Effect of Edible Coating on the Quality and Antioxidant Enzymatic Activity of Postharvest Sweet Cherry (Prunusavium L.) during Storage
Source abstract
Abstract
The effects of edible chitosan coating (0.1%, 0.3%, 0.5% and 0.75% w/v) on the changes in the quality, respiration rate, total phenolic content and anthocyanin of postharvest sweet cherry (Prunus avium L.) at 10 °C were investigated. The activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) were also determined. The result showed that the treatments of chitosan edible coating were effective at delaying the evolution of the parameters related to postharvest ripening, such as color and firmness, and respiration rate. The edible coatings also showed that the lower total phenolics and total antioxidant activity were maintained compared to that in the control associated with the overripening. It was suggested that the optimal quality and enhanced antioxidant enzymatic activities of postharvest cherry fruits were obtained by an edible coating of chitosan 0.5% up to 24 days at 10 °C. The chitosan edible coating could be favorable for extending shelf-life, maintaining the quality of sweet cherries.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Postharvest Quality and Shelf Life Management · Nanocomposite Films for Food Packaging · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
LiveRNA Therapeutics Inc., Zhuhai 519041, China
College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Funding
the “13th Five-Year Plan” for the National Key Research and Development Program
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