Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application

Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. 'Pingo De Mel')

Fresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied envisaging their positive effect in enhancing figs' shelf-life. Fig fruits cv. 'Pingo de mel' were harvested at commercial ripening stage and single emulsion-based coatings, composed of chitosan + olive oil and alginate + olive oil, were applied. After coatings application by dipping each fruit in the emulsion-based solutions at 4 °C and drying, the coated fruits were sprayed with crosslinking solutions (6% tripolyphosphate and 1% calcium chloride for chitosan and alginate-based coatings, respectively). Then, were maintained at 4 °C and analyzed after 1, 7, 14 and 19 days of storage. After each time interval, fruits were further maintained at 25 °C for 2 days. The results have shown that coatings were effective on delaying fungal decay and postharvest ripening indicators (respiration rate, mass loss, softening and total soluble solids/titratable acidity ratio). The results foresee a fruits' shelf life between 14 and 19 days under refrigeration at 4 °C that may be followed up to 2 days at ambient temperature, higher than that estimated for uncoated fruits (less than 14 days at 4 °C plus to 2 days at ambient temperature).

Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.)

Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. The fruit usually is consumed fresh locally, dried, or preserved longer term in other transformed forms. A sustainable approach to extend the shelf-life of figs can be constituted by application of an edible coating able to maintain the quality of the fruit during storage. A comparison between fresh figs in a commercial preservation system, with the figs preserved in an edible coating, and an active edible coating to preserve their quality characteristics was carried out. The coating efficacy was enhanced with the addition of pomegranate peel extract at two different concentrations. The inclusion of a component with high antioxidant activity in an edible coating proved to be an excellent method for preserving the quality of this highly perishable fruit. The application of natural products, obtained from renewable sources, represents a simple and economic strategy, but also a tool capable of preserving the quality of the fruit during the postharvest storage, which is often consumed in production areas due to shelf-life problems.

Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review

In recent years, microporous modified atmosphere packaging has been widely concerned because of its adjustable air permeability and low processing cost. With the development and increasing demand of fresh food industry, the limited permeability of film in modified atmosphere packaging can't meet the fresh-keeping requirements of fresh foods, especially vegetables and fruits. Microporous film can flexibly adjust the gas permeability according to the physiological metabolic characteristics of fresh foods, which has gradually become a fresh-keeping technology in the domain of vegetables and fruits. This paper reviewed the research progress of microporous modified atmosphere packaging and its extension on shelf life of fresh foods. The latest applied researches were described in a comprehensive manner, particularly fruits and vegetables. Besides, this article also covered theoretical support and analysis, including the perforation mode, air permeability mechanism and mathematical model of microporous film, the characteristics of fresh foods, pore parameters and traits of film materials. This paper payed attention to the application of environmentally friendly degradable film materials (biological film materials, nano materials) in fruits and vegetables preservation. Research has shown that the degradable material can enlarge the fresh-keeping effect of microporous modified atmosphere packaging, which is worthy of further research and development. Finally, the development trends and directions in the future were discussed.

Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay

There is a growing interest in finding safe and natural anti-microbial compounds as a valid alternative to conventional chemical treatments for managing post-harvest fruit diseases. This study investigated the anti-fungal capacity of orange peel polyphenolic extract (OPE) against three relevant post-harvest fungal pathogens, Monilinia fructicola, Botrytis cinerea and Alternaria alternata. OPE extract at 1.5 g/L inhibited (100%) the mycelial growth and conidial germination of the three target fungi. At lower concentration, the effect varied, depending on the dose applied and target fungi. When the anti-fungal activity of the main phenolic compounds in sweet orange peel, namely, the flavonoids (naringin, hesperidin and neohesperidin) and phenolic acids (ferulic and p-coumaric), were evaluated, ferulic acid and p-coumaric acid displayed significantly higher inhibitory capacity in synthetic medium, while the activity of flavonoids was limited. Synergism between compounds was not detected, and the inhibitory activity of OPE may be attributed to an additive effect of phenolic acids. Interestingly, in peach-based medium, ferulic acid remained active against M. fructicola and A. alternata and was more efficient than p-coumaric to control B. cinerea. These results highlight peel orange waste as an excellent source of anti-fungal compounds, suggesting the possibility of using ferulic acid or ferulic acid-rich extracts, either alone or in combination with other post-harvest treatment, as a natural alternative to reduce post-harvest losses and, also, enhance the shelf-life of fruit.