Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating
BACKGROUND There has been limited research on extending the shelf‐life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of methyl cellulose (MC) and palm oil (PO) was applied to study the extension in shelf‐life. Changes in physical and chemical properties of fruit wer...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2017-01, Vol.97 (2), p.536-542 |
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| creator | Vishwasrao, Chandrahas Ananthanarayan, Laxmi |
| description | BACKGROUND
There has been limited research on extending the shelf‐life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of methyl cellulose (MC) and palm oil (PO) was applied to study the extension in shelf‐life. Changes in physical and chemical properties of fruit were studied along with peroxidase (POD), polyphenol oxidase (PPO) and pectin methylesterase (PME) activities during post‐harvest ripening of sapota.
RESULTS
The fruits coated with 15 g L−1 MC and 11.25 g L−1 PO showed significant (P < 0.05) delay in physiological weight loss, decrease in fruit firmness losses as well as slower fruit darkening. The coating on the fruits resulted in better retention of ascorbic acid, delayed the loss of total phenolic content, and delayed the increase in total soluble solids and total reducing sugars as compared to control fruits. The coating either delayed or reduced the enzyme activities of POD, PPO and PME of the fruit.
CONCLUSION
The results suggest that edible coating made up of MC‐PO has potential to maintain the quality of sapota fruit. The edible coating extended the shelf‐life of sapota fruit by 3 days preserving fruit quality up to 7 days at 24 ± 1 °C and 65 ± 5 %RH. © 2016 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.7758 |
| format | Article |
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There has been limited research on extending the shelf‐life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of methyl cellulose (MC) and palm oil (PO) was applied to study the extension in shelf‐life. Changes in physical and chemical properties of fruit were studied along with peroxidase (POD), polyphenol oxidase (PPO) and pectin methylesterase (PME) activities during post‐harvest ripening of sapota.
RESULTS
The fruits coated with 15 g L−1 MC and 11.25 g L−1 PO showed significant (P < 0.05) delay in physiological weight loss, decrease in fruit firmness losses as well as slower fruit darkening. The coating on the fruits resulted in better retention of ascorbic acid, delayed the loss of total phenolic content, and delayed the increase in total soluble solids and total reducing sugars as compared to control fruits. The coating either delayed or reduced the enzyme activities of POD, PPO and PME of the fruit.
CONCLUSION
The results suggest that edible coating made up of MC‐PO has potential to maintain the quality of sapota fruit. The edible coating extended the shelf‐life of sapota fruit by 3 days preserving fruit quality up to 7 days at 24 ± 1 °C and 65 ± 5 %RH. © 2016 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.7758</identifier><identifier>PMID: 27100140</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Ascorbic Acid - metabolism ; Carbohydrate Metabolism ; Carboxylic Ester Hydrolases - metabolism ; Catechol Oxidase - metabolism ; Coating ; composite edible coating ; Delay ; Edible ; Food Handling - methods ; Food preservation ; Food Preservation - methods ; Food quality ; Food science ; Fruit - enzymology ; Fruit - metabolism ; Fruits ; Hardness ; Humans ; Kalipatti sapota ; Manilkara - enzymology ; Manilkara - metabolism ; Manilkara zapota ; Methylcellulose ; Palm Oil ; Pectin ; pectin methylesterase ; peroxidase ; Peroxidase - metabolism ; Phenols - metabolism ; Plant Oils ; Polyphenol oxidase ; Weight loss</subject><ispartof>Journal of the science of food and agriculture, 2017-01, Vol.97 (2), p.536-542</ispartof><rights>2016 Society of Chemical Industry</rights><rights>2016 Society of Chemical Industry.</rights><rights>2017 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3858-518c3c7d97adfba69af7e47a053fff4d8ca3049644fe44211b511549b6b44d303</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.7758$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.7758$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27100140$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Vishwasrao, Chandrahas</creatorcontrib><creatorcontrib>Ananthanarayan, Laxmi</creatorcontrib><title>Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
There has been limited research on extending the shelf‐life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of methyl cellulose (MC) and palm oil (PO) was applied to study the extension in shelf‐life. Changes in physical and chemical properties of fruit were studied along with peroxidase (POD), polyphenol oxidase (PPO) and pectin methylesterase (PME) activities during post‐harvest ripening of sapota.
RESULTS
The fruits coated with 15 g L−1 MC and 11.25 g L−1 PO showed significant (P < 0.05) delay in physiological weight loss, decrease in fruit firmness losses as well as slower fruit darkening. The coating on the fruits resulted in better retention of ascorbic acid, delayed the loss of total phenolic content, and delayed the increase in total soluble solids and total reducing sugars as compared to control fruits. The coating either delayed or reduced the enzyme activities of POD, PPO and PME of the fruit.
CONCLUSION
The results suggest that edible coating made up of MC‐PO has potential to maintain the quality of sapota fruit. The edible coating extended the shelf‐life of sapota fruit by 3 days preserving fruit quality up to 7 days at 24 ± 1 °C and 65 ± 5 %RH. © 2016 Society of Chemical Industry</description><subject>Ascorbic Acid - metabolism</subject><subject>Carbohydrate Metabolism</subject><subject>Carboxylic Ester Hydrolases - metabolism</subject><subject>Catechol Oxidase - metabolism</subject><subject>Coating</subject><subject>composite edible coating</subject><subject>Delay</subject><subject>Edible</subject><subject>Food Handling - methods</subject><subject>Food preservation</subject><subject>Food Preservation - methods</subject><subject>Food quality</subject><subject>Food science</subject><subject>Fruit - enzymology</subject><subject>Fruit - metabolism</subject><subject>Fruits</subject><subject>Hardness</subject><subject>Humans</subject><subject>Kalipatti sapota</subject><subject>Manilkara - enzymology</subject><subject>Manilkara - metabolism</subject><subject>Manilkara zapota</subject><subject>Methylcellulose</subject><subject>Palm Oil</subject><subject>Pectin</subject><subject>pectin methylesterase</subject><subject>peroxidase</subject><subject>Peroxidase - metabolism</subject><subject>Phenols - metabolism</subject><subject>Plant Oils</subject><subject>Polyphenol oxidase</subject><subject>Weight loss</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkslO3EAQhlsRKAwkh7wAaolLLjP0Ur34iEhYJ8ohydkq222mJx7bcfdAhhOPwDPyJLTFcuDEqUpVX_2qUv2EfOFsxhkTh8tQ48wYZT-QCWeZmTLG2RaZpJ6YKg5ih-yGsGSMZZnWH8mOMGmOA5uQ_99cgxtX0b4L8eHufoHDtQuRDr53rW-vUglD6EqPMUHlAtsrF6hv6Q9sffMXB6S32HcR6XxGr3GY0UtsfI8xenrj44KW3SpJ--ioq3zRuFTAmIQ_ke0am-A-P8c98ufk--_js-n85-n58dF8WkqrbNrelrI0VWawqgvUGdbGgUGmZF3XUNkSJYNMA9QOQHBeKM4VZIUuACrJ5B75-qTbD92_dTotX_lQuqbB1nXrkHOrQUltBX8HqhQzIAW8AxVaGwBtE3rwBl1266FNNycKrBVSiXHN_WdqXaxclfeDX-GwyV8-lYDDJ-DGN27z2ucsHy2QjxbIRwvkF79OjsZEPgKmZ6Su</recordid><startdate>201701</startdate><enddate>201701</enddate><creator>Vishwasrao, Chandrahas</creator><creator>Ananthanarayan, Laxmi</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201701</creationdate><title>Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating</title><author>Vishwasrao, Chandrahas ; Ananthanarayan, Laxmi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3858-518c3c7d97adfba69af7e47a053fff4d8ca3049644fe44211b511549b6b44d303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Ascorbic Acid - metabolism</topic><topic>Carbohydrate Metabolism</topic><topic>Carboxylic Ester Hydrolases - metabolism</topic><topic>Catechol Oxidase - metabolism</topic><topic>Coating</topic><topic>composite edible coating</topic><topic>Delay</topic><topic>Edible</topic><topic>Food Handling - methods</topic><topic>Food preservation</topic><topic>Food Preservation - methods</topic><topic>Food quality</topic><topic>Food science</topic><topic>Fruit - enzymology</topic><topic>Fruit - metabolism</topic><topic>Fruits</topic><topic>Hardness</topic><topic>Humans</topic><topic>Kalipatti sapota</topic><topic>Manilkara - enzymology</topic><topic>Manilkara - metabolism</topic><topic>Manilkara zapota</topic><topic>Methylcellulose</topic><topic>Palm Oil</topic><topic>Pectin</topic><topic>pectin methylesterase</topic><topic>peroxidase</topic><topic>Peroxidase - metabolism</topic><topic>Phenols - metabolism</topic><topic>Plant Oils</topic><topic>Polyphenol oxidase</topic><topic>Weight loss</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vishwasrao, Chandrahas</creatorcontrib><creatorcontrib>Ananthanarayan, Laxmi</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vishwasrao, Chandrahas</au><au>Ananthanarayan, Laxmi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-01</date><risdate>2017</risdate><volume>97</volume><issue>2</issue><spage>536</spage><epage>542</epage><pages>536-542</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
There has been limited research on extending the shelf‐life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of methyl cellulose (MC) and palm oil (PO) was applied to study the extension in shelf‐life. Changes in physical and chemical properties of fruit were studied along with peroxidase (POD), polyphenol oxidase (PPO) and pectin methylesterase (PME) activities during post‐harvest ripening of sapota.
RESULTS
The fruits coated with 15 g L−1 MC and 11.25 g L−1 PO showed significant (P < 0.05) delay in physiological weight loss, decrease in fruit firmness losses as well as slower fruit darkening. The coating on the fruits resulted in better retention of ascorbic acid, delayed the loss of total phenolic content, and delayed the increase in total soluble solids and total reducing sugars as compared to control fruits. The coating either delayed or reduced the enzyme activities of POD, PPO and PME of the fruit.
CONCLUSION
The results suggest that edible coating made up of MC‐PO has potential to maintain the quality of sapota fruit. The edible coating extended the shelf‐life of sapota fruit by 3 days preserving fruit quality up to 7 days at 24 ± 1 °C and 65 ± 5 %RH. © 2016 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>27100140</pmid><doi>10.1002/jsfa.7758</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2017-01, Vol.97 (2), p.536-542 |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Ascorbic Acid - metabolism Carbohydrate Metabolism Carboxylic Ester Hydrolases - metabolism Catechol Oxidase - metabolism Coating composite edible coating Delay Edible Food Handling - methods Food preservation Food Preservation - methods Food quality Food science Fruit - enzymology Fruit - metabolism Fruits Hardness Humans Kalipatti sapota Manilkara - enzymology Manilkara - metabolism Manilkara zapota Methylcellulose Palm Oil Pectin pectin methylesterase peroxidase Peroxidase - metabolism Phenols - metabolism Plant Oils Polyphenol oxidase Weight loss |
| title | Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating |
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