Alginate Coatings Preserve Fruit Quality and Bioactive Compounds during Storage of Sweet Cherry Fruit

作者：Diaz Mula Huertas M; Serrano Maria; Valero Daniel^*

来源：Food and Bioprocess Technology, 2012, 5(8): 2990-2997.

DOI：10.1007/s11947-011-0599-2

• Prunus avium L.
• Edible coating
• Quality
• Anthocyanins
• Phenolics
• Antioxidant activity

Sweet cherry fruits harvested at commercial maturity stage were treated with an edible coating based on sodium alginate at several concentrations (1%, 3% or 5% w/v). The coatings were effective on delaying the evolution of the parameters related to postharvest ripening, such as colour, softening and loss of acidity, and reducing respiration rate. In addition, the edible coatings showed a positive effect on maintaining higher concentration of total phenolics and total antioxidant activity, which decreased in control fruits associated with the over-ripening and senescence processes. Results from quality parameters and antioxidant activity suggested that the maximum storability period for control fruits was 8 days at 2 A degrees C plus 2 days at 20 A degrees C, while alginate-coated cherries could be stored with optimal quality and enhanced antioxidant activity up to 16 days at 2 A degrees C plus 2 days at 20 A degrees C.

• 出版日期2012-11