Shelf life of fresh-cut yellow carrot as affected by chitosan or locust bean gum edible coatings
Recently, consumer interest in yellow carrots has been increasing. However, there is currently no available literature on the postharvest behavior of fresh-cut yellow carrots or on the potential of edible coatings in mitigating their quality alteration during shelf life. The present experiment addre...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325005204 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849417773208305664 |
|---|---|
| author | Chiara Alessandra Carmen Rutigliano Claudio Cannata Federico Basile Guglielmo Fichera Giuseppe Muratore Cristina Restuccia Leo Sabatino Emanuele La Bella Cherubino Leonardi Rosario Paolo Mauro |
| author_facet | Chiara Alessandra Carmen Rutigliano Claudio Cannata Federico Basile Guglielmo Fichera Giuseppe Muratore Cristina Restuccia Leo Sabatino Emanuele La Bella Cherubino Leonardi Rosario Paolo Mauro |
| author_sort | Chiara Alessandra Carmen Rutigliano |
| collection | DOAJ |
| description | Recently, consumer interest in yellow carrots has been increasing. However, there is currently no available literature on the postharvest behavior of fresh-cut yellow carrots or on the potential of edible coatings in mitigating their quality alteration during shelf life. The present experiment addressed the postharvest evolution of compositional and microbial traits in ready-to-eat yellow carrot (“Mello Yello’) slices stored for 0, 4, and 8 days (S0, S4, and S8, respectively) at 4.0 °C, either uncoated (control) or coated with chitosan (CH, 2 % w/v) or locust bean gum (LBG, 1 % w/v). The LBG-coated slices showed the lowest weight loss (3.27 g kg−1 fresh weight, FW), while CH best preserved the visual quality of carrots, as indicated by their lowest whiteness index (39.0) and total color difference (1.31). At S8, coated samples had higher total sugars (501 g kg−1 dry weight, DW), carotenoids (181 mg kg−1 DW), and antioxidant activity (76.8 mmol Trolox equivalents kg−1 DW) than control. At the end of the storage, CH was the most effective in reducing the microbial decay of carrots, whereas LBG best preserved their ascorbic acid content (263 mg kg−1 DW). Overall, our results highlight both pros and cons of the tested coatings, with the preservation of ascorbic acid content (in the case of CH) and the maintenance of visual appearance and antimicrobial properties (in the case of LBG) emerging as key aspects to enhance their performance in improving the quality of the tested yellow carrot during shelf life. |
| format | Article |
| id | doaj-art-36e3e320605645fe96c7f4afb74dd39f |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-36e3e320605645fe96c7f4afb74dd39f2025-08-20T03:32:40ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-012210214910.1016/j.jafr.2025.102149Shelf life of fresh-cut yellow carrot as affected by chitosan or locust bean gum edible coatingsChiara Alessandra Carmen Rutigliano0Claudio Cannata1Federico Basile2Guglielmo Fichera3Giuseppe Muratore4Cristina Restuccia5Leo Sabatino6Emanuele La Bella7Cherubino Leonardi8Rosario Paolo Mauro9Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia, 100, 95123, Catania, ItalyDipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia, 100, 95123, Catania, Italy; Corresponding author.Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia, 100, 95123, Catania, ItalyDipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia, 100, 95123, Catania, ItalyDipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia, 100, 95123, Catania, ItalyDipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia, 100, 95123, Catania, ItalyDipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale Delle Scienze, Ed. 4, 90128, Palermo, ItalyDipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia, 100, 95123, Catania, ItalyDipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia, 100, 95123, Catania, ItalyDipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia, 100, 95123, Catania, ItalyRecently, consumer interest in yellow carrots has been increasing. However, there is currently no available literature on the postharvest behavior of fresh-cut yellow carrots or on the potential of edible coatings in mitigating their quality alteration during shelf life. The present experiment addressed the postharvest evolution of compositional and microbial traits in ready-to-eat yellow carrot (“Mello Yello’) slices stored for 0, 4, and 8 days (S0, S4, and S8, respectively) at 4.0 °C, either uncoated (control) or coated with chitosan (CH, 2 % w/v) or locust bean gum (LBG, 1 % w/v). The LBG-coated slices showed the lowest weight loss (3.27 g kg−1 fresh weight, FW), while CH best preserved the visual quality of carrots, as indicated by their lowest whiteness index (39.0) and total color difference (1.31). At S8, coated samples had higher total sugars (501 g kg−1 dry weight, DW), carotenoids (181 mg kg−1 DW), and antioxidant activity (76.8 mmol Trolox equivalents kg−1 DW) than control. At the end of the storage, CH was the most effective in reducing the microbial decay of carrots, whereas LBG best preserved their ascorbic acid content (263 mg kg−1 DW). Overall, our results highlight both pros and cons of the tested coatings, with the preservation of ascorbic acid content (in the case of CH) and the maintenance of visual appearance and antimicrobial properties (in the case of LBG) emerging as key aspects to enhance their performance in improving the quality of the tested yellow carrot during shelf life.http://www.sciencedirect.com/science/article/pii/S2666154325005204Daucus carota L.Minimally processed vegetablesRoot qualityMicrobial contamination |
| spellingShingle | Chiara Alessandra Carmen Rutigliano Claudio Cannata Federico Basile Guglielmo Fichera Giuseppe Muratore Cristina Restuccia Leo Sabatino Emanuele La Bella Cherubino Leonardi Rosario Paolo Mauro Shelf life of fresh-cut yellow carrot as affected by chitosan or locust bean gum edible coatings Journal of Agriculture and Food Research Daucus carota L. Minimally processed vegetables Root quality Microbial contamination |
| title | Shelf life of fresh-cut yellow carrot as affected by chitosan or locust bean gum edible coatings |
| title_full | Shelf life of fresh-cut yellow carrot as affected by chitosan or locust bean gum edible coatings |
| title_fullStr | Shelf life of fresh-cut yellow carrot as affected by chitosan or locust bean gum edible coatings |
| title_full_unstemmed | Shelf life of fresh-cut yellow carrot as affected by chitosan or locust bean gum edible coatings |
| title_short | Shelf life of fresh-cut yellow carrot as affected by chitosan or locust bean gum edible coatings |
| title_sort | shelf life of fresh cut yellow carrot as affected by chitosan or locust bean gum edible coatings |
| topic | Daucus carota L. Minimally processed vegetables Root quality Microbial contamination |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325005204 |
| work_keys_str_mv | AT chiaraalessandracarmenrutigliano shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings AT claudiocannata shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings AT federicobasile shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings AT guglielmofichera shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings AT giuseppemuratore shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings AT cristinarestuccia shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings AT leosabatino shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings AT emanuelelabella shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings AT cherubinoleonardi shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings AT rosariopaolomauro shelflifeoffreshcutyellowcarrotasaffectedbychitosanorlocustbeangumediblecoatings |