Mohebbi et al. (2012) studied in his research, the effects of Aloe vera, gum tragacanth, and combination of both as edible coatings on the shelf life and postharvest losses of mushrooms. Physical characteristics were evaluated during storage. Mushrooms were stored at 4, 10, and 15 ”C for 13 days and physicochemical characteristics were analyzed after 2, 4, 6, 8, 10, and 13 days of storage. During cold storage, the uncoated mushrooms showed rapid physiochemical changes while mushrooms treated with Aloe vera gel, gum tragacanth, and the combination of both significantly delayed these phenomena. Among different coatings, the combination of Aloe vera and gum tragacanth was more effective. In this research, Aloe vera gel, gum tragacanth, Aloe vera, and gum tragacanth-based edible coating increased the shelf life of mushroom in comparison with uncoated mushroom.
Athmaselvi et al. (2013) investigated the effect of formulated Aloe vera based edible coating on mass loss, colour, firmness, pH, acidity, total soluble solid, ascorbic acid and lycopene on the coated tomato. The tomato in control showed a rapid deterioration with an estimated shelf life period of 19 days, based on the mass loss, colour changes, accelerated softening and ripening. On the contrary, the coating on tomatoes delayed the ripening and extended the shelf life up to 39 days. From the results, it was concluded that the use of Aloe vera based edible coating leads to increased tomato shelf-life.
Ghavidel et al. (2013) analysed the optimal composition of edible coatings in view of their application to extend the shelf life fresh-cut apple. Coatings constituted by WPC (Whey Protein Concentrate), Soy Protein Isolate (SPI), carrageenan and alginates were characterized as coatings. Apples pieces were coated with the emulsion coatings. Colour (CIE L*, a*, b*, and browning index (BI)) and texture analysis and sensory evaluation were done during storage. Results show that edible coatings extend shelf-life of fresh-cut apples and keep the quality of the apples during storage.
Spanou and Giannouli (2013) investigated the effects of coatings based on sodium alginate (S.A) and carboxyl methyl cellulose (CMC) on the color and moisture characteristics of potato round slices were inv. It is the first time that this combination of polysaccharides is used as edible coating which alone had the best performance as inhibitor of potato color discoloration during the storage of 15 days at 4oC. When ascorbic acid (AA) and green tea (GT) were added in the above edible coating its effects on potato round slices changed. The mixtures of sodium alginate and carboxyl methyl cellulose with ascorbic acid or with green tea behave as a potential moisture barrier, resulting to the extent of potato samples self’life. These data suggests that both GT and AA are potential inhibitors of dehydration in potatoes and not only natural antioxidants.
Celebioglu and Cekmecelioglu (2013) analysed the hemicelluloses extracted from corn peels were used as the coating material on bananas stored at 4 ”C. At the end of storage, no fungal decay was detected on coated bananas, whereas 20% of uncoated bananas (control) were infected. Samples coated with 1, 1.5 and 2% hemicellulose (HC) lost 3.6, 3.3 and 3.1 of their total weight, respectively, whereas the control group lost 5.1% of total weight. Hemicellulose coating also protected firmness of bananas (701.1 gf for coated and 509.6 gf for uncoated samples). Thus, this study showed that hemicelluloses can be alternatively used as the coating material on surface of Banana.
Shiri et al. (2013) investigated the table grapes (Vitis vinifera) of the cultivar Shahroudi were coated with 0.5% or 1% chitosan and then stored at 0 ”C for 60 days. Shelf-life qualitative traits including rachis and berry appearance and berry cracking, shattering, decay, browning, acceptability, and flavor were evaluated. Treated berries showed less weight loss, decay, browning, shattering, and cracking. Flavor-related factors such as total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio levels were higher in treated fruits; however, there was no significant difference between the fruits treated with 0.5% and 1% chitosan. Changes of the total phenolics, catechin, and antioxidant capacity of the berries coated with chitosan were delayed, while quercetin 3-galactoside and total quercetin were higher in the control treatment. Overall, fruits coated with chitosan had greater external adequacy than untreated ones.
Soomaro et al. (2013) investigated in order to increases the storage life of ‘langra’ mangoes, fruits coated with sunflower wax. Sunflower wax coating protects the mangoes in greater proportion to change their color, weight loss, moisture loss, pH and total soluble solids content. The sensorial panel also favors the grander role of sunflower wax coating. Application of sunflower wax coatings had no effect on vitamin ‘C’ content of mangoes variety and could increases mango storage time around 30 days under regular storage conditions. Sunflower wax coating also inhibited the growth of micro-organisms. The data reveal that by applying a sunflower wax coating effectively prolongs the quality which attributes and extends the shelf life of mango.
Yulianingsih et al. (2013) developed an edible coating from Aloe vera and tested on minimally processed cantaloupe fruit for the extension of shelf-life. A coating from Aloe vera with 0.02% ascorbic acid, 1% Glycerol and 1.5% CMC (Carboxymethyl Cellulose) was applied on minimally processed cantaloupe. Cantaloupes coated with the Aloe vera were stored at 5, 10, 15, 20 and 27”C for 24, 48, 76 and 96 hours. Weight loss, hardness and color of cantaloupes were measured to determine the ability of aloe vera in protecting the cantaloupes from deterioration after storing at the various conditions. The applications of coating from Aloe vera on cantaloupe were shown reducing weight loss and color changes and effective in retaining the firmness of the minimally processed cantaloupe.
Chauhan et al. (2014) analysed, the effects of biodegradable Aloe vera gel (0, 1, 5 and 10% w/v) coating on green grape berries, stored at 15 ”C for 40 days in air tight container. Treated berries (5 % and 10 %) showed minimum weight loss, lesser browning, shattering, cracking and reduced bacterial and fungal count, which significantly increased in uncoated berries over storage and flavour related factors such as total soluble solids, titratable acidity levels were observed maximum in treated grape berries (5 % and 10 %) and sensory analyses of treated berries revealed beneficial effects in terms of delaying rachis browning and maintenance of the visual aspect of the berry without any detrimental effect on taste, aroma, or flavours. This work evaluates the use of Aloe vera as biopreservative, which is an economical and eco-friendly.
Chauhan et al. (2014) evaluated the efficacy of chitosan, calcium chloride separately and in the combination (hurdle technology) as an effective preservative for the increase of the shelf life period of mango (Mangifera indica) during storage. Treated fruits and controls were stored at 15” 1 ”C and 85% RH with chitosan and calcium chloride separately and 60 days shelf life was recorded. But 65 days shelf life period was noticed when treated with chitosan and calcium chloride in combination i.e. with hurdle technology. Fruit firmness, weight loss, skin color, microbial counts, total soluble solids and total titratable acidity were evaluated. Calcium chloride was notably more effective when applied in combination of chitosan. Better results were noticed when mango samples were applied with hurdle technology in combination of chitosan (microbial product) and calcium chloride (chemical preservative).
Mohamed et al. (2014) studied the Samples were stored at refrigerator (0 C”) for 9 days and at relative humidity of 90%. Samples were taken at regular intervals for analysis. The changes in weight loss, firmness, total carotenoids, total acidity, TSS, total colony count and Moulds & yeasts count of the coated and uncoated samples with storage time were investigated to determine the delay in the deterioration time of the samples every 3 days. The coating of prickly pear also contributed to a lower increase in total count of microbes and Moulds & yeasts during 9 days of storage. It was found that guar gum emulsion has a somewhat non-significant effect on maintenance the postharvest life of fruits compared with xanthan gum emulsion, but not significant, and there is no significant difference between the results obtained from the two seasons under investigation. The results suggest that the coating prolong the preservation of minimally processed prickly pear with commercial quality up to 9 days.
Chauhan et al. (2014) studied, the application of plant natural extracts for extending storage period of apple (Malus domestica). Apple surface were coated with 1%, 1.5%, 2% neem oil, aloe vera and 10% 15%, 20% extracts of marigold flower (Tagetes erectus). Then analysed for physiological and physiochemical such as loss in weight, fruit firmness, pH, TA, TPC, TSS and microbial analysis. Total soluble solids and titratable acidity levels were observed maximum in treated Apples. Sensory analyses of treated apples showed beneficial effects in terms of appearance and maintenance of the visual aspect of the apple without any detrimental effect on taste, aroma or flavour. This work evaluated the use of neem oil, Tagetes erectus, Aloe vera as edible coating, which is an economical and eco-friendly. The results show that A. vera gel, neem oil and marigold extracts could be applied for storage of apple fruit as these natural coatings inhibit microbial spoilage and reduce decay incidence during postharvest storage of apple and stored at 15”C for 45 days.
Padmaja and Bosco (2014) evaluated to optimize the postharvest dip treatment for shelf life extension and maintaining physicochemical and organoleptic characteristics of Jujube. Aloe vera gel of 1:3 ratios with a dipping period of 5 minutes effectively inhibited the undesirable physicochemical and physiological changes during storage of Jujube packaged in LDPE film, extending its shelf life to 45 days under refrigerated temperature conditions of 5” 2′ while the control fruits were tend to lose its physical and chemical characteristics after 21 days. Jujube fruits with above treatment scored appreciable sensory scores by the panelists compared to control.
Senna et al. (2014) investigated that the blends based on different ratios of plasticized poly vinyl alcohol (PVA), Carboxymethyl cellulose (CMC) and Tannin compound were prepared by solution casting in the form of thin films applied on the Banana. Then the blend films were exposed to different doses of gamma radiation. First, the effect of gamma irradiation and the Tannin compound, as an antimicrobial agent, on the thermal and mechanical properties was investigated. As an application in the field of the prolongation of food preservation lifetime, banana fruits were coated with solutions of gamma irradiated PVA/CMC blends in the presence of Tannin. The results showed that the gamma irradiation improved the thermal properties, which provides suitable materials based on natural biodegradable polymers for food preservation withstanding the temperature and stresses.
Yarahmadi et al. (2014) investigated the effect of using psyllium mucilage (Plantago psyllium) in concentrations of 6.25, 12.5 and 25 ml/l as well as Arabic gum and Arjan as edible coating in amounts of 0.5, 1 and 1.5 g/l on post-harvest life and quality of strawberry. Strawberry fruits were immersed after preparing by above solution and then placed in containers PE at 4 C and on days 0, 2, 4, 6, 9 and 12 days after storage were measured their quality traits such as pH, anthocyanin, fresh weight, acidity, TSS, wrinkles. The results showed that fruits treated with 12.5 ml per liter psyllium mucilage had the highest rates of water and after treatments for Arabic gum0.5, Arjan 1, and 1.5 grams per liter and psyllium mucilage 25 ml per liter also showed a significant effect on retention of water. The conclusion after examined the quality of the fruit was that, gum treatments for Arjan 1 and 1.5 grams per liter, had the best quality fruit.
Khandagale et al. (2014) evaluated the preservation of Banana fruits by using coat of two cellulose derivative and Aloe Vera Gel. Cellulose derivatives, Coat of methyl cellulose, hydroxyl propyl methyl cellulose and aloe vera gel were applied to the Banana and were shown to be beneficial in retarding the ripening behavior. Types and concentrations of components in edible coating formulations are two important factors that strongly affect the delaying of banana ripening process. Among all three coatings HPMC show best result.
Saha et al. (2014) studied the effects of different edible coating on the quality and shelf life of potatoes during 60 days of storage at 20 ” 1”C were investigated. Four different combinations of chitosan with whey protein and coconut oil (lipid) have been used. The potato tubers were coated and stored along with uncoated (control) potato tubers. They were periodically tested for different quality attributes like visual appearance, weight loss, respiration rate, soluble solids, pH, ascorbic acid, firmness and decay percentage. The results indicated that coated potatoes showed reduced rate of Physiochemical activities and wrinkle development compared with uncoated. The shelf life of coated potatoes increased to 60 days compared to control (uncoated) ones which lasted up to 45 days, thereby offering a large advantage.
Sohail et al. (2014) investigated the effect of edible coating and different packaging materials on the post-harvest storage life of plum fruits. The edible coating was comprised of [gum arabic (1%) + glycerine (2%)]. After applying the edible coating fruits were stored in different packaging materials such as polyethylene, newspaper, soft board carton, rice paper and wooden crate. While one treatment was kept as control in an open shelf of 48” x 40” neither edible coated nor packed. The physicochemical and organoleptic characteristics were determined at an interval of three days up to the successful completion of the study (15 days). Statistical analysis showed that edible coating and packaging materials have significant (P<0.05) effects on the weight loss, decay index, acidity and over all acceptability of the plum fruits during storage while non-significant results were obtained for ascorbic acid and TSS. Results showed that plum fruits stored in soft board carton with edible coating were found to be most acceptable as per physico-chemical and sensory analyses.
Suseno et al. (2014) determined the chitosan was applied to Cavendish banana. The effect of different degree of deacetylation (DD) of chitosan (70%, 80%) in various chitosan concentration (1, 1.5, 2 % w/w) in solution on weight loss and vitamin C loss were investigated. The effect of the presence of emulsifier triethanolamine (TEA) was also examined. Sensory analyses were conducted to monitor the changes in color, texture, and aroma. The results showed that coated banana fruit demonstrated delayed ripening processes compared to the uncoated banana. This also confirmed by the reduction in weight loss as well as in vitamin C loss in comparison to the uncoated banana. Weight loss and vitamin C loss decreased with increasing chitosan concentration and degree of deacetylation of chitosan. The addition of TEA emulsifier was not significantly influence the weight loss and vitamin C loss. In summary, 2% (w/w) chitosan with DD of 80% was proved to be the most suitable coating among the others for reducing the weight loss and vitamin C loss and desirable sensory analysis.
Vanaei et al. (2014) analysed freshly harvested pistachio fruits were coated with water for control, A. vera gel (100% and 50%), chitosan (.05%, .5% and 1%), mixture of them (50% A. vera gel+ 1% chitosan), and (50% A. vera gel+ 0.5% Chitosan). The coated and uncoated pistachio was stored at 4”C for 1 month. The parameters analyzed included physiological water conservation (PWC), sensory analysis for pistachio quality (colour and marketability), degree of spoilage, and Peroxide value of oil extracted from them. Results indicate that chitosan and A. vera gel are potential candidates to preserve post-harvest quality of pistachio; either showed that for coating of pistachio, chitosan .05% is better than other coating that followed with A. vera gel 50%+ Chitosan .5% coating. At last A. vera gel 100% is undesirable for coating of pistachio.
Ahlawat et al. (2015) studied the edible coatings with different proportion of chitosan have been chosen and their effectiveness in sapota quality. The effects of these coatings on the weight loss, respiration rate, total soluble solids, pH, titratable acidity, ascorbic acid, firmness and decay incidence of coated fruit were studied at 21”1′ C and 75-80% Relative humidity for 14 days. The results revealed a lesser weight loss and respiration rate for the 1.5% chitosan coated fruits followed by 1%, 0.5% chitosan and uncoated fruits, respectively. After two weeks, a lower concentration of total soluble solids (19.57 ”Brix) was observed in 1.5% chitosan treated fruit followed by 1% and 0.5% coating in comparison to uncoated (21.09 ”Brix). No deterioration was observed in 1.5% chitosan coated sapota, shriveling was observed in 0.5% treatment (<15 %) where the uncoated fruits showed a deterioration of >50 %.
El-Moneim et al. (2015) analysed in his research, the efficiency of using some natural substances i.e., gelatin at 1,2,4 %; lemongrass oil at 0.25, 0.5 % and peppermint oil at 5 and,10%, beside untreated fruits as control on storability of Zaghloul date palm fruits and their quality under cold storage (0.0 ”C ” 2 and 90 ‘ 95 % R.H.) in Egypt. Hence, percentage of fruit weight loss, decay, fruit juice total soluble solids and total sugars were increased, however flesh firmness, titratable acidity % and tannins contents were relatively reduced. So, it could be generally concluded that all dipping treatments significantly decreased percentage of both fruit weight loss and decay below control (water dipping), whereas 0.50 % lemongrass oil treatment was the superior, while 1 % gelatin ranked last.
El-Sisi et al. (2015) investigated, The Ras cheese was coated by chitosan at different concentrations ranged from 0.5 to 2%.The moisture content of cheese significantly (p< 0.05) affected with chitosan treatment and progression of ripening. The change in acidity and TVFA was significantly (P < 0.05) higher in chitosan-coated cheeses. Soluble nitrogen / total nitrogen (SN/TN) of Ras cheese increased significantly (p<0.05) with Chitosan treatment and progression of the ripening period. Viability of lactic acid bacteria was three folds higher in 2% chitosan- coated Ras cheese as compared to uncoated cheese (control). At 120th day, fungal growth in 2% chitosan-treated Ras cheese was declined by 1.5 logarithmic orders of magnitude as compared with uncoated cheese (control). There were significant differences (p>0.05) in overall organoleptic quality as affected by chitosan coating and ripening period. 2% Chitosan coated cheese had recorded significantly (P<0.05) the highest rating for total organoleptic compared with control cheese.
Ghosh et al. (2015) studied the corn starch coating of different concentration (1%, 2%, 3%, 4%, 5% and 6%) used to study the storage life and post-harvest quality of Assam lemon fruits. The effect of this coating in fruits on total soluble solid, titrable acidity, ascorbic acid, total sugar, reducing sugar, juice content and physiological loss in weight, length, breadth and colour was assessed during storage. Among various treatments, coating with 4% corn starch was found very effective in maintaining higher TSS, acidity, ascorbic acid, total sugar, reducing sugar, juice content, length, breadth and lower physiological loss in weight compared to control. This treatment retained natural light-green colour up to 12 days of storage.
Krasniewskaa et al. (2015) investigated the composition of polyphenolic compounds of water and ethanol extracts from leather bergenia leaves (LBL) and to determine the antimicrobial properties of pullulan coating enriched with these extracts. The antimicrobial activity of pullulan coating solution was determined at different concentrations: 0.4, 1, 2, 5, 10, and 20% (w/v) of extracts. In the next part of the study pullulan coating solution with a 20% concentration of water LBL extract was chosen and used as coating on pepper and apple surfaces. Non-coated samples of food were also used as controls. Samples coated with the antimicrobial solutions showed advantages in reducing microbial growth by 1 log CFU/g as compared to the control samples. Physico-chemical and organoleptic observations were also evaluated after storage. The application of the pullulan ‘lm enabled an extension of the storage time of the peppers and apples as a result of reduced weight losses and helped to maintain their hardness.
Nasution et al. (2015) investigated the effect of additives in Aloe vera (AV) gel coating on fresh-cut guava stored at 5 ”C and 75’80% relative humidity. Eight treatments were employed involving three additives and their combinations. A control sample coated only with AV gel and a comparison sample of uncoated fresh-cut guava were also prepared. The additives used were 1.5% ascorbic acid, 2% calcium chloride, and 0.2% potassium sorbate. Additives helped to extend the shelf life of the coated samples, with PS and AA giving the highest inhibition effects. AV + CaCl2-coated guava showed the lowest weight loss (3.57 ” 0.39%) whilst maintaining sufficient hardness. The coated samples had less change in the color lightness and yellowness compared to the uncoated sample.
Panahirad et al. (2015) analysed to explore the effect of carboxymethylcellulose’pectin (CMC-Pec) based coating treatments on some qualitative characteristics of plum fruits (Prunus domestica L.) during shelf life period at 19 ”C and 65% RH (relative humidity) for eight days. In this sense, 0.5% Pectin with four concentrations of CMC (0, 0.5, 1 and 1.5%) were applied to plum fruits in a completely randomized design and weight loss, firmness, vitamin C (vit C), titratable acidity (TA), total soluble solids (TSS), pH and polygalacturonase (PG) were measured. The results showed that except vit C and firmness, other quality parameters were affected by CMC-Pec based coatings. Best results in terms of all measured parameters and could be suggested as a coating to apply on plum fruits during postharvest periods to improve quality properties.
Rehman et al. (2015) found in own research work, the mathanolic extract of garlic was incorporated in locally developed Psyllium based edible coating for its application on mandarin. Different concentrations of the extract were used in the coating and quality of the fruit was monitored during storage at room temperature. The results indicated that there was least change (increase) in brix, weight loss, brix/acid ratio, pH and acidity of the fruit during storage studies. The fungal contamination was effectively controlled due to incorporation of garlic extracts at a rate of 6-8%. On the basis of these results it was concluded that the garlic extracts can be used in psyllium based edible coating and it has antifungal significant antifungal
Sharmin et al. (2015) investigated the effects of Aloe vera gel coating on storage behaviour of papaya at room temperature (29”C-31”C). Physico-chemical parameters such as color, physical changes, moisture etc., of papaya and Aloe vera was determined at 3 days interval during the storage period. The results are 1% and 1.5% Aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% Aloe vera coated papaya decayed after 15 days. The overall results showed the superiority of 1.5% Aloe vera gel coating in extending the shelf-life of papaya upto 15 days compared to that of 0.5%, 1% Aloe vera gel coating and control papaya.
Youssef et al. (2015) investigated the influence of some edible coating such as chitosan concentrations (0.1, 0.5 and 1%), mango leaves extract and mango leaves extract with 2% gelatin) on Navel orange fruit to extending storage life and maintain fruit quality during two successive seasons of 2012 and 2013. Results indicated that chitosan coating at 1% and mango leaves extract with gelatin at 2% could be more effective in keeping fruit firm with the least respiration rate, titratables acidity and the highest value for soluble solid content, ascorbic acid, weight of juice and volume during storage period at 5oC than all other coating treatment compared with untreated fruit (control). Navel orange fruits showed a great increase in cellulase activity compared with gradual decrease in Pectinase activity after cold storage period. The results of this study showed that chitosan coatings and mango leaves extract with gelatin at 2% have an excellent potential to be used on Navel orange fruit to maintain quality and extending shelf life.
essay-2016-03-10-000AkY