Abstract
ABSTRACT The study evaluated the effects of chitosan coating combined with Orange ( Citrus sinensis ) essential oil (OEO) and potassium permanganate (KMnO 4 ) sachets as ethylene inhibitors on maintaining quality and extending the shelf‐life of Ercolini pears. Additionally, it examined the reduction of superficial scalding in pears stored at 25°C ± 2°C. for 14 days. Different parameters of the fruits were evaluated during the storage period which include weight reduction, incidence of superficial scald, surface microstructure (SEM), water contact angle, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and sensory attributes. The group of fruits treated with the chitosan‐OEO coating and KMnO 4 exhibited the lowest weight reduction (3.76%) and the lowest incidence of superficial scald compared to the control. SEM analysis showed that the treated pears had smoother surface microstructures, indicating effective contact between the coating and the fruit tissue. The water contact angle increased to 100.15° for the chitosan‐OEO‐coated fruits, indicating enhanced water barrier properties. The highest levels of TPC, TFC, and antioxidant activity were observed in the chitosan‐OEO‐coated fruit group at the end of the storage period. Sensory analysis revealed that the chitosan‐OEO‐coated pears, combined with ethylene scavengers, scored higher in appearance, texture, flavor, mouthfeel, aroma, and overall acceptability compared to the control. This treatment method demonstrates promising potential for extending the shelf‐life of pears while preserving their visual and nutritional quality.
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Claims 6
Claim · model-written summary
Combined coating and KMnO4 gave the lowest pear weight reduction, 3.76%, versus control.
- Treatment
- chitosan‐OEO coating and KMnO 4e0
- Outcome
- weight reductione0
- Direction
- loweste0
- Value
- 3.76%e0
- Comparator
- controle0
PyrusOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The group of fruits treated with the chitosan‐OEO coating and KMnO 4 exhibited the lowest weight reduction (3.76%) and the lowest incidence of superficial scald compared to the control.”
t0“Ercolini Pears”
Claim · model-written summary
Combined coating and KMnO4 gave the lowest superficial scald incidence versus control.
- Treatment
- chitosan‐OEO coating and KMnO 4e0
- Outcome
- incidence of superficial scalde0
- Direction
- loweste0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The group of fruits treated with the chitosan‐OEO coating and KMnO 4 exhibited the lowest weight reduction (3.76%) and the lowest incidence of superficial scald compared to the control.”
t0“Ercolini Pears”
Claim · model-written summary
Treated pears had smoother surface microstructures.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SEM analysis showed that the treated pears had smoother surface microstructures, indicating effective contact between the coating and the fruit tissue.”
Claim · model-written summary
Chitosan-OEO coated pears had a water contact angle of 100.15 degrees.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The water contact angle increased to 100.15° for the chitosan‐OEO‐coated fruits, indicating enhanced water barrier properties.”
t0“Ercolini Pears”
Claim · model-written summary
Chitosan-OEO coated fruit had the highest TPC, TFC and antioxidant activity at storage end.
- Treatment
- chitosan‐OEO‐coatede0
- Outcome
- TPC, TFC, and antioxidant activitye0
- Direction
- higheste0
- Qualifier
- at the end of the storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest levels of TPC, TFC, and antioxidant activity were observed in the chitosan‐OEO‐coated fruit group at the end of the storage period.”
t0“Ercolini Pears”
Claim · model-written summary
Coated pears with ethylene scavengers scored higher for sensory attributes than controls.
- Treatment
- chitosan‐OEO‐coated pears, combined with ethylene scavengerse0
- Outcome
- appearance, texture, flavor, mouthfeel, aroma, and overall acceptabilitye0
- Direction
- highere0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sensory analysis revealed that the chitosan‐OEO‐coated pears, combined with ethylene scavengers, scored higher in appearance, texture, flavor, mouthfeel, aroma, and overall acceptability compared to the control.”
The same questions in other papers
storage · disease · Pyrus (pears)Positive and negative results
5 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
4 papers more in this group
See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.