Impact of chitosan based edible coatings functionalized with natural compounds on Colletotrichum fragariae development and the quality of strawberries

Food Chemistry
R I Ventura-AguilarL Zavaleta-Avejar

Abstract

The antifungal effect of chitosan edible coatings (ChEC) functionalized with cinnamon essential oil and aqueous extract of Roselle calyces on Colletotrichum fragariae growth and physical-chemical, physiological and nutraceutical features of strawberries at 5 and 20 °C were evaluated. ChEC was characterized with respect to its water vapor permeability (WVP) and mechanical properties. Results indicated that C. fragariae grew from the third day in strawberries stored at 20 °C, whilst at 5 °C disease symptoms were observed after 10 days in fruit inoculated and treated with ChEC after 24 h. The weight loss was reduced 15 times and firmness was higher by 33% in fruit treated with ChEC and stored at 5 °C. The antioxidant capacity of strawberries increased at the end of the storage only in control group. In conclusion, ChEC can be an effective technology for preserving quality strawberries for 17 days at 5 °C.

Citations

Nov 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sofia C LourençoVítor D Alves
Mar 19, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Edaena Pamela Díaz-GalindoOctavio Dublan Garcia
Jan 7, 2021·Critical Reviews in Food Science and Nutrition·Dawei YuWenshui Xia
Feb 4, 2021·Foods·Elsa Díaz-Montes, Roberto Castro-Muñoz
Oct 24, 2020·International Journal of Biological Macromolecules·Gonzalo Hernández-LópezLaura Leticia Barrera-Necha
Jun 3, 2021·Membranes·Ma de la Paz Salgado-CruzJorge Yáñez-Fernández

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