Journal
FOOD PACKAGING AND SHELF LIFE
Volume 11, Issue -, Pages 40-48Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.fpsl.2016.12.001
Keywords
Chitosan; Carboxymethyl cellulose (CMC); Edible coatings; Antimicrobial; Antioxidant; Polyphenol oxidase
Categories
Funding
- South African Avocado Growers' Association (SAAGA)
- National Research Foundation's competitive support for unrated researchers grants [105978]
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This experiment was conducted to investigate a novel moringa leaf extract, together with commercially available edible coatings, namely, chitosan and carboxymethyl cellulose (CMC), as postharvest treatments to enhance shelf-life and improve the quality of 'Fuerte' and 'Hass' avocado fruit. Postharvest treatment included a 2% moringa extract with an emulsifier, two levels of chitosan (0.5, 1%), and CMC (0.5, 1%). Moringa extract with emulsifier and moringa containing chitosan and CMC significantly improved fruit quality of both cultivars. 'Fuerte' fruit treated with the combination of CMC (1%) and 2% moringa had significantly lower mass loss (1.78 +/- 0.08%), electrical conductivity (192.0 +/- 3.0 mu/m) and respiration rate (167.4 +/- 40.8 mg/kg/h) compared to the untreated control with respective values of 4.7 +/- 0.7%, 290.0 +/- 5.0 mu/m and 290.0 +/- 62.0 mg/kg/h. The same treatment had higher values for firmness (50.0 +/- 4.25 N) and phytochemical characteristics, mainly mannoheptulose (5.7 +/- 0.6 g/kg), and lower polyphenol oxidase (0.6 +/- 0.06 *1000 U/kg) and lipid peroxidation (0.89 +/- 0.06 nmol/g) in 'Fuerte' fruit. For 'Hass', similar results were also observed, where a combination of 2% moringa leaf extract with 1% of CMC reduced mass loss almost by 50%, while mannoheptulose was maintained by 8-folds. The results observed in this study showed that investigated edible coatings containing moringa leaf extract improve fruit quality and shelf-life. It could therefore potentially be commercialized as a new edible coating for future industry application. (C) 2016 Elsevier Ltd. All rights reserved.
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