Effect of Chitosan/Nano-TiO2 Composite Coating on the Postharvest Quality of Blueberry Fruit
Source abstract
Abstract
Blueberries are a rich source of health-promoting compounds such as vitamins and anthocyanins and show a high antioxidant capacity. Thus, considerable commercial and scientific interest exists in prolonging its postharvest life to meet the year-round demand for this fruit. In this investigation, the effect of a chitosan-based edible coating, as well as a chitosan-based edible coating containing nanosized titanium dioxide particles (CTS-TiO2), on the postharvest quality of blueberry fruit quality was evaluated during storage at 0 °C. The blueberries were treated with a chitosan coating (CTS) and a CTS-TiO2 composite, respectively. The most suitable chitosan and nano-TiO2 fraction concentrations to be incorporated in the coating formulation were prepared based on the wettability of the corresponding coating solutions. Changes in firmness, total soluble solids (TSS), titratable acidity (TA), ascorbic acid (VC), malondialdehyde (MDA), polyphenol oxidase (PPO), and peroxidase (POD) activities, anthocyanins, flavonoids, total phenolic content, and microbiological analysis were measured and compared. This combined treatment prevented product corruption. Compared with CTS, the CTS-TiO2 composite coating application effectively slowed down the decrease in firmness, TSS, VC, and TA in the blueberries. Additionally, changes in the total polyphenol, anthocyanin, and flavonoid contents and the antioxidant capacity of CTS-TiO2 composite coating blueberry fruits were delayed. Therefore, these results indicated that the chitosan/nano-TiO2 composite coating could maintain the nutrient composition of blueberries while playing a significant role in preserving the quality of fruit at 0 °C.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Postharvest Quality and Shelf Life Management · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
Key Laboratory of Food Non Thermal Technology, Engineering Technology Research Center of Food Non Thermal, Yibin Xihua University Research Institute, Yibin 644004, China
References (56)
Show source-provided references
1. Chitosan and Blueberry Treatment Induces Arginase Activity and Inhibits Nitric Oxide Production During Acetaminophen-Induced Hepatotoxicity10.4103/0973-1296.133234 ↗
2. Evans, A.A. (2019). Ultrasound-Assisted Washing of Selected Microorganisms and Pesticide Residues on the Surface of Fresh-Cut Chinese Cabbage (Brassica Rapa Var. Chinensis L.). [Ph.D. Thesis, Jiangsu University].
3. Chitosan As a Novel Edible Coating for Fresh Fruits10.3136/fstr.19.139 ↗
4. Effects of INA on Postharvest Blue and Green Molds and Anthracnose Decay in Citrus Fruit10.1016/S2095-3119(20)63169-0 ↗
5. Mahunu, G.K. (2016). Effect of Bamboo Leaf Flavonoid and Phytic Acid on the Control Efficacy of Pichia Caribbica Against Penicillium Expansum and Patulin Content in Apple Fruits. [Ph.D. Thesis, Jiangsu University].
6. Effect of Edible Coatings on ‘Misty’ Blueberry (Vaccinium corymbosum) Fruits Stored at Low Temperature10.1007/s11738-019-2973-z ↗
7. Application of Nano-Titanum Dioxide Coating on Fresh Highbush Blueberries Shelf Life Stored under Ambient Temperature10.1016/j.lwt.2020.110422 ↗
8. The Use of Pullulan Coatings With Propolis Extract to Extend the Shelf Life of Blueberry (Vaccinium corymbosum) Fruit10.1111/ijfs.14753 ↗
9. Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit10.1016/j.postharvbio.2015.06.007 ↗
10. Biomimetic TiO2-chitosan/Sodium Alginate Blended Nanocomposite Scaffolds for Tissue Engineering Applications10.1016/j.msec.2020.110710 ↗
11. Preservation of Ginkgo Biloba Seeds by Coating With chitosan/nano-TiO2 and chitosan/Nano-SiO2 Films10.1016/j.ijbiomac.2018.12.177 ↗
12. Effects of Chitosan/TiO2 Composite Coating on Keeping-Fresh of Stauntonvine10.4028/www.scientific.net/AMR.530.68 ↗
13. Fabrication of chitin–chitosan/Nano ZrO2 Composite Scaffolds for Tissue Engineering Applications10.1016/j.ijbiomac.2011.04.020 ↗
14. Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives10.1007/s40820-020-0383-9 ↗
15. Effects of Chitosan-Oil Coating on Blue Mold Disease and Quality Attributes of Jujube Fruits10.1039/c1fo10073d ↗
16. Precise Nanomedicine for Intelligent Therapy of Cancer10.1007/s11426-018-9397-5 ↗
17. Enhanced Bone Regeneration Capability of Chitosan Sponge Coated With TiO2 Nanoparticles10.1016/j.btre.2019.e00350 ↗
18. Fabrication of biomaterial/TiO2 Composite Photocatalysts for the Selective Removal of Trace Environmental Pollutants10.1016/j.cjche.2019.02.003 ↗
19. Graduated Controlled Atmosphere: A Novel Approach to Increase “Duke” Blueberry Storage Life10.3389/fpls.2020.00221 ↗
20. Antifungal Activities of Clove Oil Against Rhizopus Nigricans, Aspergillus Flavus and Penicillium Citrinum In Vitro and in Wounded Fruit Test10.1111/j.1745-4565.2011.00347.x ↗
21. Effect of Chitosan Coating on the Physiochemical Characteristics of Guava (Psidium guajava L.) Fruits During Storage at Room Temperature10.17485/ijst/2014/v7i5.4 ↗
22. Effect of Chitosan Coating on the Postharvest Quality and Antioxidant Enzyme System Response of Strawberry Fruit During Cold Storage10.3390/foods4040501 ↗
23. Effect of chitosan– Aloe Vera Coating on Postharvest Quality of Blueberry (Vaccinium corymbosum) Fruit10.1016/j.postharvbio.2016.01.011 ↗
24. Potential of the Biopolymer Chitosan With Different Molecular Weights to Control Postharvest Gray Mold of Tomato Fruit10.1016/j.postharvbio.2008.05.018 ↗
25. Effects of Chitosan-Based Coating and Modified Atmosphere Packaging (MAP) on Browning and Shelf Life of Fresh-Cut Lotus Root (Nelumbo Nucifera Gaerth)10.1016/j.ifset.2010.07.006 ↗
26. Enhancing Disease Resistance in Harvested Mango (Mangifera indica L. Cv. ‘Matisu’) Fruit by Salicylic Acid10.1002/jsfa.2397 ↗
27. Effect of Chitosan Coating and Oil Fumigation on the Microbiological and Quality Safety of Fresh-Cut Pear10.1111/jfs.12038 ↗
28. Kahramanoğlu, I., Aktaş, M., and Gündüz, Ş. (2018). Effects of Fludioxonil, Propolis and Black Seed Oil Application on the Postharvest Quality of “Wonderful” Pomegranate. PLoS ONE, 13.10.1371/journal.pone.0198411 ↗
29. Combined Effects of Chemical Dip and/or Carrageenan Coating and/Or Controlled Atmosphere on Quality of Fresh-Cut Banana10.1016/j.foodcont.2008.07.017 ↗
30. Effect of Chitosan Coatings on the Evolution of Sodium Carbonate-Soluble Pectin During Sweet Cherry Softening under Non-Isothermal Conditions10.1016/j.ijbiomac.2020.03.104 ↗
31. Effects of Chitosan Based Coatings Enriched With Procyanidin by-Product on Quality of Fresh Blueberries During Storage10.1016/j.foodchem.2018.01.015 ↗
32. Anthocyanins, Phenolics and Antioxidant Capacity After Fresh Storage of Blueberry Treated With Edible Coatings10.3109/09637486.2014.986075 ↗
33. The Composition of Fruit of Different Strawberry Varieties Depending on Maturity Stage10.1016/S0308-8146(03)00124-9 ↗
34. Effect of Chitosan Coatings on Some Quality Indices of Apricot (Prunus Armeniaca L.) During Cold Storage
35. Effects of Chitosan Coating Enriched With Cinnamon Oil on Qualitative Properties of Sweet Pepper (Capsicum annuum L.)10.1016/j.foodchem.2010.07.105 ↗
36. Storage Studies of Mango Packed Using Biodegradable Chitosan Film10.1007/s00217-002-0591-1 ↗
37. Blueberry Leaf Extracts Incorporated Chitosan Coatings for Preserving Postharvest Quality of Fresh Blueberries10.1016/j.postharvbio.2014.01.018 ↗
38. Postharvest Quality Response of Strawberries with Aloe Vera Coating During Refrigerated Storage10.1080/14620316.2017.1324326 ↗
39. Quality of Cold-Stored Strawberries As Affected by chitosan–oleic Acid Edible Coatings10.1016/j.postharvbio.2006.03.016 ↗
40. Combined Effect of a Low Permeable Film and Edible Coatings or Calcium Dips on the Quality of Fresh-Cut Pineapple10.1111/jfpe.12063 ↗
41. Effects of Chitosan Coating on Postharvest Quality of Mango (Mangifera Indical. Cv. Tainong) Fruits10.1111/j.1745-4549.2008.00213.x ↗
42. Effect of Chitosan and Chitosan-Nanoparticles on Post Harvest Quality of Banana Fruits10.5010/JPB.2018.45.1.036 ↗
43. Effects of Chitosan Edible Film Coatings on the Physicochemical and Microbiological Qualities of Sweet Cherry (Prunus avium L.)10.1016/j.scienta.2019.108656 ↗
44. Hot Water Dipping: Impact on Postharvest Quality, Individual Sugars, and Bioactive Compounds During Storage of ‘Sonata’ Strawberry10.1016/j.scienta.2016.07.021 ↗
45. Effects of Temperature on the Chemical Composition and Antioxidant Activity of Three Strawberry Cultivars10.1016/j.foodchem.2004.05.054 ↗
46. Modelling Respiration of Packaged Fresh-Cut ‘Rocha’ Pear As Affected by Oxygen Concentration and Temperature10.1016/j.jfoodeng.2009.06.043 ↗
47. Active Packaging from Chitosan-Titanium Dioxide Nanocomposite Film for Prolonging Storage Life of Tomato Fruit10.1016/j.ijbiomac.2018.01.124 ↗
48. Combined Effects of Sodium Chlorite Dip Treatment and Chitosan Coatings on the Quality of Fresh-Cut d’Anjou Pears10.1016/j.postharvbio.2011.07.007 ↗
49. Aloe Vera and Ascorbic Acid Coatings Maintain Postharvest Quality and Reduce Microbial Load of Strawberry Fruit. Postharvest10.1016/j.postharvbio.2015.11.019 ↗
50. Physiological and Biochemical Responses of Grapefruit Seed Extract Dip on ‘Redglobe’ Grape10.1016/j.lwt.2008.09.002 ↗
51. Effects of α-Casein and β-Casein on the Stability, Antioxidant Activity and Bioaccessibility of Blueberry Anthocyanins With an in Vitro Simulated Digestion10.1016/j.foodchem.2020.127526 ↗
52. Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins After Fresh Storage of Small Fruits10.1021/jf990266t ↗
53. Effects of Chitosan Treatment on the Storability and Quality Properties of Longan Fruit During Storage10.1016/j.foodchem.2019.125627 ↗
54. Encapsulation of Anthocyanin and Flavonoid from Watermelon Rind (Citrullus lanatus) As a Natural Food Preservative10.4028/www.scientific.net/KEM.818.50 ↗
55. Effects of Chitosan-Essential Oil Coatings on Safety and Quality of Fresh Blueberries10.1111/1750-3841.12447 ↗
56. Biodegradable Coatings on Blueberries Postharvest Conservation Refrigerated in a Modified Atmosphere