Abstract
The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤ 0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses.
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Claims 8
Claim · model-written summary
The coating significantly affected mango fruit storage life at both temperatures.
- Taxon
- mango
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Mangifera indicae0 - Treatment
- chitosan–pullulan composite edible coatinge0
- Outcome
- storage lifee0
- Qualifier
- both storage temperaturese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“application of chitosan–pullulan composite edible coating significantly (p ≤ 0.05) influences the storage life of mango fruits at both storage temperatures”
Claim · model-written summary
The coating reduced physiological weight loss in mango fruit relative to control.
- Taxon
- mangoMangifera indicae0
- Treatment
- chitosan–pullulan composite edible coatinge0
- Outcome
- physiological loss in weight (PLW)e0
- Direction
- reducede0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control”
Claim · model-written summary
The coating maintained mango fruit soluble solids, acidity and pH relative to control.
- Taxon
- mangoMangifera indicae0
- Treatment
- chitosan–pullulan composite edible coatinge0
- Outcome
- total soluble solids (TSS), acidity and pHe0
- Direction
- maintainede0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control”
Claim · model-written summary
Treatment retained mango fruit freshness, color and taste.
- Taxon
- MangoMangifera indicat0
- Treatment
- the treatmente0
- Outcome
- freshness, color, tastee0
- Direction
- retainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment”
t0“Mango (Mangifera indica)”
Claim · model-written summary
Treatment retained mango fruit texture.
- Taxon
- MangoMangifera indicat0
- Treatment
- the treatmente0
- Outcome
- texturee0
- Direction
- retainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment”
t0“Mango (Mangifera indica)”
Claim · model-written summary
The enriched coating sustained mango fruit firmness and phenolic content.
- Taxon
- mangoMangifera indicae0
- Treatment
- pomegranate peel extract enriched chitosan–pullulan composite edible coatinge0
- Outcome
- firmness, phenolic contente0
- Direction
- sustainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits”
Claim · model-written summary
The enriched coating sustained mango fruit antioxidant activity.
- Taxon
- mangoMangifera indicae0
- Treatment
- pomegranate peel extract enriched chitosan–pullulan composite edible coatinge0
- Outcome
- antioxidant activitye0
- Direction
- sustainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits”
Claim · model-written summary
The authors recommend the coating to prolong mango shelf life under room and cold storage.
- Taxon
- mangoMangifera indicae0
- Treatment
- chitosan–pullulan (50:50) combination with pomegranate peel extracte0
- Outcome
- prolong the shelf lifee0
- Setting
- room and cold storage conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions”
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