Improved storage and eat-ripe quality of avocados using a plant protein-based coating formulation
Main Article Content
Keywords
edible film, sensory, shelf-life
Abstract
Coating comprising the plant protein, kafirin, propylene glycol (PG) and glucono-delta-lactone (GDL) have been shown to extend the quality of ‘Packham’s Triumph’ pears. In this study, both of these coating treatments considerably extended the shelf-life and the time that the eat-ripe quality of ‘Hass’ avocados was maintained when compared to uncoated fruit. To determine the roles of the additives, PG and GDL in the functionality of kafirin edible coatings, different kafirin coatings were applied to ‘Hass’ avocados prior to storage under ripening conditions of 18 °C for up to 21 days. All the kafirin coatings were effective at extending and maintaining the shelf-life quality of avocados compared to uncoated fruit due to reduced respiration rate, 102 ml CO2/kg/h for kafirin-PG+GDL compared to 115 ml CO2/kg/h uncoated avocados on day 14 and consequently reduced ethylene production of the coated fruit. Kafirin-PG+GDL coated avocados lost less weight and remained firmer than uncoated fruit. Descriptive sensory analysis showed kafirin-PG+GDL coatings were most effective, extending the quality of the avocados 7 days beyond the untreated control due to improved kafirin solvation facilitated by the GDL. Thus kafirin-PG+GDL coatings are an effective method of increasing shelf-life and extending the eat-ripe quality of climacteric fruit.
References
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Ben-Yehoshua, S. and Cameron, A.C., 1989. Exchange determination of water vapour, carbon dioxide, oxygen, ethylene and other gases of fruits and vegetables. Modern Methods of Plant Analysis 9: 177-193.
Bower, J.A., 2009. Statistical methods for food science: introductory procedures for the food practitioner. Wiley-Blackwell, Oxford, UK, 289 pp.
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Buchner, S., Kinnear, M., Crouch, I.J., Taylor, J. and Minnaar, A., 2011. Effect of kafirin protein coating on sensory quality and shelf-life of ‘Packham’s Triumph’ pears during ripening. Journal of the Science of Food and Agriculture 91: 2814-2820.
Clark, C.J., McGlone, V.A., ReQuejo, C., White, A. and Woolf, A.B., 2003. Dry matter determination in ‘Hass’ avocado by NIR spectroscopy. Postharvest Biology and Technology 29: 300-307.
Dodd, M.C., Nelson, R.M., Nortje, G. and Louw, E., 2007. Identifying and rectifying complacency in the South African avocado cold chain. In: Proceedings of the 6th World Avocado Congress. Available at:http://www.avocadosource.com/WAC6/en/Extenso/4a-173.pdf.
Dononhowe, G. and Fennema, O.R., 1994. Edible films and coatings: characteristics, formation, definitions and testing methods. In: Krochta, J.M. Baldwin, E.A. and Nisperos-CarriedoM. (eds.) Edible coatings and films to improve food quality. Technomic Publishing Company, Basel, Switzerland, pp. 1-24.
Emmambux, M.N., Stading, M. and Taylor, J.R.N., 2004. Sorghum kafirin film property modification with hydrolysable and condensed tannins. Journal of Cereal Science 40: 127-135.
Emmambux, M.N. and Taylor, J.R.N., 2003. Sorghum kafirin interaction with various phenolic compounds. Journal of the Science of Food and Agriculture 83: 402-407.
Giteru, S.G., Coorey, R., Bertolatti, D., Watkin, E. and Johnson, S., 2015. Physicochemical and antimicrobial properties of citral and quercetin incorporated kafirin-based bioactive films. Food Chemistry 168: 341-347.
Golukcu, M. and Ozdemir, F., 2010. Changes in phenolic composition of avocado cultivars during harvesting time. Chemistry of Natural Compounds 46: 112-115.
Hagenmaier, R.D. and Shaw, P.E., 1992. Gas permeability of fruit coating waxes. Journal of the American Society for Horticultural Science 117: 105-109.
Hershkovitz, V., Saguy, S.I. and Pesis, E., 2005. Postharvest application of 1-MCP to improve the quality of various avocado cultivars. Postharvest Biology and Technology 37: 252-264.
Igoe, R.S., 2011. Dictionary of food ingredients. Springer, Berlin, Germany, 163 pp.
Joeng, J. and Huber, D.J., 2004. Suppression of avocado (Persea americana Mill.) fruit softening and changes in cell wall matrix polysaccharides and enzyme activities: differential responses to 1-MCP and delayed ethylene application. Postharvest Biology and Technology 129: 752-759.
Jeong, J., Huber, D.J. and Sargent, S.A., 2003. Delay of avocado (Persea americana) fruit ripening by 1-methylcyclopropane and wax treatments. Postharvest Biology and Technology 28: 247-257.
Johnston, J.W. and Banks, N.H., 1998. Selection of a surface coating and optimisation of its concentration for use on ‘Hass’ avocado (Persea americana Mill.) fruit. New Zealand Journal of Crop and Horticultural Science 26: 143-151.
Kader, A.A., 1986. Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technology 40: 99-104.
Krochta, J.M., 2002. Proteins as raw materials for films and coatings: definitions, current status and opportunities. In: Gennadios, A. (ed.) Protein-based films and coatings. CRC Press, Boca Raton, FL, USA, pp. 1-32.
Lindsy, R.C., 1996. Food additives. In: Fennema, O.R. (ed.) Food chemistry. Marcel Dekker, New York, NY, USA, p. 769.
Maftoonazad, N. and Ramaswamy, H.S., 2005. Postharvest shelf-life extension of avocados using methyl cellulose-based coatings. Lebensmittel Wissenschaft und Technology 38: 617-624.
Maftoonazad, N. and Ramaswamy, H.S., 2008. Effect of pectin-based coating on the kinetics of quality change associated with stored avocados. Journal of Food Processing and Preservation 32: 621-643.
Meir, S.H., Naiman, D., Akerman, M., Hyman, J.Y., Zauberman, G. and Fuchs, Y., 1997. Prolonged storage of ‘Hass’ avocado fruit using modified atmosphere packaging. Postharvest Biology and Technology 12: 51-60.
Næs, T., Brockhoff, P.B. and Tomic, O., 2010. Statistics for sensory and consumer science. John Wiley and Sons, Chichester, UK, 194 pp.
?lmez, H. and Kretzschmar, U., 2009. Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. Lebensmittel Wissenschaft und Technology 42: 686-693.
Omar, A.F. and MatJafri, M.Z., 2013. Principles, methodologies and technologies of fresh fruit quality assurance. Quality Assurance and Safety of Crops & Foods 5: 257-271.
Park, H.J., 1999. Development of advanced edible coatings for fruits. Trends in Food Science and Technology 10: 254-260.
Pérez, K., Mercado, J. and Soto-Valdez, H., 2004. Note. Effect of storage temperature on the shelf-life of ‘Hass’ avocado (Persea americana). Food Science and Technology International 10: 73-77.
Saucedo-Pompa, S., Rojas-Molina, R., Aguilera-Carbó, A.F., Saenz-Galindo, A., De la Garza, H., Jasso-Cantú, D. and Aguilar, C.N., 2009. Edible films based on candelilla wax to improve the self-life and quality of avocado. Food Research International 42: 511-515.
Scott, K.J. and Chaplin, G.R., 1978. Reduction of chilling industry in avocado stored in sealed polyethylene bags. Tropical Agriculture (Trinidad) 55: 87-90.
Sellamuthu, P.S., Mafune, M., Sivakumar, D. and Soundy, P., 2013. Thyme oil vapour and modified atmosphere packaging reduce anthracnose incidence and maintain fruit quality in avocado. Journal of the Science of Food and Agriculture 93: 3024-3031.
Seymour, G.B. and Tucker, G.A., 1993. Avocado. In: Seymour, G.B. Taylor, J.E. and Tucker,G.A. (eds.) Biochemistry of fruit ripening. Chapman and Hall, London, UK, pp. 53-81.
Taylor, J., Taylor, J.R.N., Dutton, M.F. and De Kock, S., 2005. Identification of kafirin film casting solvents. Food Chemistry 90: 401-408.
Wills, R.H., McGlasson, B., Graham, D. and Joyce, D., 1998. An introduction to the physiology and handling of fruit, vegetables and ornamentals. In: Wills, R.H., McGlasson, B., Graham, D. and Joyce, D. (eds.) Postharvest. CAB International, Oxford, UK, p. 56.
Wols, S., Esbensen, K. and Geladi, P., 1987. Principal component analysis. Chemometrics and Intelligent Laboratory Systems 2: 37-52.
Yahia, E.M. and Gonzalez-Aguilar, G., 1998. Use of passive and semi-active atmospheres to prolong the postharvest life of avocado fruit. Lebensmittel Wissenschaft und Technology 30: 602-606.
Zauberman, G., Schiffman-Nadel, M. and Yanko, U., 1977. The response of avocado fruits to different storage temperatures. Hortscience 12: 353-354.
Banks, N.H., Dadzie, B.K. and Cleland, D.J., 1993. Reducing gas exchange of fruits with surface coatings. Postharvest Biology and Technology 3: 269-284.
Ben-Yehoshua, S. and Cameron, A.C., 1989. Exchange determination of water vapour, carbon dioxide, oxygen, ethylene and other gases of fruits and vegetables. Modern Methods of Plant Analysis 9: 177-193.
Bower, J.A., 2009. Statistical methods for food science: introductory procedures for the food practitioner. Wiley-Blackwell, Oxford, UK, 289 pp.
Buchner, S., 2007. Coating of pears (var. ‘Packhams Triumph’) with kafirin protein and its effect on postharvest physiology and shelf-life. MSc thesis, University of Pretoria, Pretoria, South Africa. Available at: http://upetd.up.ac.za/thesis/available/etd-02242012-113144/
Buchner, S., Kinnear, M., Crouch, I.J., Taylor, J. and Minnaar, A., 2011. Effect of kafirin protein coating on sensory quality and shelf-life of ‘Packham’s Triumph’ pears during ripening. Journal of the Science of Food and Agriculture 91: 2814-2820.
Clark, C.J., McGlone, V.A., ReQuejo, C., White, A. and Woolf, A.B., 2003. Dry matter determination in ‘Hass’ avocado by NIR spectroscopy. Postharvest Biology and Technology 29: 300-307.
Dodd, M.C., Nelson, R.M., Nortje, G. and Louw, E., 2007. Identifying and rectifying complacency in the South African avocado cold chain. In: Proceedings of the 6th World Avocado Congress. Available at:http://www.avocadosource.com/WAC6/en/Extenso/4a-173.pdf.
Dononhowe, G. and Fennema, O.R., 1994. Edible films and coatings: characteristics, formation, definitions and testing methods. In: Krochta, J.M. Baldwin, E.A. and Nisperos-CarriedoM. (eds.) Edible coatings and films to improve food quality. Technomic Publishing Company, Basel, Switzerland, pp. 1-24.
Emmambux, M.N., Stading, M. and Taylor, J.R.N., 2004. Sorghum kafirin film property modification with hydrolysable and condensed tannins. Journal of Cereal Science 40: 127-135.
Emmambux, M.N. and Taylor, J.R.N., 2003. Sorghum kafirin interaction with various phenolic compounds. Journal of the Science of Food and Agriculture 83: 402-407.
Giteru, S.G., Coorey, R., Bertolatti, D., Watkin, E. and Johnson, S., 2015. Physicochemical and antimicrobial properties of citral and quercetin incorporated kafirin-based bioactive films. Food Chemistry 168: 341-347.
Golukcu, M. and Ozdemir, F., 2010. Changes in phenolic composition of avocado cultivars during harvesting time. Chemistry of Natural Compounds 46: 112-115.
Hagenmaier, R.D. and Shaw, P.E., 1992. Gas permeability of fruit coating waxes. Journal of the American Society for Horticultural Science 117: 105-109.
Hershkovitz, V., Saguy, S.I. and Pesis, E., 2005. Postharvest application of 1-MCP to improve the quality of various avocado cultivars. Postharvest Biology and Technology 37: 252-264.
Igoe, R.S., 2011. Dictionary of food ingredients. Springer, Berlin, Germany, 163 pp.
Joeng, J. and Huber, D.J., 2004. Suppression of avocado (Persea americana Mill.) fruit softening and changes in cell wall matrix polysaccharides and enzyme activities: differential responses to 1-MCP and delayed ethylene application. Postharvest Biology and Technology 129: 752-759.
Jeong, J., Huber, D.J. and Sargent, S.A., 2003. Delay of avocado (Persea americana) fruit ripening by 1-methylcyclopropane and wax treatments. Postharvest Biology and Technology 28: 247-257.
Johnston, J.W. and Banks, N.H., 1998. Selection of a surface coating and optimisation of its concentration for use on ‘Hass’ avocado (Persea americana Mill.) fruit. New Zealand Journal of Crop and Horticultural Science 26: 143-151.
Kader, A.A., 1986. Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technology 40: 99-104.
Krochta, J.M., 2002. Proteins as raw materials for films and coatings: definitions, current status and opportunities. In: Gennadios, A. (ed.) Protein-based films and coatings. CRC Press, Boca Raton, FL, USA, pp. 1-32.
Lindsy, R.C., 1996. Food additives. In: Fennema, O.R. (ed.) Food chemistry. Marcel Dekker, New York, NY, USA, p. 769.
Maftoonazad, N. and Ramaswamy, H.S., 2005. Postharvest shelf-life extension of avocados using methyl cellulose-based coatings. Lebensmittel Wissenschaft und Technology 38: 617-624.
Maftoonazad, N. and Ramaswamy, H.S., 2008. Effect of pectin-based coating on the kinetics of quality change associated with stored avocados. Journal of Food Processing and Preservation 32: 621-643.
Meir, S.H., Naiman, D., Akerman, M., Hyman, J.Y., Zauberman, G. and Fuchs, Y., 1997. Prolonged storage of ‘Hass’ avocado fruit using modified atmosphere packaging. Postharvest Biology and Technology 12: 51-60.
Næs, T., Brockhoff, P.B. and Tomic, O., 2010. Statistics for sensory and consumer science. John Wiley and Sons, Chichester, UK, 194 pp.
?lmez, H. and Kretzschmar, U., 2009. Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. Lebensmittel Wissenschaft und Technology 42: 686-693.
Omar, A.F. and MatJafri, M.Z., 2013. Principles, methodologies and technologies of fresh fruit quality assurance. Quality Assurance and Safety of Crops & Foods 5: 257-271.
Park, H.J., 1999. Development of advanced edible coatings for fruits. Trends in Food Science and Technology 10: 254-260.
Pérez, K., Mercado, J. and Soto-Valdez, H., 2004. Note. Effect of storage temperature on the shelf-life of ‘Hass’ avocado (Persea americana). Food Science and Technology International 10: 73-77.
Saucedo-Pompa, S., Rojas-Molina, R., Aguilera-Carbó, A.F., Saenz-Galindo, A., De la Garza, H., Jasso-Cantú, D. and Aguilar, C.N., 2009. Edible films based on candelilla wax to improve the self-life and quality of avocado. Food Research International 42: 511-515.
Scott, K.J. and Chaplin, G.R., 1978. Reduction of chilling industry in avocado stored in sealed polyethylene bags. Tropical Agriculture (Trinidad) 55: 87-90.
Sellamuthu, P.S., Mafune, M., Sivakumar, D. and Soundy, P., 2013. Thyme oil vapour and modified atmosphere packaging reduce anthracnose incidence and maintain fruit quality in avocado. Journal of the Science of Food and Agriculture 93: 3024-3031.
Seymour, G.B. and Tucker, G.A., 1993. Avocado. In: Seymour, G.B. Taylor, J.E. and Tucker,G.A. (eds.) Biochemistry of fruit ripening. Chapman and Hall, London, UK, pp. 53-81.
Taylor, J., Taylor, J.R.N., Dutton, M.F. and De Kock, S., 2005. Identification of kafirin film casting solvents. Food Chemistry 90: 401-408.
Wills, R.H., McGlasson, B., Graham, D. and Joyce, D., 1998. An introduction to the physiology and handling of fruit, vegetables and ornamentals. In: Wills, R.H., McGlasson, B., Graham, D. and Joyce, D. (eds.) Postharvest. CAB International, Oxford, UK, p. 56.
Wols, S., Esbensen, K. and Geladi, P., 1987. Principal component analysis. Chemometrics and Intelligent Laboratory Systems 2: 37-52.
Yahia, E.M. and Gonzalez-Aguilar, G., 1998. Use of passive and semi-active atmospheres to prolong the postharvest life of avocado fruit. Lebensmittel Wissenschaft und Technology 30: 602-606.
Zauberman, G., Schiffman-Nadel, M. and Yanko, U., 1977. The response of avocado fruits to different storage temperatures. Hortscience 12: 353-354.
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Sep 30, 2015
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