Effect of Chitosan-24-Epibrassinolide Composite Coating on the Quality Attributes of Late-Harvested Pomegranate Fruit under Simulated Commercial Storage Conditions

Efficacy of 24-epibrassinolide-chitosan composite coating on the quality of 'Williams' bananas during ripening

BACKGROUND

Banana fruit undergo rapid metabolic changes following the induction of ripening. They result in excessive softening, chlorophyll degradation, browning, and senescence during postharvest life. As part of a continuous effort to extend fruit shelf life and maintain the best possible quality, this study examined the effect of a 24-epibrassinolide (EBR) and chitosan (CT) composite coating on 'Williams' bananas ripening in ambient conditions. Fruit were soaked in 20 μM EBR, 10 g L-1 CT (w/v), and 20 μM EBR + 10 g L-1 CT solutions for 15 min and were kept at 23 ± 1 °C and 85-90% (RH) for 9 days.

RESULTS

The combined treatment (20 μM EBR + 10 g L-1 CT) clearly delayed fruit ripening; bananas treated with this showed less peel yellowing, weight loss, and total soluble solids, and greater firmness, titratable acidity, membrane stability index, and ascorbic acid content than the untreated control. After the treatment, the fruit also presented higher radical scavenging capacity, and higher total phenol and flavonoid content. The activity of polyphenoloxidase and hydrolytic enzymes was lower, and that of peroxidase was higher in both the peel and pulp of all the treated fruit than in the control.

CONCLUSION

The combined treatment (20 μM EBR + 10 g L-1 CT) is suggested as an effective composite edible coat to retain the quality of 'Williams' bananas during ripening. © 2023 Society of Chemical Industry.

Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review

In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an environmentally dependable approach to a creative solution to this problem. The application, recent trends, and views of coatings and edible films, as well as their impact on fruit quality, are presented in this article, along with a knowledge of their key roles and benefits. According to numerous studies, natural polymers are highly suited for use as packaging material for fresh fruits and can often be a viable alternative to synthetic chemicals. Plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanoparticles, and fruit and vegetable residues can be used to alter the properties of edible coatings.

Chitosan-based Schiff base-metal (Fe, Cu, and Zn) complexes mitigate the negative consequences of drought stress on pomegranate fruits

Drought is one of the major environmental stresses that impairs fruit productivity and quality. The proper management of minerals can, however, assist plant to maintain their growth even under drought incidents, and is considered one of the encouraging approaches to refine the drought tolerance of plants. The beneficial effects of chitosan (CH)-based Schiff base-metal complexes (e.g., CH-Fe, CH-Cu and CH-Zn) in reducing the harmful impacts of different levels of drought stress on the growth and productivity of 'Malase Saveh' pomegranate cultivar were examined. All CH-metal complexes displayed favorable effects on the yield- and growth-related attributes of pomegranate trees cultivated under well-watered and different drought situations, with the best effects were observed with CH-Fe application. Specifically, leaves of CH-Fe-treated pomegranate plants showed higher concentrations of photosynthetic pigments [chlorophyll a (Chl a), Chl b, Chl a+b, and carotenoids by 28.0, 29.5, 28.6 and 85.7%, respectively] and microelements (Fe by 27.3%), along with increased levels of superoxide dismutase (by 35.3%) and ascorbate peroxidase (by 56.0%) enzymatic activities relative to those of CH-Fe-non-treated pomegranate plants under intense drought stress. CH-Fe-treated drought-stressed pomegranate leaves showed high increment of abscisic acid (by 25.1%) and indole-3-acetic acid (by 40.5%) relative to CH-Fe-non-treated pomegranates. The increased contents of total phenolics, ascorbic acid, total anthocyanins, and titratable acidity (by 24.3, 25.8, 9.3 and 30.9%, respectively) in the fruits of CH-Fe-treated drought-stressed pomegranates indicated the advantageousness of CH-Fe on the enhancement of fruit nutritional qualities. Collectively, our results prove the explicit functions of these complexes, particularly CH-Fe, in the control of drought-induced negative effects on pomegranate trees grown in semi-arid and dry areas.

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

Bananas are exposed to serious post-harvest problems resulting in agricultural and economic losses across the world. The severity of problem is linked with the process of rapid ripening and pathogens attack. Such problems have led to economic losses as well as a lower yield of nutritionally rich bananas. The global demand to increase the life span of bananas and their protection from pathogens-borne diseases urged the use of antimicrobial edible coatings of nanoparticles. The present experiment has explored the innovative development of green synthesized nanoparticles from Eucalyptus leaf extract (ELE) to increase the shelf life of bananas up to 32 days from the day of collection. Statistically significant results were recorded (P = 0.05) by applying five different concentrations of silver nanoparticles (AgNPs) in ranges of 0.01-0.05%. Various morphological and physiological parameters such as color, decay, firmness, weight loss, pulp to peel ratio, pH, titrable acidity (TA), phenolic contents, protein estimation, ethylene production, starch content and total soluble sugars were measured in Cavendish banana (Basrai). Bananas treated with 0.01% AgNPs showed maximum control on its ripeness over morphological and physiological changes. The increase in shelf life was in order 0.01%>0.02%>0.03%>0.04%>0.05%> control. Further, AgNPs reduced the process of ripening by controlling ethylene production. The result has also proved the safety of banana consumption by simple removal of banana peel as penetration of AgNPs from the peel to the pulp was not detected. It is recommended to use 0.01% AgNPs to enhance the shelf life of banana without effecting its nutritive value.