Effects of Edible Coating on Postharvest Quality and Shelf Life of Fresh-Cut Cabbage
Article Sidebar
Main Article Content
Abstract
Due to enzymatic browning, fresh-cut cabbage has a short shelf life, affecting its quality and being rejected by consumers. The study aimed to investigate the effects of edible coatings (Natacoat and Sucrose fatty acid ester) on the postharvest qualities of fresh-cut cabbage. The experimental design was completely randomized design. The cabbage was peeled, cut, and coated with 0.05% Natacoat, 0.5% Sucrose fatty acid ester, or Control (distilled water), then dried and stored at 5ᵒC. The results showed that coating with Natacoat and Sucrose fatty acid ester provided better qualities in terms of external appearance, inhibited browning, reduced weight loss, retarded respiration rate, and maintained higher firmness than the control during storage (p<0.05). However, fresh-cut cabbage coated with Sucrose fatty acid ester had off-flavor after 8 days of storage. These results indicated that the coating with Natacoat was more effectively maintained the quality of fresh-cut cabbage, preventing an unpleasant smell, and was accepted by consumers and extending shelf life for 8 days at 5ᵒC.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Ansah, F.A., M.L. Amodio and G. Colelli. 2018. Quality of fresh-cut products as affected by harvest and postharvest operations. Journal of the Science of Food and Agriculture 98(10): 3614-3626.
Aparicio, J.F., E.G. Barreales, T.D. Payero, C.M. Vicente, A. de Pedro and A.J. Santos. 2016. Biotechnological production and application of the antibiotic pimaricin: Biosynthesis and its regulation. Applied Microbiology and Biotechnology 100: 61-78.
Arima, A.A., F.J. Pavinatto, O.N. de Oliveira and E.R.P. Gonzales. 2014. The negligible effects of the antifungal natamycin on cholesterol-dipalmitoyl phosphatidylcholine monolayers may explain its low oral and topical toxicity for mammals. Colloids and Surfaces B: Biointerfaces 122: 202-208.
Baipong, R., S. Chanokseranee, K. Yamsai and P. Jomngam. 2022. Effects of edible coating on quality and storage life of fresh-cut mango cv. Mun Kun Si. Agricultural Science Journal 53(3): 48-51. [in Thai]
Banerjee, A., S. Penna, P.S. Variyar and A. Sharma. 2015. Gamma irradiation inhibits wound induced browning in shredded cabbage. Food Chemistry 173: 38-44.
Bodbodak, S. and M. Moshfeghifar. 2016. Advances in modified atmosphere packaging of fruits and vegetables. pp. 127-183. In M.W. Siddiqui (ed.). Eco-friendly technology for postharvest produce quality. Elsevier, Amsterdam, The Netherlands.
Caro, Y. and J. Joas. 2005. Postharvest control of litchi pericarp browning (cv. Kwai Mi) by combined treatments of chitosan and organic acids: II. Effect of the initial water content of pericarp. Postharvest Biology and Technology 38(2): 137-144.
Cho, J.S. and K.D. Moon. 2014. Comparison of image analysis methods to evaluate the degree of browning of fresh-cut lettuce. Food Science and Biotechnology 23: 1043-1048.
Cong, F., Y. Zhang and W. Dong. 2007. Use of surface with natamycin to improve the storability of Hami melon at ambient temperature. Postharvest Biology and Technology 46: 71-75.
Dhall, R.K. 2013. Advances in edible coatings for fresh fruits and vegetables: A review. Critical Reviews in Food Science and Nutrition 53(5): 435-450.
Duran, M., M.S. Aday, N.N.D. Zorba, R. Temizkan, M.B. Buyukcan and C. Caner. 2016. Potential of antimicrobial active packaging containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating to extend shelf life of fresh strawberry. Food and Bioproducts Processing 98: 354-363.
Ergunes, G. and S. Tarhan. 2006. Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying. Journal of Food Engineering 76(3): 446-452.
Farran, A., C. Cai, M. Sandoval, Y. Xu, J. Liu, M. J. Hernaiz and R. J. Linhardt. 2015. Green solvents in carbohydrate chemistry: From raw materials to fine chemicals. Chemical reviews 115(14): 6811-6853.
Hai, L.H., A. Joomwong, Y. Chanbang and J. Uthaibutra. 2014. Effect of oxalic acid dipping and wax coating on pericarp browning and storage life of fresh Vietnamese longan fruit cv. Long. International Journal of Agriculture Innovations and Research 3(2): 670-677.
Hamanaka, D. and H. Izumi. 2008. Combined effect of mustard and hop extract agents with emulsifier on microbial quality and physiology of fresh-cut vegetables. Food Science and Technology Research 14(6): 565-572.
Galus, S., H. Mathieu, A. Lenart and F. Debeaufort. 2012. Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films. Innovative Food Science and Emerging Technologies 16: 148-154.
Jiang, T.J. 2012. Effect of natamycin in combination with pure oxygen treatment on postharvest quality and selected enzyme activities of button mushroom (Agaricus bisporus). Journal of Agricultural and Food Chemistry 60: 2562-2568.
Jiang, T.J., L.F. Feng, X.L. Zheng and J.R. Li. 2013. Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage. Food Chemistry 138: 1992-1997.
Jomngam, P. and J. Phimphimol. 2023. Effect of oxalic acid and sucrose fatty acid ester on the postharvest quality of longan fruit cv. Daw. Agricultural Science Journal 54(2): 181-192. [in Thai]
Jung, S.K. and H.S. Choi. 2021. Fruit quality and antioxidant activities of yellow-skinned apple cultivars coated with natural sucrose monoesters. Sustainability 13: 2423.
Kaewsuksaeng, S. and N. Tatmala. 2015. Color change and effect of coating with sucrose fatty acid ester on postharvest quality and storage life on off-season rambutan cv. Rongrian. Khon Kaen Agriculture Journal Supplement 43(1): 811-817. [in Thai]
Koontz, J.L., J.E. Marcy, W.E. Barbeau and S.E. Duncan. 2003. Stability of natamycin and its cyclodextrin inclusion complexes in aqueous solution. Journal of Agricultural and Food Chemistry 51(24): 7111-7114.
Manasikan, T., K. Tomako, N. Nobutaka, Y. Makoto, S. Ayaka and S. Takeo. 2011. Influence of impact stress on postharvest physiological and chemical properties of cabbage heads. Food Preservation Science 37(6): 273-282.
Nongtaodum, S. and A. Jangchud. 2009. Effects of edible chitosan coating on quality of fresh-cut mangoes (Fa-lun) during Storage. Agriculture and Natural Resources 43: 282-289.
Nor, S.M. and P. Ding. 2020. Trends and advances in edible biopolymer coating for tropical fruit: A review. Food Research International 134: 109208.
Rezapour, I., T. Jasemizad, M. Ayatollahi, M. Zamani, S. Aghaei and A. Jebali. 2016. The presentation of a new inhibitor to prevent enzymatic browning in mushroom, banana, and apple. International Journal of Environmental Science and Technology 13(4): 1109-1122.
Sanchez, C., F.C. Lidon, M. Vivas, P. Ramos, M. Santos and M.G. Barreiro. 2015. Effect of chitosan coating on quality and nutritional value of fresh-cut ‘Rocha’ pear. Emirates Journal of Food and Agriculture 27(2): 206-214.
Siriphanich, J. 2010. Postharvest biology and plant senescence. Kasetsart University, Bangkok, Thailand. [in Thai]
Teng, Y., S.G. Stewart, Y.W Hai, X. Li, M.G. Banwell and P. Lan. 2020. Sucrose fatty acid esters: synthesis, emulsifying capacities, biological activities and structure-property profiles. Critical Reviews in Food Science and Nutrition 19(61): 3297-3317.
Thommohaway, C., A. Uthairatanakij and P. Jitareerat. 2007. Effects of sucrose fatty acid ester on the quality of fresh-cut guava (Psidium guava). Acta Horticulturae 746: 455-460.
Wen, M., X. Lin, Y. Yu, J. Wu, Y. Xu and G. Xiao. 2019. Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage. Journal of Food Biochemistry 43(8): 1-12.
Yadav, A., N. Kumar, A. Upadhyay, S. Sethi and A. Singh. 2022. Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview. Journal of Food Science 87: 2256-2290.
Yaman, O. and L. Bayoindrili. 2002. Effects of an edible coating and cold storage on shelf life and quality of cherries. LWT-Food Science and Technology 35(2): 146-150.
Yoruk, R. and M.R. Marshall. 2003. Physicochemical properties and function of plant polyphenol oxidase: A review. Journal of Food Biochemistry 27(5): 361-422.
