Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality
Starch is a biodegradable polymeric carbohydrate that can easily form films and coatings and can readily be obtained from some food industry by-products and wastes, which may contribute to the circular bioeconomy. In this work, we studied the potential of two edible coating emulsions based on pregel...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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MDPI
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.11939/8593 https://www.mdpi.com/2079-6412/13/2/296 |
| _version_ | 1855492520414281728 |
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| author | Soto-Muñoz, Lourdes Pérez-Gago, María B. Martínez-Blay, Victoria Palou, Lluís |
| author_browse | Martínez-Blay, Victoria Palou, Lluís Pérez-Gago, María B. Soto-Muñoz, Lourdes |
| author_facet | Soto-Muñoz, Lourdes Pérez-Gago, María B. Martínez-Blay, Victoria Palou, Lluís |
| author_sort | Soto-Muñoz, Lourdes |
| collection | ReDivia |
| description | Starch is a biodegradable polymeric carbohydrate that can easily form films and coatings and can readily be obtained from some food industry by-products and wastes, which may contribute to the circular bioeconomy. In this work, we studied the potential of two edible coating emulsions based on pregelatinized potato starch (PPS) and glyceryl monostearate (GMS) alone (F6 and F10) or formulated with the food additive sodium benzoate (SB, 2%) (F6/SB and F10/SB) to control sour rot, an important citrus postharvest disease caused by the fungus Geotrichum citri-aurantii, and maintain postharvest quality of cold-stored ‘Orri’ mandarins. The PPS-GMS coating application was compared to dipping in water (uncoated controls) and dipping in a 2% SB (w/v) aqueous solution. The results showed that the coating F10/SB was the most promising treatment to control sour rot on mandarins, with reductions in disease incidence with respect to the uncoated control samples of 94, 69, and 55% after 2, 4, and 6 weeks of storage at 5°C, respectively. Coatings formulated without SB were ineffective. Regarding fruit quality, the coating F10 was the most effective to reduce weight loss, maintain firmness, and provide gloss on mandarins stored at 5°C for up to 6 weeks followed by a shelf-life period of 1 week at 20°C. The addition of SB to the PPS-GMS coatings adversely affected these coating properties, but the coating F10/SB still reduced weight loss compared to uncoated controls without negatively affecting the fruit physicochemical (juice titratable acidity, soluble solids content, and volatiles content) and sensory quality (overall flavor, off-flavors, external aspect). Overall, the coating F10/SB showed the greatest potential for commercial use as an efficient and environmentally friendly alternative to conventional fungicides and waxes for sour rot control and quality preservation of cold-stored mandarins. |
| format | Artículo |
| id | ReDivia8593 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia85932025-04-25T14:49:07Z Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality Soto-Muñoz, Lourdes Pérez-Gago, María B. Martínez-Blay, Victoria Palou, Lluís Postharvest quality Antifungal starch coatings Geotrichum citri-aurantii Fruit quality H20 Plant diseases J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation U40 Surveying methods Q70 Processing of agricultural wastes Citrus reticulata Byproducts Edible coatings Mandarins Starch Weight losses Cold storage Alternative methods Biodegradability Sensory evaluation fruit Starch is a biodegradable polymeric carbohydrate that can easily form films and coatings and can readily be obtained from some food industry by-products and wastes, which may contribute to the circular bioeconomy. In this work, we studied the potential of two edible coating emulsions based on pregelatinized potato starch (PPS) and glyceryl monostearate (GMS) alone (F6 and F10) or formulated with the food additive sodium benzoate (SB, 2%) (F6/SB and F10/SB) to control sour rot, an important citrus postharvest disease caused by the fungus Geotrichum citri-aurantii, and maintain postharvest quality of cold-stored ‘Orri’ mandarins. The PPS-GMS coating application was compared to dipping in water (uncoated controls) and dipping in a 2% SB (w/v) aqueous solution. The results showed that the coating F10/SB was the most promising treatment to control sour rot on mandarins, with reductions in disease incidence with respect to the uncoated control samples of 94, 69, and 55% after 2, 4, and 6 weeks of storage at 5°C, respectively. Coatings formulated without SB were ineffective. Regarding fruit quality, the coating F10 was the most effective to reduce weight loss, maintain firmness, and provide gloss on mandarins stored at 5°C for up to 6 weeks followed by a shelf-life period of 1 week at 20°C. The addition of SB to the PPS-GMS coatings adversely affected these coating properties, but the coating F10/SB still reduced weight loss compared to uncoated controls without negatively affecting the fruit physicochemical (juice titratable acidity, soluble solids content, and volatiles content) and sensory quality (overall flavor, off-flavors, external aspect). Overall, the coating F10/SB showed the greatest potential for commercial use as an efficient and environmentally friendly alternative to conventional fungicides and waxes for sour rot control and quality preservation of cold-stored mandarins. 2023-03-29T07:31:26Z 2023-03-29T07:31:26Z 2023 article publishedVersion Soto-Muñoz, L., Pérez-Gago, M. B., Martínez-Blay, V. & Palou, L. (2023). Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality. Coatings, 13(2), 296. 2079-6412 https://hdl.handle.net/20.500.11939/8593 10.3390/coatings13020296 https://www.mdpi.com/2079-6412/13/2/296 en This work was partially funded by the StopMedWaste project (EU PRIMA Programme-2019; NextGenerationEU/PRTR; Spanish “Agencia Estatal de Investigación”, PCI2020-112095). Additional funding was received from the IVIA (Project No. 52201) and the EU European Regional Development Fund (ERDF) of the Generalitat Valenciana 2021–2027. Lourdes Soto-Muñoz’s postdoctoral program was supported by a scholarship by the Mexican National Council of Science and Technology (CONACYT-160058-México). Victoria Martínez-Blay’s research scholarship was supported by the IVIA and the European Social Fund (‘Beca IVIA-FSE’ 2018 No. 24). info:eu-repo/grantAgreement/ERDF/PCV 2021-2027/52201 info:eu-repo/grantAgreement/AEI/Programa Estatal de I+D+i Orientada a los Retos de la Sociedad/PCI2020-112095 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess MDPI electronico |
| spellingShingle | Postharvest quality Antifungal starch coatings Geotrichum citri-aurantii Fruit quality H20 Plant diseases J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation U40 Surveying methods Q70 Processing of agricultural wastes Citrus reticulata Byproducts Edible coatings Mandarins Starch Weight losses Cold storage Alternative methods Biodegradability Sensory evaluation fruit Soto-Muñoz, Lourdes Pérez-Gago, María B. Martínez-Blay, Victoria Palou, Lluís Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality |
| title | Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality |
| title_full | Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality |
| title_fullStr | Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality |
| title_full_unstemmed | Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality |
| title_short | Postharvest Application of Potato Starch Edible Coatings with Sodium Benzoate to Reduce Sour Rot and Preserve Mandarin Fruit Quality |
| title_sort | postharvest application of potato starch edible coatings with sodium benzoate to reduce sour rot and preserve mandarin fruit quality |
| topic | Postharvest quality Antifungal starch coatings Geotrichum citri-aurantii Fruit quality H20 Plant diseases J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation U40 Surveying methods Q70 Processing of agricultural wastes Citrus reticulata Byproducts Edible coatings Mandarins Starch Weight losses Cold storage Alternative methods Biodegradability Sensory evaluation fruit |
| url | https://hdl.handle.net/20.500.11939/8593 https://www.mdpi.com/2079-6412/13/2/296 |
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