with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Document Type : Research Article-en

Authors

Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, Iran

Abstract

The sapodilla fruit has a limited shelf life due to its perishability and rapid moisture loss. The application of edible coatings has attracted much interest because they are effective in prolonging the shelf life of fruits. This study aims to evaluate the effectiveness of an edible coating made from xanthan gum (XG) (0.1% and 0.2%) combined with oleic acid (Ol) (1%) in prolonging the shelf life of sapodilla fruit at 8 ± 1 οc and a relative humidity (RH) of 85-90%. Weight loss was significantly reduced in the treated fruits, with the minimum weight loss observed in the Xan 0.2% + Ol treatment. Except for the Ol treatment, the other treatments showed a higher level of firmness compared to the control. At the end of the experiment, the treatments significantly reduced fruit respiration. The treated fruits also showed significantly increased antioxidant capacity and higher levels of ascorbic acid compared to the control. The lowest TSS (22.8%) level was noted in the Xan 0.2 + Ol treatment. Moreover, the results showed that fruit treated with Xan 0.1% + Ol coating exhibited higher activity in the superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) enzymes compared to the fruit treated with Xan 0.2 + Ol coating and the control samples. In general, fruits treated with Xan 0.2 + Ol and Xan 0.1% + Ol demonstrated the highest overall quality compared to the control and other treatments. Therefore, the application of these treatments is recommended for maintaining the quality of sapodilla fruit.

Keywords

Main Subjects

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

  1. Ali, S., Anjum, M.A., Ejaz, S., Hussain, S., Ercisli, S., Saleem, M.S., & Sardar, H. (2021). Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’mandarin fruits during low temperature storage. International Journal of Biological Macromolecules, 168, 77-85. https://doi.org/10.1016/j.ijbiomac.2020.12.028
  2. Ayranci, E., & Tunc, S. (2004). The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris) and green peppers (Capsicum annuum L.). Food Chemistry, 87(3), 339-342. https://doi.org/10.1016/j.foodchem.2003.12.003
  3. Brand-Williams, W., Cuvelier, M.E., & Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  4. Butar-Butar, M.E.T., Sukawaty, Y., & Sa'adah, H. (2021). Formulation and evaluation lotion of Tengkawang seed fat (Shorea mecistopteryx Ridley) and cocoa fat (Theobroma cacao) as a base. Jurnal Farmasi Etam (JFE), 1(1), 1-9. https://doi.org/10.52841/jfe.v1i1.188
  5. Camargo, J. M., Dunoyer, A. T., & García-Zapateiro, L. A. (2016). The effect of storage temperature and time on total phenolics and enzymatic activity of sapodilla (Achras sapota). Revista Facultad Nacional de Agronomía Medellín, 69(2), 7955-7963. https://doi.org/10.15446/rfna.v69n2.59140
  6. Chance, B., & Maehly, A.C. (1955). [136] Assay of catalases and peroxidases. https://doi.org/10.1016/S0076-6879(55)02300-8
  7. Etemadipoor, R., Dastjerdi, A.M., Ramezanian, A., & Ehteshami, S. (2020). Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit. Scientia Horticulturae, 266, 109255. https://doi.org/10.1016/j.scienta.2020.109255
  8. Galindo-Pérez, M.J., Quintanar-Guerrero, D., Mercado-Silva, E., Real-Sandoval, S.A., & Zambrano-Zaragoza, M.L. (2015). The effects of tocopherol nanocapsules/xanthan gum coatings on the preservation of fresh-cut apples: Evaluation of phenol metabolism. Food and Bioprocess Technology, 8, 1791-1799. https://doi.org/10.1007/s11947-015-1523-y
  9. Galus, S., & Kadzińska, J. (2015). Food applications of emulsion-based edible films and coatings. Trends in Food Science & Technology, 45(2), 273-283. https://doi.org/10.1016/j.tifs. 2015.07.011
  10. Giannopolitis, C.N., & Ries, S.K. (1977). Superoxide dismutases: I. Occurrence in higher plants. Plant Physiology, 59(2), 309-314. https://doi.org/10.1104/pp.59.2.309
  11. Hassan, B., Chatha, S.A.S., Hussain, A.I., Zia, K.M., & Akhtar, N. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095-1107. https://doi.org/10.1016/j.ijbiomac. 2017.11.097
  12. Hazirah, M.N., Isa, M.I.N., & Sarbon, N.M. (2016). Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends. Food Packaging and Shelf Life, 9, 55-63. https://doi.org/10.1016/j.fpsl.2016.05.008
  13. Juhaimi, F.A., Ghafoor, K., & Özcan, M.M. (2012). Physical and chemical properties, antioxidant activity, total phenol and mineral profile of seeds of seven different date fruit (Phoenix dactylifera) varieties. International Journal of Food Sciences and Nutrition, 63(1), 84-89. https://doi.org/10.3109/09637486.2011.598851
  14. Karunanayake, K.O.L.C., Liyanage, K.C.M., Jayakody, L.K.R.R., & Somaratne, S. (2020). Basil oil incorporated beeswax coating to increase shelf life and reduce anthracnose development in mango cv. Willard. Ceylon Journal of Science, 49(5), 355-361. https://doi.org/10.4038/cjs. v49i5.7802
  15. Khajeh-Ali, S.H., Shahidi, F., Megahed, & Sedaghat, N. (2022). Evaluation of the effect of carboxy methyl cellulose edible coating containing Astragalus honey (Astragalus gossypinus) on the shelf-life of pistachio kernel. Food Control, 139, https://doi.org/10.1016/j.foodcont.2022.109094
  16. Khalil, O.A., Mounir, A.M., & Hassanien, R.A. (2020). Effect of gamma irradiated Lactobacillus bacteria as an edible coating on enhancing the storage of tomato under cold storage conditions. Journal of Radiation Research and Applied Sciences, 13(1), 318-330. https://doi.org/10.1080/16878507.2020.1723886
  17. Kumar, A., & Saini, C.S. (2021). Edible composite bi-layer coating based on whey protein isolate, xanthan gum and clove oil for prolonging shelf life of tomatoes. Measurement Food, 2, 100005. https://doi.org/10.1016/j.meafoo.2021.100005
  18. Kumar, N., Pratibha, Upadhyay, A., Trajkovska Petkoska, A., Gniewosz, M., & Kieliszek, M. (2023). Extending the shelf life of mango (Mangifera indica) fruits by using edible coating based on xanthan gum and pomegranate peel extract. Journal of Food Measurement and Characterization, 17(2), 1300-1308. https://doi.org/10.1007/s11694-022-01706-6
  19. Miteluț, A.C., Popa, E.E., Drăghici, M.C., Popescu, P.A., Popa, V.I., Bujor, O.C., & Popa, M.E. (2021). Latest developments in edible coatings on minimally processed fruits and vegetables: A review. Foods, 10(11), 2821. https://doi.org/10.3390/foods10112821
  20. Mladenoska, I. (2012). The potential application of novel beeswax edible coatings containing coconut oil in the minimal processing of fruits. Advanced Technologies, 1(2), 26-34.
  21. Nakano, Y., & Asada, K. (1981). Hydrogen peroxide is scavenged by ascorbate-specific peroxidase in spinach chloroplasts. Plant and Cell Physiology, 22(5), 867-880. https://doi.org/10.1093/oxfordjournals.pcp.a076232
  22. Naveed, F., Nawaz, A., Ali, S., & Ejaz, S. (2024). Xanthan gum coating delays ripening and softening of jujube fruit by reducing oxidative stress and suppressing cell wall polysaccharides disassembly. Postharvest Biology and Technology, 209, 112689. https://doi.org/10.1016/j.postharvbio.2023.112689
  23. O'grady, L., Sigge, G., Caleb, O.J., & Opara, U.L. (2014). Effects of storage temperature and duration on chemical properties, proximate composition and selected bioactive components of pomegranate (Punica granatum) arils. LWT-Food Science and Technology, 57(2), 508-515. https://doi.org/10.1016/j.lwt.2014.02.030
  24. Oliveira, L.S., Rodrigues, D.C., Lopes, M.M.A., Moura, C.F.H., Oliveira, A.B., & Miranda, M.R. A. (2017). Changes in postharvest quality and antioxidant metabolism during development and ripening of sapodilla (Manilkara zapota). International Food Research Journal, 24(6), 2427-2434.
  25. Paidari, S., Zamindar, N., Tahergorabi, R., Kargar, M., Ezzati, S., Shirani, N., & Musavi, S.H. (2021). Edible coating and films as promising packaging: a mini review. Journal of Food Measurement and Characterization, 15(5), 4205-4214. https://doi.org/10.1007/s11694-021-00979-7
  26. Sánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. Journal of Food Engineering, 98(4), 443-452. https://doi.org/10.1016/j.jfoodeng.2010.01.026
  27. Sapper, M., Talens, P., & Chiralt, A. (2019). Improving functional properties of cassava starch-based films by incorporating xanthan, gellan, or pullulan gums. International Journal of Polymer Science. https://doi.org/10.1155/2019/5367164
  28. Setianingsih, N.L., Suaniti, N.M., Wirawan, I.G. (2023) Increased attractiveness and shelf life of siamese tangerines (Citrus nobilis) using various palmitic, stearic, and oleic acid emulsions and mixtures. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 13,7(2), 87-96. https://doi.org/10.29165/ajarcde.v7i2.204
  29. Shah, N.N., Vishwasrao, C., Singhal, R.S., & Ananthanarayan, L. (2016). n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits. Food Hydrocolloids, 55, 179-188. https://doi.org/10.1016/j.foodhyd.2015.11.026
  30. Sharif, Z.I.M., Mustapha, F.A., Jai, J., & Zaki, N.A.M. (2017). Review on methods for preservation and natural preservatives for extending the food longevity. Chemical Engineering Research Bulletin, 19. https://doi.org/10.3329/cerb.v19i0.33809
  31. 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
  32. Wang, S.Y., & Gao, H. (2013). Effect of chitosan-based edible coating on antioxidants, antioxidant enzyme system, and postharvest fruit quality of strawberries (Fragaria x aranassa). LWT-Food Science and Technology, 52(2), 71-79. https://doi.org/10.1016/j.lwt.2012. 05.003
  33. Wani, S.M., Gull, A., Ahad, T., Malik, A.R., Ganaie, T.A., Masoodi, F.A., & Gani, A. (2021). Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties. International Journal of Biological Macromolecules. https://doi.org/10.1016/ j.ijbiomac.2021.06.008
  34. Widyastuti, T., Dewi, S.S., & Mudawy, A.A. (2023). Use of chitosan and essential oils as edible coating for Sapodilla fruit (Manilkara zapota). In IOP Conference Series: Earth and Environmental Science (Vol. 1172, No. 1, p. 012057). IOP Publishing. https://doi.org/10. 1088/1755-1315/1172/1/012057
  35. Xing, Z., Wang, Y., Feng, Z., & Tan, Q. (2008). Effect of different packaging films on postharvest quality and selected enzyme activities of Hypsizygus marmoreus Journal of Agricultural and Food Chemistry, 56(24), 11838-11844. https://doi.org/10.1021/ jf8024387
  36. Yaman, Ö., & Bayoιndιrlι, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food Science and Technology, 35(2), 146-150. https://doi.org/10. 1006/fstl.2001.0827
  37. Yuan, F., Wang, C., Yi, P., Li, L., Wu, G., Huang, F., & Gan, T. (2023). The effects of combined 1-methylcyclopropene and melatonin treatment on the quality characteristics and active oxygen metabolism of mango fruit during storage. Foods, 12(10), 1979. https://doi.org/10.3390/ foods12101979
  38. Zhang, Y., Huber, D.J., Hu, M., Jiang, G., Gao, Z., Xu, X., & Zhang, Z. (2018). Delay of postharvest browning in litchi fruit by melatonin via the enhancing of antioxidative processes and oxidation repair. Journal of Agricultural and Food Chemistry, 66(28), 7475-7484. https://doi.org/10.1021/acs.jafc.8b01922
  39. Zheng, M., Lian, F., Zhu, Y., Zhang, Y., Liu, B., Zhang, L., & Zheng, B. (2019). pH-responsive poly (xanthan gum-g-acrylamide-g-acrylic acid) hydrogel: Preparation, characterization, and application. Carbohydrate Polymers, 210, 38-46. https://doi.org/10.1016/j.carbpol.2019.01.052

 

 

CAPTCHA Image