Hostname: page-component-78c5997874-j824f Total loading time: 0 Render date: 2024-11-15T03:21:56.939Z Has data issue: false hasContentIssue false
  • English
  • Français

Enhancement of storability and quality maintenanceof carambola (Averrhoa carambola L.) fruit by usingcomposite edible coating

Published online by Cambridge University Press:  25 April 2014

Nilanjana S. Baraiya ,
Tadapaneni Venkata Ramana Rao  and
Vasudev R. Thakkar
Get access

Abstract

 Introduction. Our investigation aimed to examine the influence of eco-friendly edible coatings composed of sodium alginate, olive oil and green tea extract (GTE) on improving the shelf life and nutritional quality of carambola (A. carambola L.). Materials and methods. The combinations and concentrations of composite coatings tested were (2% sodium alginate + 0.1% olive oil) (T1), (2% sodium alginate + 0.2% olive oil) (T2) and (2% sodium alginate + 0.1% olive oil + 0.25% GTE) (T3), while the untreated fruit served as control (T4) and were stored at (25 ± 5) °C and (65 ± 5)% RH. All the stored fruit were subjected to physico-chemical and biochemical analysis at regular intervals of 4 days up to 16 days of their storage period. Results and discussion. Weight loss and decay occurrence were least in the fruit treated with T1 and T2 as compared with those of T3 and uncoated fruit (T4). The contents of total soluble solids, total sugars and changes in pigments were found to be least in fruit treated with T1 followed by those treated with T2 and T3. The addition of GTE (T3) to treated fruit during the storage helped enhance the antioxidants such as total phenols and ascorbic acid. Conclusion. The composite edible coatings tested in our study enhanced the shelf life of coated carambola fruit, i.e., thirteen days for T1, sixteen days for T2, fourteen days for T3 and twelve days for control or untreated fruit (T4); the nutritional quality of carambola was enhanced with the treatment of edible coating containing GTE.

Keywords

IndiaAverrhoa carambolafruitskeeping qualityedible filmsnutritive valueweight losspHdry matter contentantioxidantschlorophyllscarotenoidsIndeAverrhoa carambolafruitsaptitude à la conservationfilm comestiblevaleur nutritiveperte de poidspHteneur en matière sècheantioxydantchlorophyllecaroténoïdeIndiaAverrhoa carambolafrutasaptitude para la conservaciónfilm comestiblevalor nutritivopérdida de pesopHcontenido de materia secaantioxidantesclorofilascarotenoides
Type
Original article
Information
Fruits , Volume 69 , Issue 3 , May 2014 , pp. 195 - 205
Copyright
© 2014 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

McHugh, T.H., Aujard, J.F., Krochta, J.M., Plasticized whey protein edible films: water vapor permeability properties, J. Food Sci. 59 (1994) 416–419.CrossRefGoogle Scholar
Yang, L., Paulson, A.T., Mechanical and water vapour barrier properties of edible gellan films, Food Res. Int. 33 (2000) 563–570.CrossRefGoogle Scholar
Garcia, M.A., Pinotti, A., Martino, M.N., Zaritzky, N.E., Characterization of composite hydrocolloid films, Carbohydr. Polym. 56 (2004) 339–345.CrossRefGoogle Scholar
Campos, C.A., Gerschenson, L.N., Flores, S. K., Development of edible films and coatings with antimicrobial activity, Food Biopro. Technol. 4 (2011) 849–875.CrossRefGoogle Scholar
Cao, G., Sofic, , Prior, R.L., Antioxidant capacity of tea and common vegetables, J. Agric. Food Chem. 44 (1996) 3426−3431.CrossRefGoogle Scholar
Martin-Diana, A.B., Rico, D., Barry-Ryan, C., Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce, Innov. Food Sci. Emerg. 9 (2008) 593–603. CrossRefGoogle Scholar
Jhalegar, M.J., Sharma, R.R, Pal, R.K., Rana, V., Effect of postharvest treatments with polyamines on physiological and biochemical attributes of kiwifruit (Actinidia deliciosa) cv. Allison, Fruits 67 (2012) 13–22.CrossRefGoogle Scholar
Olivas, G.I., Mattinson, D.D., Barbosa-Canovas, G.V., Alginate coatings for preservation of minimally processed ‘Gala’ apples, Postharvest Biol. Technol. 45 (2007) 89–96.CrossRefGoogle Scholar
Anon., Official methods of analysis (16th ed.), Assoc. Off. Anal. Chem. (AOAC), Virginia, U.S.A., 1994.
Thimmaiah S.K., Standard methods of biochemical analysis, Kalyani Publ., New-Delhi, India, 1999.
Roe, J.H., Chemical determination of ascorbic acid, Methods Biochem. Anal. 1 (1954) 115.Google Scholar
Wang, Z.F., Ying, T.J., Bao, B.L., Huang, X.D., Characteristics of fruit ripening in tomato mutant epi, J. Zhejiang Univ. Sci. 6B (2005) 502–507.CrossRefGoogle Scholar
Bico, S.L.S., Raposo, M.F.J., Morais, R.M.S.C., Morais, A.M.M.B., Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh cut banana, Food Control 20 (2009) 508–514.CrossRefGoogle Scholar
Perez-Gago, M.B., Rojas, C., Del Rio, M.A., Effect of lipid type and amount of edible hydroxy propyl methylcellulose-lipid composite coatings used to protect postharvest quality of mandarins cv. Fortune, J. Food Sci. 67 (2002) 2903–2910.CrossRefGoogle Scholar
Maqbool, M., Ali, A., Alderson, P.G., Zahid, N., Siddiqui, Y., Effect of a novel edible composite coating based on gum arabic and chitosan on biochemical and physiological responses of banana fruits during cold storage, J. Agric. Food Chem. 59 (2011) 5474–5482.CrossRefGoogle ScholarPubMed
Pesis, E., Dvir, O., Feygenberg, O., Arie, R.B., Ackerman, M.L., Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit, Postharvest Biol. Technol. 26 (1999) 157–165.CrossRefGoogle Scholar
Tulin, A.O., Ulukanli, Z., Application of edible starch-based coating including glycerol plus Oleum nigella on arils from long-stored whole pomegranate fruits, J. Food Process. Pres. 36 (2012) 81–95.Google Scholar
Aguiar, R.P., Miranda, R.M.A., Lima, Á.M.P., Mosca, J.L., Moreira, R.A., Filho, J.E., Effect of a galactomannan coating on mango postharvest physicochemical quality parameters and physiology, Fruits 66 (4) (2011) 269–278.CrossRefGoogle Scholar
Patel, P.R., Gol, N.B., Rao, T.V.R., Physiochemical changes in sunberry (Physalis minima L.) fruit during growth and ripening, Fruits 66 (1) (2011) 37–46.CrossRefGoogle Scholar
Krishna, H., Das, B., Attri, B., Kumar, A., Ahmed, N., Interaction between different pre- and postharvest treatments on shelf life extension of 'Oregon Spur' apple, Fruits 67 (1) (2011) 31–40.CrossRefGoogle Scholar
Mastromatteo, M., Conte, A., Del Nobile, M.A., Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward), Food Res. Int. 44 (2010) 1224–1230.CrossRefGoogle Scholar
Park, H.J., Development of advanced edible coatings for fruits, Trends Food Sci. Technol. 10 (1999) 254–260.CrossRefGoogle Scholar
Lee, J.Y., Park, H.J., Lee, C.Y., Choi, W.Y., Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents, LWT-Food Sci. Technol. 36 (2003) 323–329.CrossRefGoogle Scholar
Rao, T.V.R, Gol, N.B., Shah, K.K., Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.), Sci. Hortic. 132 (2011) 18–26.CrossRefGoogle Scholar
Ali, A., Muhammad, M.T.M., Sijam, K., Siddiqui, Y., Effect of chitosan coating on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage, Food Chem. 124 (2011) 620–625. CrossRefGoogle Scholar
Nurul Hanani, M.Z., Halimahton Zahrah, M.S., Zaibunnisa, A.H., Effect of chitosan-palm stearin edible coating on the post harvest life of star fruits (Averrhoa carambola L.) stored at room temperature, Int. Food Res. J. 19 (4) (2012) 1433–1438. Google Scholar
Wills, R.B.G., Rigney, C.J., Effect of calcium on activity of mitochondria and pectic enzymes isolated from tomato fruits, J. Food Biochem. 3 (1979) 103–110.CrossRefGoogle Scholar
Nunes M.C.N., Soft fruits and berries (Chapter 3). Color atlas of postharvest quality of fruits and vegetables (M.C. do Nascimento Nunes, Ed.), Blackwell Publ., Singapore, 2008, pp. 137–185.
Yaw, O., Marshall, R., Koburger, A., Wei, I., Low pH inactivation of pectin esterase in single strength orange juice, J. Food Sci. 53 (2) (1998) 504–507.Google Scholar
Togrul, H., Arslan, N., Carboxymethyl cellulose from sugar beet pulp cellulose as a hydrophilic polymer in coating of mandarin, J. Food Eng. 62 (2004) 271–279.CrossRefGoogle Scholar
Zhu, X., Wang, Q., Cao, J., Jiang, W., Effects of chitosan coating on postharvest quality of mango (Mangifera indica) fruits, J. Food Proc. Pres. 32 (2008) 77–83.CrossRefGoogle Scholar
Imeh, U., Khokhar, S., Distribution of conjugated and free phenols in fruits: antioxidant activity and cultivar variations, J. Agric. Food Chem. 50 (2002) 6301–6306.CrossRefGoogle ScholarPubMed
Menon, S.V., Rao, T.V.R., Nutritional quality of muskmelon fruit as revealed by its biochemical properties during different rates of ripening, Int. Food Res. J. 19 (4) (2012) 1621–1628.Google Scholar
Ali, A., Maqbool, M., Alderson, P., Zahid, N., Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage, Postharvest Biol. Technol. 76 (2013) 119-124.CrossRefGoogle Scholar
Kumudavally, K.V., Phanindrakumar, H.S., Tabasum, A., Radhakrishna, K., Bawa, A.S., Green tea – a potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C), Food Chem. 107 (2008) 426–433.CrossRefGoogle Scholar
Chiu, P., Lai, L., Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green tea extracts in fruit-based salads, romaine hearts and pork slices, Int. J. Food Microbiol. 139 (2010) 23–30.CrossRefGoogle Scholar
Tucker G.A., Introduction, in: Seymour G.B., Taylor J.E., Tucker G.A. (Eds.), Biochemistry of fruit ripening, Chapman and Hall, London, U.K., 1993, pp. 1–51.
Carrillo-Lopez, A., Ramirez-Bustamante, F., Valdez-Torres, B., Rojas-Villegas, R., Yahia, M., Ripening and quality changes in mango fruit as affected by coating with an edible film, J. Food Qual. 23 (5) (2000) 479–486. CrossRefGoogle Scholar
Maftoonazad, N., Ramaswamy, H.S., Postharvest shelf life extension of avocados using methyl-cellulose based coating, LWT-Food Sci. Technol. 38 (2005) 617–624.CrossRefGoogle Scholar
Gol N.B., Chuadhri M.L., Rao T.V R., Effect of edible coatings on quality and shelf life of carambola (Averrhoa carambola L.), J. Food Sci. Technol. (2013) DOI 10.1007/s13197-013-0988-9.
Kittur, F.S., Saroja, N., Habibunnisa Tharanathan R.N., Polysaccharide-based composite coating formulations for shelf-life extension of fresh banana and mango, Eur. Food Res. Technol. 213 (2001) 306–311.CrossRefGoogle Scholar
Baraiya, N.S., Gol, N.B., Rao, T.V.R., Influence of polysaccharide-based edible coatings on the shelf life and nutritional quality of tomato fruit, Food 6 (1) (2012) 22–27.Google Scholar