Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)

Detalhes bibliográficos
Autor(a) principal: Vieira, Tiago M.
Data de Publicação: 2021
Outros Autores: Moldao-Martins, Margarida, Delgado Alves, Vitor
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/23366
Resumo: Fresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied envisaging their positive effect in enhancing figs’ shelf-life. Fig fruits cv. ‘Pingo de mel’ were harvested at commercial ripening stage and single emulsion-based coatings, composed of chitosan + olive oil and alginate + olive oil, were applied. After coatings application by dipping each fruit in the emulsion-based solutions at 4 C and drying, the coated fruits were sprayed with crosslinking solutions (6% tripolyphosphate and 1% calcium chloride for chitosan and alginate-based coatings, respectively). Then, were maintained at 4 C and analyzed after 1, 7, 14 and 19 days of storage. After each time interval, fruits were further maintained at 25 C for 2 days. The results have shown that coatings were effective on delaying fungal decay and postharvest ripening indicators (respiration rate, mass loss, softening and total soluble solids/titratable acidity ratio). The results foresee a fruits’ shelf life between 14 and 19 days under refrigeration at 4 C that may be followed up to 2 days at ambient temperature, higher than that estimated for uncoated fruits (less than 14 days at 4 C plus to 2 days at ambient temperature)
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spelling Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)alginatechitosanedible coatingscrosslinkingpostharvestfigsshelf lifeFresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied envisaging their positive effect in enhancing figs’ shelf-life. Fig fruits cv. ‘Pingo de mel’ were harvested at commercial ripening stage and single emulsion-based coatings, composed of chitosan + olive oil and alginate + olive oil, were applied. After coatings application by dipping each fruit in the emulsion-based solutions at 4 C and drying, the coated fruits were sprayed with crosslinking solutions (6% tripolyphosphate and 1% calcium chloride for chitosan and alginate-based coatings, respectively). Then, were maintained at 4 C and analyzed after 1, 7, 14 and 19 days of storage. After each time interval, fruits were further maintained at 25 C for 2 days. The results have shown that coatings were effective on delaying fungal decay and postharvest ripening indicators (respiration rate, mass loss, softening and total soluble solids/titratable acidity ratio). The results foresee a fruits’ shelf life between 14 and 19 days under refrigeration at 4 C that may be followed up to 2 days at ambient temperature, higher than that estimated for uncoated fruits (less than 14 days at 4 C plus to 2 days at ambient temperature)MDPIRepositório da Universidade de LisboaVieira, Tiago M.Moldao-Martins, MargaridaDelgado Alves, Vitor2022-02-03T10:13:01Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23366engVieira, T.M.; Moldao-Martins, M.; Alves, V.D. Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’). Foods 2021, 10, 718https://doi.org/10.3390/foods 10040718info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:52:54Zoai:www.repository.utl.pt:10400.5/23366Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:37.096269Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)
title Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)
spellingShingle Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)
Vieira, Tiago M.
alginate
chitosan
edible coatings
crosslinking
postharvest
figs
shelf life
title_short Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)
title_full Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)
title_fullStr Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)
title_full_unstemmed Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)
title_sort Composite coatings of chitosan and alginate emulsions with olive oil to enhance postharvest quality and shelf life of fresh figs (Ficus carica L. cv. Pingo De Mel)
author Vieira, Tiago M.
author_facet Vieira, Tiago M.
Moldao-Martins, Margarida
Delgado Alves, Vitor
author_role author
author2 Moldao-Martins, Margarida
Delgado Alves, Vitor
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Vieira, Tiago M.
Moldao-Martins, Margarida
Delgado Alves, Vitor
dc.subject.por.fl_str_mv alginate
chitosan
edible coatings
crosslinking
postharvest
figs
shelf life
topic alginate
chitosan
edible coatings
crosslinking
postharvest
figs
shelf life
description Fresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied envisaging their positive effect in enhancing figs’ shelf-life. Fig fruits cv. ‘Pingo de mel’ were harvested at commercial ripening stage and single emulsion-based coatings, composed of chitosan + olive oil and alginate + olive oil, were applied. After coatings application by dipping each fruit in the emulsion-based solutions at 4 C and drying, the coated fruits were sprayed with crosslinking solutions (6% tripolyphosphate and 1% calcium chloride for chitosan and alginate-based coatings, respectively). Then, were maintained at 4 C and analyzed after 1, 7, 14 and 19 days of storage. After each time interval, fruits were further maintained at 25 C for 2 days. The results have shown that coatings were effective on delaying fungal decay and postharvest ripening indicators (respiration rate, mass loss, softening and total soluble solids/titratable acidity ratio). The results foresee a fruits’ shelf life between 14 and 19 days under refrigeration at 4 C that may be followed up to 2 days at ambient temperature, higher than that estimated for uncoated fruits (less than 14 days at 4 C plus to 2 days at ambient temperature)
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-02-03T10:13:01Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/23366
url http://hdl.handle.net/10400.5/23366
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Vieira, T.M.; Moldao-Martins, M.; Alves, V.D. Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’). Foods 2021, 10, 718
https://doi.org/10.3390/foods 10040718
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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