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Efficacy of limonene nano coatings on post-harvest shelf life of strawberries

Author:
Dhital, Rajiv, Mora, Nathalie Becerra, Watson, Dennis G., Kohli, Punit, Choudhary, Ruplal
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 124-134
ISSN:
0023-6438
Subject:
alginates, anthocyanins, carbon dioxide, coatings, color, edible films, fruit quality, fruits, headspace analysis, lecithins, limonene, molds (fungi), nutritive value, pH, phenolic compounds, shelf life, storage time, strawberries, titratable acidity, total soluble solids, yeasts
Abstract:
Strawberries are highly demanded fruits because of their color, nutritional values and appearance. The aim of this study was to develop and characterize alginate and limonene liposomes as edible coating materials and to determine their efficacy in shelf life extension and maintaining quality parameters of ‘Chandler’ strawberries. Alginate solution (1.5% w/v) and Limonene liposomes prepared from 80% lecithin and 20% PDA were used as edible coating materials. Fungal decay percentage, total yeast and mold counts, headspace atmosphere analysis, total soluble solids, pH, titratable acidity, total anthocyanin content and total phenolics were analyzed to assess fruit quality during 14 days at 4 °C of storage. Days of storage was found to be significant in maintaining the quality of the strawberries. Among the coating types, limonene liposomes were found to be significantly more effective in maintaining the lower concentration of carbon dioxide (CO2), lower the change in pH (3.9), and had higher total anthocyanin (43.85) content during storage than those without a liposomal coating. Thus, limonene liposomes were found to be useful for extending the shelf life and maintaining quality of strawberry fruits.
Agid:
6017955