4
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Edible Chitosan/Propolis Coatings and Their Effect on Ripening, Development of Aspergillus flavus, and Sensory Quality in Fig Fruit, during Controlled Storage

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Biodegradable alternatives for the control of Aspergillus flavus in fig fruit were tested with the application of coatings based on chitosan (CS) and propolis (P). To potentiate the fungicidal effect, nanoparticles of these two (CSNPs and PNPs) were also considered. The objectives of this research were to evaluate the effect of different formulations on: (a) the ripening process of the fig, (b) the incidence of A. flavus and the production of aflatoxins, and (c) the acceptance of the treated fruit by a panel. The nanostructured coatings did not influence the ripening process of the fruit during the 12 days of storage, however, the antioxidant activity increased by approximately 30% with the coating CS + PNPs + P. The figs treated with CS + CSNPs + PNPs + P, inhibited the growth of the fungus by about 20% to 30% under laboratory and semi-commercial conditions. For all treatments, the aflatoxin production was lower than 20 ppb compared to the control with values of c.a. 250 ppb. The sensory quality was acceptable among the panel. The edible coatings can be a non-toxic alternative for post-harvest preservation and the consumption of fig fruit. The next step will be its inclusion and evaluation at a commercial level in packing houses.

          Related collections

          Most cited references38

          • Record: found
          • Abstract: not found
          • Article: not found

          Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities

            Bookmark
            • Record: found
            • Abstract: found
            • Article: not found

            Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.).

            Fig fruit has been a typical component in the health-promoting Mediterranean diet for millennia. To study the potential health-promoting constituents of fig fruits, six commercial fig varieties differing in color (black, red, yellow, and green) were analyzed for total polyphenols, total flavonoids, antioxidant capacity, and amount and profile of anthocyanins. Using reversed-phase liquid chromatography (RP-LC), various concentrations of anthocyanins but a similar profile was found in all varieties studied. Hydrolysis revealed cyanidin as the major aglycon. Proton and carbon NMR confirmed cyanidin-3-O-rhamnoglucoside (cyanidin-3-O-rutinoside; C3R) as the main anthocyanin in all fruits. Color appearance of fig extract correlated well with total polyphenols, flavonoids, anthocyanins, and antioxidant capacity. Extracts of darker varieties showed higher contents of phytochemicals compared to lighter colored varieties. Fruit skins contributed most of the above phytochemicals and antioxidant activity compared to the fruit pulp. Antioxidant capacity correlated well with the amounts of polyphenols and anthocyanins (R2 = 0.985 and 0.992, respectively). In the dark-colored Mission and the red Brown-Turkey varieties, the anthocyanin fraction contributed 36 and 28% of the total antioxidant capacity, respectively. C3R contributed 92% of the total antioxidant capacity of the anthocyanin fraction. Fruits of the Mission variety contained the highest levels of polyphenols, flavonoids, and anthocyanins and exhibited the highest antioxidant capacity.
              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Improving functional properties of chitosan films as active food packaging by incorporating with propolis

                Bookmark

                Author and article information

                Journal
                Plants (Basel)
                Plants (Basel)
                plants
                Plants
                MDPI
                2223-7747
                07 January 2021
                January 2021
                : 10
                : 1
                : 112
                Affiliations
                [1 ]Facultad de Nutrición, Universidad Autónoma del Estado de Morelos, Calle Iztaccihuatl S/N, Col. Los Volcanes, Cuernavaca, Morelos C.P. 62350, Mexico; lnpabloaparicio@ 123456gmail.com (P.F.A.-G.); azucena.salazar@ 123456uaem.mx (D.A.S.-P.)
                [2 ]CONACYT-Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, km. 6.8, San Isidro, CEPROBI 8, Yautepec, Morelos C.P. 62731, Mexico; iselaventura@ 123456yahoo.com.mx
                [3 ]Facultad de Estudios Superiores, Universidad Nacional Autónoma de México, Campus 4, Cuautitlán Izcalli 54714, Mexico; mcjcrg@ 123456gmail.com
                [4 ]Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Carretera Yautepec-Jojutla, km. 6.8, San Isidro, CEPROBI 8, Yautepec, Morelos C.P. 62731, Mexico; monibrisa@ 123456hotmail.com
                [5 ]Escuela de Estudios Superiores Xalostoc, Universidad Autónoma del Estado de Morelos (UAEM), Av. Nicolás Bravo s/n, Parque Industrial Cuautla, Xalostoc, Morelos C.P. 62717, Mexico; dagoguillen@ 123456yahoo.com
                Author notes
                [* ]Correspondence: margarita.ramosg@ 123456uaem.edu.mx (M.d.L.R.-G.); sbautis@ 123456ipn.mx (S.B.-B.)
                Author information
                https://orcid.org/0000-0003-4983-0200
                https://orcid.org/0000-0002-7163-7178
                https://orcid.org/0000-0003-0800-7226
                Article
                plants-10-00112
                10.3390/plants10010112
                7827674
                33430469
                205fad73-787a-4eb4-9341-77d26c33c3ba
                © 2021 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 10 December 2020
                : 05 January 2021
                Categories
                Article

                ficus carica,post-harvest rot,semi-commercial,nanoparticles,natural compounds

                Comments

                Comment on this article