The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 20, Issue 2 - Serial Number 86, May and June 2024, Pages 237-247   

Document Type: Research Article

DOI: 10.22067/ifstrj.2023.81146.1236

Authors

Ali Akbar Shokouhian^* ; Shahriyar Einizadeh; Mehrdad Dashti

Department of Horticultural Sciences, University of Mohaghegh Ardabili, Ardabil, Iran

Abstract

Introduction
Cherry, with the scientific name Prunus avium L., is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative to protective wax coatings. Chitosan is a coating that has a polysaccharide structure and is composed of glucosamine and N-acetylglucosamine units and is obtained from the shell of crustaceans such as crabs and shrimps. Clear, odorless, non-sticky gel with high and firm absorption power is extracted from the inner parts of aloe vera plant leaves. Between this gel and the outer skin of the leaf, there are special cells that contain a yellow liquid and when this liquid dries, aloe vera juice is produced. This gel is completely healthy and compatible with the environment, and its pH is about 4.5, which can replace various fruit coatings in the post-harvest stage. The purpose of this research was to investigate the combined effect of aloe vera gel and chitosan in maintaining the quality characteristics post harvesting and increasing the shelf life of Lombard cherry fruit.
 
Materials and Methods
Lambert black cherry fruit was obtained from the garden complex of Moghan Agriculture and Animal Husbandry Company located in Pars Abad city of Ardabil province. they were immediately transferred to the Postharvest Physiology Laboratory, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Mohaghegh Ardabili University, for the desired treatments.This study aimed to extend the shelf life of cherry fruit with two edible chitosan coatings (0, 0.5, 1, 1.5% w/w) and aloe vera gel (0, 15%, 30%, 45% w/w) was performed as factorial in a completely randomized design in three replications. The measured parameters were soluble solids, vitamin C, total acidity, anthocyanin, starch, weight loss and firmness of fruit tissue that were evaluated at harvest time and 45 days after harvest.
 
Results and Discussion
The results of analysis variance showed that the effect of time had significant on cherry fruit flavor (P<0.01). The use of Aloe vera gel had a significant effect (P<0.01) on soluble solids, starch, firmness, fruit flavor and also weight loss (P<0.05). The effect of chitosan treatment also were significant on total soluble solids, starch, firmness, and fruit flavor (P<0.01). Moreover, Interaction effect of aloe vera gel and chitosan treatments on total soluble solids, starch, firmness, and fruit flavor were significant (P<0.01) during at storage time. The compare means showed that the ratio of soluble sugars to total acid was increased. The highest soluble solids and their ratio to total acid were obtained as a result of the using of 45% aloe vera gel with 0.5% chitosan coating. Combining of aloe vera gel with 30% and 45% concentrations with chitosan at 1% and 1.5% were able to maintain better firmness of fruit tissue compared to other treatments during storage time.The highest residual starch in the fruit was obtained in using aloe vera gel treatments at concentrations of 15%, 40% and 45% with 1% chitosan during storage. Also, the use of aloe vera gel (all three levels) was exceled compared to control on fruit weight loss. By reducing the activity of ethylene, chitosan causes a delay in ripening and aging and as a result reduces the firmness of the fruit. Aloe vera gel reduces the activity of pectin methylesterase, poly-galactronase and beta-galactosidase. These enzymes destroy the cell wall and soften the fruit.
 
Conclusion
The interest in using edible coatings to maintain the optimum quality of fruits during the marketing and storage process has increased. Edible coatings can act as a barrier, thereby reducing quality loss, inhibiting gas exchange, controlling respiration rates, and preventing the growth of microorganisms that cause fruit decay. The results clearly indicated the preservation of the quality of cherry fruit with the use of edible coatings compared to the control. The use of the treatment combination of chitosan at a concentration of 1.5% with aloe vera at a concentration of 45% has had a positive and significant effect to maintain the quality of cherry fruit after harvesting. Therefore, the use of this treatment combination is recommended to increase the storage life and maintain the quality of Lambert cherry fruit during the storage period.

Keywords

Aloe vera; Chitosan; Firmness; Storage period; Weight loss

References

1. Aday, M.S., & Caner, C. (2010). Understanding the effects of various edible coatings on the storability of fresh cherry. Packag. Technology Science, 23, 441–456. https://doi.org/10.1002/pts.910
2. Ardakani, M.H., Moghadam, M., Saeednia, S., & Pakdin-Parizi, Z. (2010). Epoxidation of alkenes with NaIO4 catalyzed by an efficient and reusable natural polymer supported ruthenium (III) salophen catalyst. Journal of the Iranian Chemical Society, 1-6. https://doi.org/10.1007/s13738-015-0774-x
3. Bal, E. (2013). Postharvest application of chitosan and low temperature storage affect respiration rate and quality of plum fruits. Journal of Agricultural Science and Technology, 15(6), 1219-1230.
4. Bautista-Baños, S., Hernandez-Lauzardo, A.N., Velazquez-Del Valle, M.G., Hernández-López, M., Barka, E.A., Bosquez-Molina, E., & Wilson, C.L. (2006). Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities. Crop Protection, 25(2), 108-118. https://doi.org/10.1016/j.cropro.2005.03.010
5. Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3).
6. Cardenas -Perez, S., Chanona -Perez, J., Mendez -Mendez, J.V., Calderon -Dominguez, G., Lopez -Santiago, R., Perea -Flores, M.J., & Arzate -Vazquez, I. (2017). Evaluation of the ripening stages of apple (Golden Delicious) by meansof computer vision system. Biosystems Engineering, 159, 46-58. https://doi.org/10.1016/j.biosystemseng.2017.04.009
7. Chien, P.J., Sheu, F., & Yang, F.H. (2007). Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering, 78(1), 225-229. https://doi.org/10.1016/j.jfoodeng.2005.09.022
8. Coma, V., Martial‐Gros, A., Garreau, S., Copinet, A., Salin, F., & Deschamps, A. (2002). Edible antimicrobial films based on chitosan matrix. Journal of Food Science, 67(3), 1162-1169. https://doi.org/10.1111/j.1365-2621.2002.tb09470.x
9. Derakhshan, N., Shokouhian, A.A., & Fathi achachelooee, B. (2019). Effect of putrescine and aloe vera gel on biochemical indices of peach fruit var. red top during storage life. Iranian Food Science and Technology Research Journal, 15(1), 159-170. https://doi.org/10.22067/ifstrj.v0i0.72680
10. Dong, H., Cheng, L., Tan, J., Zheng, K., & Jiang, Y. (2004). Effects of chitosan coating on quality and shelf life of peeled litchi fruit. Journal of Food Engineering, 64(3), 355-358. https://doi.org/10.1016/j.jfoodeng.2003.11.003
11. Farajpour, P., & Sheikhloie, H.(2021). Study on edible coating effect, based on aloe vera gel and thymol on the postharvest quality and storage life of strawberry. Iranian Journal of Food Science and Technology, 112, 18, 81-95. https://doi.org/10.52547/fsct.18.112.81
12. Fisk, C.L., Silver, A.M., Strik, B.C., & Zhao, Y. (2008). Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions. Postharvest Biology and Technology, 47(3), 338-345. https://doi.org/10.1016/j.postharvbio.2007.07.015
13. Hassanpour, H. (2015). Effect of aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit. LWT-Food Science and Technology, 60(1), 495-501. https://doi.org/10.1016/j.lwt.2014.07.049
14. Hernández-Muñoz, P., Almenar, E., Ocio, M.J., & Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology, 39(3), 247-253. https://doi.org/10.1016/j.postharvbio.2005.11.006
15. Hong, K., Xie, J., Zhang, L., Sun, D., & Gong, D. (2012). Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava) fruit during cold storage. Scientia Horticulturae, 144, 172–178. https://doi.org/10.1016/j.scienta.2012.07.002
16. Jalili Marandi, R. (2004). Post-Harvest Physiology. Jihad-Daneshgahi Pub. Urmia, pp, 624.
17. Jiang, Y., & Li, Y. (2001). Effects of chitosan coating on postharvest life and quality of longan fruit. Food Chemistry, 73(2), 139-143. https://doi.org/10.1016/s0308-8146(00)00246-6
18. Jiang, Y., Li, J., & Jiang, W. (2005). Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature. LWT-food Science and Technology, 38(7), 757-761. https://doi.org/10.1016/j.lwt.2004.09.004
19. Li, P., & Barth, M.M. (1998). Impact of edible coatings on nutritional and physiological changes in lightly-processed carrots. Postharvest Biology and Technology, 14(1), 51-60. https://doi.org/10.1016/S0925-5214(98)00020-9
20. Lin, D., & Zhao, Y. (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety, 6(3), 60-75. https://doi.org/10.1111/j.1541-4337.2007.00018.x
21. Manoj, H.G., Sreenivas, K.N., Shankarappa, T.H., & Krishna, H.C. (2016). Studies on chitosan and aloe vera gel coatings on biochemical parameters and microbial population of bell pepper (Capsicum annuum) under ambient condition. International Journal of Current Microbiology and Applied Sciences, 5(1), 399-405. https://doi.org/10.20546/ijcmas.2016.501.039
22. Martinez-Romero, D., Guillén, F., Valverde, J.M., Bailén, G., Zapata, P., Serrano, M., Castillo, S., & Valero, D. (2007). Influence of "carvacrol" on survival of "Botrytis cinerea" Inoculated in table grapes. International Journal of Food Microbiology, 115(2), 144-148. https://doi.org/10.1016/j.ijfoodmicro.2006.10.015
23. McHugh, T.H., & Senesi, E. (2000). Apple wraps: A novel method to improve the quality and extend the shelf life of fresh‐cut apples. Journal of Food Science, 65(3), 480-485.
24. Monajem, S., Ganjloo, A., & Bimakr, M. (2022). Evaluation and kinetics modelling of some postharvest characteristics changes of cherry tomato coated with fresh aloe vera gel during storage at different temperatures. Journal of Food Science and Technology (Iran), 18(119), 17-33. https://doi.org/10.52547/fsct.18.119.17
25. Mostofi, Y., & Najafi, F. (2005). Laboratory analytical methods of Horticultural Sciences, Institute of Tehran University Publications and Printing, 136.
26. Nabifarkhani, N., Sharifani, M., Daraei Garmakhany, A., Ganji Moghadam, E., & Shakeri, A. (2015). Effect of nano-composite and Thyme oil (Tymus vulgaris) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period. Food Science & Nutrition, 3, 349-354. https://doi.org/10.1002/fsn3.226
27. Najafzadeh, R. (2013). Organic culture of cherries. Sarva Publishing Press, pp. 158.
28. Navarro, D., Díaz-Mula, H., Guillén, F., Zapata, P., Castillo, S., Serrano, M., & Martínez-Romero, D. (2011). Reduction of nectarine decay caused by Rhizopus stolonifer, Botrytis cinerea and Penicillium digitatum with aloe vera gel alone or with the addition of thymol. International Journal of Food Microbiology, 151, 241–246.
29. Ranganna, S. (1986). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.
30. Rong-yu, Z., & Yao-wen, H. (2003). Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato. Journal of Zhejiang University Science, 4(1). https://doi.org/109-113. 10.1631/jzus.2003.0109
31. Shokouhian A.A., Letafatt F., Fathi-Achachlouei B., Asghari A., & Olfatti R. (2021). Investigation the effect of corn zein and wheat gluten on quality characteristics and storage life of grape cv. rasmi Meshkin. Journal of Horticultural Science, 34(4), 693-703. https://doi.org/10.22067/JHORTS4.V34I4.87246
32. Sogvar, O.B., Saba, M.K., & Emamifar, A. (2016). Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology, 114, 29-35. https://doi.org/10.1016/j.postharvbio.2015.11.019
33. Tokatlı, K., & Demirdöven, A. (2020). Effects of chitosan edible film coatings on the physicochemical and microbiological qualities of sweet cherry (Prunus avium). Scientia Horticulturae, 259, 108656. https://doi.org/10.1016/j.scienta.2019.108656
34. Wagner, G.J. (1979). Content and vacuole/extravacuole distribution of neutral sugars, free amino acids, and anthocyanin in protoplasts. Plant Physiology, 64(1), 88-93. https://doi.org/10.1104/pp.64.1.88
35. Zapata, P.J., Guillén, F., Martínez‐Romero, D., Castillo, S., Valero, D., & Serrano, M. (2008). Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. Journal of the Science of Food and Agriculture, 88(7), 1287-1293. https://doi.org/10.1002/jsfa.3220
36. Zhang, C., Gong, H., & Liu, Y. (2022). Effects of postharvest coating using chitosan combined with natamycin on physicochemical and microbial properties of sweet cherry during cold storage. International Journal of Biological Macromolecules, 214, 1-9. https://doi.org/10.1016/j.ijbiomac.2022.06.057