Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage
The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/4326840 |
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| author | Miguel Angel De los Santos-Santos Rosendo Balois-Morales José Orlando Jiménez-Zurita Irán Alia-Tejacal Graciela Guadalupe López-Guzmán Yolotzin Apatzingan Palomino-Hermosillo Guillermo Berumen-Varela Juan Diego García-Paredes |
| author_facet | Miguel Angel De los Santos-Santos Rosendo Balois-Morales José Orlando Jiménez-Zurita Irán Alia-Tejacal Graciela Guadalupe López-Guzmán Yolotzin Apatzingan Palomino-Hermosillo Guillermo Berumen-Varela Juan Diego García-Paredes |
| author_sort | Miguel Angel De los Santos-Santos |
| collection | DOAJ |
| description | The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C. |
| format | Article |
| id | doaj-art-8b9106e582e54502bc276a0855c8fa8f |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-8b9106e582e54502bc276a0855c8fa8f2025-08-20T02:09:13ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/43268404326840Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest StorageMiguel Angel De los Santos-Santos0Rosendo Balois-Morales1José Orlando Jiménez-Zurita2Irán Alia-Tejacal3Graciela Guadalupe López-Guzmán4Yolotzin Apatzingan Palomino-Hermosillo5Guillermo Berumen-Varela6Juan Diego García-Paredes7Programa de Maestría en Ciencias Biológico Agropecuarias, Unidad Académica de Agricultura, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, MexicoPrograma de Maestría en Ciencias Biológico Agropecuarias, Unidad Académica de Agricultura, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, MexicoUnidad de Tecnología de Alimentos Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n Col Centro, Tepic, Nayarit, MexicoPosgrado en Ciencias Agropecuarias y Desarrollo Rural, Universidad Autónoma del Estado de Morelos, Av. Universidad Núm. 1001, Col. Chamilpa, Cuernavaca 62209, Morelos, MexicoPrograma de Maestría en Ciencias Biológico Agropecuarias, Unidad Académica de Agricultura, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, MexicoUnidad de Tecnología de Alimentos Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n Col Centro, Tepic, Nayarit, MexicoUnidad de Tecnología de Alimentos Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n Col Centro, Tepic, Nayarit, MexicoPrograma de Maestría en Ciencias Biológico Agropecuarias, Unidad Académica de Agricultura, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, MexicoThe soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.http://dx.doi.org/10.1155/2020/4326840 |
| spellingShingle | Miguel Angel De los Santos-Santos Rosendo Balois-Morales José Orlando Jiménez-Zurita Irán Alia-Tejacal Graciela Guadalupe López-Guzmán Yolotzin Apatzingan Palomino-Hermosillo Guillermo Berumen-Varela Juan Diego García-Paredes Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage Journal of Food Quality |
| title | Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage |
| title_full | Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage |
| title_fullStr | Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage |
| title_full_unstemmed | Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage |
| title_short | Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage |
| title_sort | edible coating based on roselle hibiscus sabdariffa l mucilage applied to soursop fruits in postharvest storage |
| url | http://dx.doi.org/10.1155/2020/4326840 |
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