. (2012). Development of novel guava puree films containing chitosan nanoparticles. Journal of Nanoscience and Nanotechnology, 12(3), 2711-2717. https://doi.org/10.1166/jnn.2012.5716 Macheix, J.-J., & Fleuriet, A. (1990). Fruit phenolics: CRC press. Nunes, Brecht, J. K., Morais, A., & Sargent, S. A. (2005). Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 10C. Journal of Food Science, 70(1). https://doi.org/10.1111/j.1365-2621.2005.tb09069.x Pasquariello, M. S., Di Patre, D., Mastrobuoni, F., Zampella, L., Scortichini, M., & Petriccione, M. (2015). Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit. Postharvest Biology and Technology, 109, 45-56. https://doi.org/10.1016/j.postharvbio.2015.06.007 Petriccione, M., Mastrobuoni, F., Pasquariello, M. S., Zampella, L., Nobis, E., Capriolo, G., & Scortichini, M. (2015). Effect of chitosan coating on the postharvest quality and antioxidant enzyme system response of strawberry fruit during cold storage. Foods, 4(4), 501-523. https://doi.org/10.3390/foods4040501 Rajalakshmi, A., Krithiga, N., & Jayachitra, A. (2013). Antioxidant activity of the chitosan extracted from shrimp exoskeleton. Middle-east Journal of Scientific Research, 16(10), 1446-1451. http://dx.doi.org/10.5829/idosi.mejsr.2013.16.10.12033 Silvestre, C., Duraccio, D., & Cimmino, S. (2011). Food packaging based on polymer nanomaterials. Progress in Polymer Science, 36(12), 1766-1782. https://doi.org/10.1016/j.progpolymsci.2011.02.003 U.S. FDA (2001). Food and Drug Admistration (FDA) of USA. Vargas, M., Albors, A., Chiralt, A., & González-Martínez, C. (2006). Quality of cold-stored strawberries as affected by chitosan–oleic acid edible coatings. Postharvest Biology And Technology, 41(2), 164-171. https://doi.org/10.1016/j.postharvbio.2006.03.016 Velickova, E., Winkelhausen, E., Kuzmanova, S., Alves, V. D., & Moldão-Martins, M. (2013). Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT-Food Science and Technology, 52(2), 80-92. https://doi.org/10.1016/j.lwt.2013.02.004 Yang, F., Li, H., Li, F., Xin, Z., Zhao, L., Zheng, Y., & Hu, Q. (2010). Effect of nano‐packing on preservation quality of fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during storage at 4° C. Journal of Food Science, 75(3). https://doi.org/10.1111/j.1750-3841.2010.01520.x Zhang, X., & Xingfeng, S. (2015). Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit. Czech Journal of Food Science, 33(2), 109-117. http://dx.doi.org/10.17221/384/2014-CJFS | ||
آمار تعداد مشاهده مقاله: 2,351 تعداد دریافت فایل اصل مقاله: 2,069 |