Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality

Background Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a so...

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Autores principales:	Valenzuela,Carolina, Tapia,Cristian, López,Luis, Bunger,Andrea, Escalona,Victor, Abugoch,Lilian
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2015
Materias:	Chitosan Edible films Quinoa protein Strawberry Sunflower oil
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000600004
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spelling	oai:scielo:S0717-345820150006000042016-01-21Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) qualityValenzuela,CarolinaTapia,CristianLópez,LuisBunger,AndreaEscalona,VictorAbugoch,Lilian Chitosan Edible films Quinoa protein Strawberry Sunflower oil Background Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. Results On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality. Conclusions Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.18 n.6 20152015-11-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000600004en10.1016/j.ejbt.2015.09.001
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Chitosan Edible films Quinoa protein Strawberry Sunflower oil
spellingShingle	Chitosan Edible films Quinoa protein Strawberry Sunflower oil Valenzuela,Carolina Tapia,Cristian López,Luis Bunger,Andrea Escalona,Victor Abugoch,Lilian Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality
description	Background Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. Results On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality. Conclusions Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits.
author	Valenzuela,Carolina Tapia,Cristian López,Luis Bunger,Andrea Escalona,Victor Abugoch,Lilian
author_facet	Valenzuela,Carolina Tapia,Cristian López,Luis Bunger,Andrea Escalona,Victor Abugoch,Lilian
author_sort	Valenzuela,Carolina
title	Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality
title_short	Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality
title_full	Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality
title_fullStr	Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality
title_full_unstemmed	Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality
title_sort	effect of edible quinoa protein-chitosan based films on refrigerated strawberry (fragaria × ananassa) quality
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2015
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000600004
work_keys_str_mv	AT valenzuelacarolina effectofediblequinoaproteinchitosanbasedfilmsonrefrigeratedstrawberryfragariaananassaquality AT tapiacristian effectofediblequinoaproteinchitosanbasedfilmsonrefrigeratedstrawberryfragariaananassaquality AT lopezluis effectofediblequinoaproteinchitosanbasedfilmsonrefrigeratedstrawberryfragariaananassaquality AT bungerandrea effectofediblequinoaproteinchitosanbasedfilmsonrefrigeratedstrawberryfragariaananassaquality AT escalonavictor effectofediblequinoaproteinchitosanbasedfilmsonrefrigeratedstrawberryfragariaananassaquality AT abugochlilian effectofediblequinoaproteinchitosanbasedfilmsonrefrigeratedstrawberryfragariaananassaquality
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Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality

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