TY - JOUR
T1 - Impact of chitosan based edible coatings functionalized with natural compounds on Colletotrichum fragariae development and the quality of strawberries
AU - Ventura-Aguilar, R. I.
AU - Bautista-Baños, S.
AU - Flores-García, G.
AU - Zavaleta-Avejar, L.
N1 - Publisher Copyright:
© 2018
PY - 2018/10/1
Y1 - 2018/10/1
N2 - 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.
AB - 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.
KW - Antioxidant capacity
KW - Cinnamon essential oil
KW - Fragaria ananassa Duch
KW - Roselle
UR - http://www.scopus.com/inward/record.url?scp=85046363104&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.04.063
DO - 10.1016/j.foodchem.2018.04.063
M3 - Artículo
C2 - 29751902
SN - 0308-8146
VL - 262
SP - 142
EP - 149
JO - Food Chemistry
JF - Food Chemistry
ER -