Incorporation of ascorbic acid in chitosan-based edible coating improves postharvest quality and storability of strawberry fruits

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dc.authorid0000-0002-7694-9859en_US
dc.authorid0000-0003-3362-8673en_US
dc.authorid0000-0003-3774-3708en_US
dc.authorid0000-0002-0352-0808en_US
dc.contributor.authorSaleem, Muhammad Shahzad
dc.contributor.authorAnjum, Muhammad Akbar
dc.contributor.authorNaz, Safina
dc.contributor.authorAli, Sajid
dc.contributor.authorHussain, Sajjad
dc.contributor.authorCanan, İhsan
dc.date.accessioned2023-08-23T11:20:02Z
dc.date.available2023-08-23T11:20:02Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.description.abstractRecent postharvest studies have shown that adding an antioxidative agent in a polysaccharide-based edible coating reduces postharvest losses and extends the shelf life of a coated fruit. Therefore, the effect of addition of ascorbic acid (AA, 1%) in chitosan-based coating (CH, 1%) on strawberry fruits under cold storage conditions at 4 +/- 1 degrees C and 85 +/- 5% RH was investigated for 15 days. It was observed that addition of AA in CH coating reduced weight loss, decay percentage, malondialdehyde content and hydrogen peroxide compared to CH alone. The combined CH + AA application also suppressed fruit softening by reducing cell wall degrading enzymes (i.e. polygalacturonase, cellulase and pectin methyl esterase) activities. In addition, AA incorporation catalyzed ROS scavenging enzymes (i.e. ascorbate peroxidase, catalase, peroxidase and superoxide dismutase) activities. CH + AA treatment also maintained fruit quality by conserving higher total soluble solids, titratable acidity, ascorbic acid content, total phenolics and antioxidant activity. Sensory quality (color, taste, glossiness and overall acceptability) of fruits coated with CH + AA treatment was also stable during storage. Conclusively, the combined CH + AA application is an effective approach to maintain the postharvest quality of strawberry fruits under cold storage.en_US
dc.identifier.citationSaleem, M. S., Anjum, M. A., Naz, S., Ali, S., Hussain, S., Azam, M., ... & Ejaz, S. (2021). Incorporation of ascorbic acid in chitosan-based edible coating improves postharvest quality and storability of strawberry fruits. International Journal of Biological Macromolecules, 189, 160-169.en_US
dc.identifier.doi10.1016/j.ijbiomac.2021.08.051
dc.identifier.endpage169en_US
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid34411616en_US
dc.identifier.scopus2-s2.0-85113681272en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage160en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.ijbiomac.2021.08.051
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11594
dc.identifier.volume189en_US
dc.identifier.wosWOS:000704087400007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorCanan, İhsan
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFragaria x Ananassaen_US
dc.subjectAntioxidant Additivesen_US
dc.subjectFruit Softeningen_US
dc.subjectShelf-Lifeen_US
dc.subjectTomato Fruiten_US
dc.subjectStorageen_US
dc.titleIncorporation of ascorbic acid in chitosan-based edible coating improves postharvest quality and storability of strawberry fruitsen_US
dc.typeArticleen_US

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