Double Layer Coatings: A New Technique for Maintaining Physico-Chemical Characteristics and Antioxidant Properties of Dragon Fruit During Storage

A double layer coating was evaluated for maintenance of quality of dragon fruit during storage at 10 ± 2 °C and 80 ± 5 % RH for 28 days. Significant differences (p < 0.05) were observed between control and the treated fruit. However, a double layer coating with 600 nm droplet size + 1.0 % conventional chitosan showed promising results in all the tested parameters, while the fruit treated with 1,000 nm droplet size + 1.0 % conventional chitosan showed some negative effects on fruit surface. Increase in weight loss was 12.0 % in fruit treated with 600 nm droplet size and 1.0 % conventional chitosan as compared to the control. Antioxidants and gaseous analysis also proved the efficacy of double layer coatings with 600 nm droplet size + 1.0 % conventional chitosan. Thus it can be concluded from the present investigation that double layer coating could be used for maintaining quality in dragon fruit for up to 28 days without any off-flavours

Preservation of Strawberries with an Antifungal Edible Coating Using Peony Extracts in Chitosan

Strawberries represent a valuable source of bioactive compounds including vitamin C, E, β-carotene, and phenolic compounds, but they are fruits with an extremely short postharvest life. Therefore, the current study was conducted to investigate the effectiveness of an active coating consisting in antifungal microparticles obtained by spray drying of peony extracts (Paeonia rockii (PPR)) dispersed in chitosan (Ch) and subsequent addition to polysaccharide gels to slow the fungal attack of small highly perishable fruits, such as strawberries. The results of the antimicrobial assays indicate that the peony extracts in chitosan are able to counteract effectively the growth of different fungal isolates from deteriorated strawberries. In conclusion, through the treatment with this antifungal coating, it is possible to prolong the shelf life of delicate fruits, such as strawberries, to about 16Ã\u82 days, slowing down the weight loss, affecting the safeguard of important vitamins and antioxidant capacity during storage, without causing any significant alteration of the nutritional and sensorial properties of the product