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Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan

Xinyu tangerine is a citrus fruit that has enjoyed great popularity in China for its fewer dregs and abundant nutrients. However, it is considered an easily perishable fruit that is vulnerable to various pathogenic fungal infections, especially by Penicillium italicum, which reduces its storage life...

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Autores principales: Chen, Chuying, Nie, Zhengpeng, Wan, Chunpeng, Chen, Jinyin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406423/
https://www.ncbi.nlm.nih.gov/pubmed/30696102
http://dx.doi.org/10.3390/biom9020046
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author Chen, Chuying
Nie, Zhengpeng
Wan, Chunpeng
Chen, Jinyin
author_facet Chen, Chuying
Nie, Zhengpeng
Wan, Chunpeng
Chen, Jinyin
author_sort Chen, Chuying
collection PubMed
description Xinyu tangerine is a citrus fruit that has enjoyed great popularity in China for its fewer dregs and abundant nutrients. However, it is considered an easily perishable fruit that is vulnerable to various pathogenic fungal infections, especially by Penicillium italicum, which reduces its storage life and commercial value. Normally, to reduce the losses caused by fungal deterioration of harvested fruit, polysaccharide-based edible coating, containing natural antimicrobial agents (e.g., plant extracts), have been applied. In current study, we evaluated the effects of Ficus hirta Vahl. fruits extract (FFE)–incorporated chitosan (CS) edible coating on Xinyu tangerines during cold storage at 5 °C. The results showed FFE has efficacy as an antifungal against P. italicum in a dose-dependent manner in vivo, with an EC(50) value of 12.543 mg·mL(−1). It was found that the edible coating of FFE–CS exhibited a higher reduction of total soluble solid (TSS), titrable acid (TA), and ascorbic acid (AsA) content by reducing the fruit decay rate, weight loss, respiration rate, and malondialdehyde (MDA) content during cold storage at 5 °C. Moreover, the activities of protective enzyme such as superoxide dismutase (SOD), peroxidase (POD), and phenylalanine ammonia-lyase (PAL), which have been linked with reactive oxygen species (ROS) and the phenylpropanoid pathway, were higher in the FFE–CS-coated fruits. On the basis of these study results, the FFE–CS edible coating could reduce postharvest loss and enhance the storability of Xinyu tangerines due to the in vivo antifungal activity of FFE.
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spelling pubmed-64064232019-03-13 Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan Chen, Chuying Nie, Zhengpeng Wan, Chunpeng Chen, Jinyin Biomolecules Article Xinyu tangerine is a citrus fruit that has enjoyed great popularity in China for its fewer dregs and abundant nutrients. However, it is considered an easily perishable fruit that is vulnerable to various pathogenic fungal infections, especially by Penicillium italicum, which reduces its storage life and commercial value. Normally, to reduce the losses caused by fungal deterioration of harvested fruit, polysaccharide-based edible coating, containing natural antimicrobial agents (e.g., plant extracts), have been applied. In current study, we evaluated the effects of Ficus hirta Vahl. fruits extract (FFE)–incorporated chitosan (CS) edible coating on Xinyu tangerines during cold storage at 5 °C. The results showed FFE has efficacy as an antifungal against P. italicum in a dose-dependent manner in vivo, with an EC(50) value of 12.543 mg·mL(−1). It was found that the edible coating of FFE–CS exhibited a higher reduction of total soluble solid (TSS), titrable acid (TA), and ascorbic acid (AsA) content by reducing the fruit decay rate, weight loss, respiration rate, and malondialdehyde (MDA) content during cold storage at 5 °C. Moreover, the activities of protective enzyme such as superoxide dismutase (SOD), peroxidase (POD), and phenylalanine ammonia-lyase (PAL), which have been linked with reactive oxygen species (ROS) and the phenylpropanoid pathway, were higher in the FFE–CS-coated fruits. On the basis of these study results, the FFE–CS edible coating could reduce postharvest loss and enhance the storability of Xinyu tangerines due to the in vivo antifungal activity of FFE. MDPI 2019-01-28 /pmc/articles/PMC6406423/ /pubmed/30696102 http://dx.doi.org/10.3390/biom9020046 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chen, Chuying
Nie, Zhengpeng
Wan, Chunpeng
Chen, Jinyin
Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan
title Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan
title_full Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan
title_fullStr Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan
title_full_unstemmed Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan
title_short Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan
title_sort preservation of xinyu tangerines with an edible coating using ficus hirta vahl. fruits extract-incorporated chitosan
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406423/
https://www.ncbi.nlm.nih.gov/pubmed/30696102
http://dx.doi.org/10.3390/biom9020046
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