Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes

[EN] Biodegradable coatings based on hydroxypropylmethylcellulose (HPMC) or chitosan (CH) with and without bergamot essential oil were applied to table grapes, cv. Muscatel, in order to find environmentally friendly, healthy treatments with which to better preserve fresh fruit quality and safety dur...

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Autores: Sánchez González, Laura, Pastor Navarro, Clara|||0009-0006-9942-4322, Vargas, Maria|||0000-0001-6024-0952, Chiralt, Amparo|||0000-0003-1134-8144, González Martínez, María Consuelo|||0000-0001-9993-8303, Cháfer Nácher, Maite|||0009-0009-5727-8306
Tipo de recurso: artículo
Fecha de publicación:2011
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/75252
Acceso en línea:https://riunet.upv.es/handle/10251/75252
Access Level:acceso abierto
Palabra clave:Bergamot essential oil
Chitosan
Coatings
Edible
Grape
Hydroxypropylmethylcellulose
Vitaceae
TECNOLOGIA DE ALIMENTOS
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spelling Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapesSánchez González, LauraPastor Navarro, Clara|||0009-0006-9942-4322Vargas, Maria|||0000-0001-6024-0952Chiralt, Amparo|||0000-0003-1134-8144González Martínez, María Consuelo|||0000-0001-9993-8303Cháfer Nácher, Maite|||0009-0009-5727-8306Bergamot essential oilChitosanCoatingsEdibleGrapeHydroxypropylmethylcelluloseVitaceaeTECNOLOGIA DE ALIMENTOS[EN] Biodegradable coatings based on hydroxypropylmethylcellulose (HPMC) or chitosan (CH) with and without bergamot essential oil were applied to table grapes, cv. Muscatel, in order to find environmentally friendly, healthy treatments with which to better preserve fresh fruit quality and safety during postharvest cold storage. Physicochemical properties (weight loss, °Brix, total phenols, antioxidant activity, colour and texture), respiration rates and microbial counts of samples were determined throughout cold storage. The coatings had a significant effect on the development of quality variables, with the additional effect of essential oil addition as a function of the polysaccharide matrix being especially notable. Although incorporation of essential oil resulted in smaller weight losses and a greater antimicrobial effect, it also led to browner samples when using CH. Chitosan coatings containing bergamot oil were more effective than pure CH and HPMC coatings at inhibiting respiration rates. All the coatings improved the mechanical resistance of the samples at the end of storage. The most recommended coating for Muscatel table grapes is CH containing bergamot oil since, despite only contributing slightly to the sample colour, this showed the highest antimicrobial activity and the greatest control of respiration rates with a reasonably good control of water loss during storage. © 2010 Elsevier B.V.The authors acknowledge the financial support provided by Ministerio de Educacion y Ciencia (Project AGL2007-65503).ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalMinisterio de Educación y CienciaRepositorio Institucional de la Universitat Politècnica de València Riunet20112011-04-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/75252reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Educación y Ciencia https://doi.org/10.13039/501100008743 AGL2007-65503 DESARROLLO DE RECUBRIMIENTOS COMESTIBLES CON MEZCLAS POLISACÁRIDO-PROTEÍNA-LÍPIDO. ANÁLISIS DE LA INFLUENCIA DE LAS PROPIEDADES DE LA EMULSIÓN EN LA FUNCIONALIDAD DEL FILMopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/752522026-06-13T07:49:27Z
dc.title.none.fl_str_mv Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes
title Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes
spellingShingle Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes
Sánchez González, Laura
Bergamot essential oil
Chitosan
Coatings
Edible
Grape
Hydroxypropylmethylcellulose
Vitaceae
TECNOLOGIA DE ALIMENTOS
title_short Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes
title_full Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes
title_fullStr Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes
title_full_unstemmed Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes
title_sort Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes
dc.creator.none.fl_str_mv Sánchez González, Laura
Pastor Navarro, Clara|||0009-0006-9942-4322
Vargas, Maria|||0000-0001-6024-0952
Chiralt, Amparo|||0000-0003-1134-8144
González Martínez, María Consuelo|||0000-0001-9993-8303
Cháfer Nácher, Maite|||0009-0009-5727-8306
author Sánchez González, Laura
author_facet Sánchez González, Laura
Pastor Navarro, Clara|||0009-0006-9942-4322
Vargas, Maria|||0000-0001-6024-0952
Chiralt, Amparo|||0000-0003-1134-8144
González Martínez, María Consuelo|||0000-0001-9993-8303
Cháfer Nácher, Maite|||0009-0009-5727-8306
author_role author
author2 Pastor Navarro, Clara|||0009-0006-9942-4322
Vargas, Maria|||0000-0001-6024-0952
Chiralt, Amparo|||0000-0003-1134-8144
González Martínez, María Consuelo|||0000-0001-9993-8303
Cháfer Nácher, Maite|||0009-0009-5727-8306
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Ministerio de Educación y Ciencia
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Bergamot essential oil
Chitosan
Coatings
Edible
Grape
Hydroxypropylmethylcellulose
Vitaceae
TECNOLOGIA DE ALIMENTOS
topic Bergamot essential oil
Chitosan
Coatings
Edible
Grape
Hydroxypropylmethylcellulose
Vitaceae
TECNOLOGIA DE ALIMENTOS
description [EN] Biodegradable coatings based on hydroxypropylmethylcellulose (HPMC) or chitosan (CH) with and without bergamot essential oil were applied to table grapes, cv. Muscatel, in order to find environmentally friendly, healthy treatments with which to better preserve fresh fruit quality and safety during postharvest cold storage. Physicochemical properties (weight loss, °Brix, total phenols, antioxidant activity, colour and texture), respiration rates and microbial counts of samples were determined throughout cold storage. The coatings had a significant effect on the development of quality variables, with the additional effect of essential oil addition as a function of the polysaccharide matrix being especially notable. Although incorporation of essential oil resulted in smaller weight losses and a greater antimicrobial effect, it also led to browner samples when using CH. Chitosan coatings containing bergamot oil were more effective than pure CH and HPMC coatings at inhibiting respiration rates. All the coatings improved the mechanical resistance of the samples at the end of storage. The most recommended coating for Muscatel table grapes is CH containing bergamot oil since, despite only contributing slightly to the sample colour, this showed the highest antimicrobial activity and the greatest control of respiration rates with a reasonably good control of water loss during storage. © 2010 Elsevier B.V.
publishDate 2011
dc.date.none.fl_str_mv 2011
2011-04-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/75252
url https://riunet.upv.es/handle/10251/75252
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Educación y Ciencia https://doi.org/10.13039/501100008743 AGL2007-65503 DESARROLLO DE RECUBRIMIENTOS COMESTIBLES CON MEZCLAS POLISACÁRIDO-PROTEÍNA-LÍPIDO. ANÁLISIS DE LA INFLUENCIA DE LAS PROPIEDADES DE LA EMULSIÓN EN LA FUNCIONALIDAD DEL FILM
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407470179319808
score 15,300719

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