Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings
The influence of carboxy methyl cellulose (CMC) and guargum-based coatings containing silver nanoparticles was studied on the postharvest storage stability of the kinnow mandarin (Citrus reticulata cv. Blanco) for a period of 120 days (85%–90% relative humidity) at 4 °C and 10 °C. Physicochemical an...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2015-12-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/20/12/19870 |
| _version_ | 1818310416047013888 |
|---|---|
| author | Syed Wasim Ahmad Shah Muhammad Jahangir Muhammad Qaisar Sher Aslam Khan Talat Mahmood Muhammad Saeed Abid Farid Muhammad Liaquat |
| author_facet | Syed Wasim Ahmad Shah Muhammad Jahangir Muhammad Qaisar Sher Aslam Khan Talat Mahmood Muhammad Saeed Abid Farid Muhammad Liaquat |
| author_sort | Syed Wasim Ahmad Shah |
| collection | DOAJ |
| description | The influence of carboxy methyl cellulose (CMC) and guargum-based coatings containing silver nanoparticles was studied on the postharvest storage stability of the kinnow mandarin (Citrus reticulata cv. Blanco) for a period of 120 days (85%–90% relative humidity) at 4 °C and 10 °C. Physicochemical and microbiological qualities were monitored after every 15 days of storage. Overall results revealed an increase in total soluble solid (TSS), total sugars, reducing sugars and weight loss but this increase was comparatively less significant in coated fruits stored at 4 °C. Ascorbic acid, total phenolics, and antioxidant activity was significantly enhanced in coated fruits stored at 4 °C. Titratable acidity significantly decreased during storage except for coated kinnow stored at 4 °C. In control samples stored at 10 °C, high intensity of fruit rotting and no chilling injury was observed. Total aerobic psychrotrophic bacteria and yeast and molds were noticed in all treatments during storage but the growth was not significant in coated fruits at 4 °C. Kinnow fruit can be kept in good quality after coating for four months at 4 °C and for 2 months at 10 °C. |
| first_indexed | 2024-12-13T07:45:43Z |
| format | Article |
| id | doaj.art-4f6287b6bf934a4c883c49415cf9814c |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-13T07:45:43Z |
| publishDate | 2015-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4f6287b6bf934a4c883c49415cf9814c2022-12-21T23:54:50ZengMDPI AGMolecules1420-30492015-12-012012226452266110.3390/molecules201219870molecules201219870Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle CoatingsSyed Wasim Ahmad Shah0Muhammad Jahangir1Muhammad Qaisar2Sher Aslam Khan3Talat Mahmood4Muhammad Saeed5Abid Farid6Muhammad Liaquat7Section of Food Science and Technology, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, PakistanSection of Food Science and Technology, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, PakistanPakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Peshawar 22620, KPK, PakistanSection of Plant Breeding and Genetics, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, PakistanSection of Food Science and Technology, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, PakistanSection of Entomology, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, PakistanSection of Entomology, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, PakistanSection of Food Science and Technology, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, PakistanThe influence of carboxy methyl cellulose (CMC) and guargum-based coatings containing silver nanoparticles was studied on the postharvest storage stability of the kinnow mandarin (Citrus reticulata cv. Blanco) for a period of 120 days (85%–90% relative humidity) at 4 °C and 10 °C. Physicochemical and microbiological qualities were monitored after every 15 days of storage. Overall results revealed an increase in total soluble solid (TSS), total sugars, reducing sugars and weight loss but this increase was comparatively less significant in coated fruits stored at 4 °C. Ascorbic acid, total phenolics, and antioxidant activity was significantly enhanced in coated fruits stored at 4 °C. Titratable acidity significantly decreased during storage except for coated kinnow stored at 4 °C. In control samples stored at 10 °C, high intensity of fruit rotting and no chilling injury was observed. Total aerobic psychrotrophic bacteria and yeast and molds were noticed in all treatments during storage but the growth was not significant in coated fruits at 4 °C. Kinnow fruit can be kept in good quality after coating for four months at 4 °C and for 2 months at 10 °C.http://www.mdpi.com/1420-3049/20/12/19870kinnowsilver nanoparticlesCMCguargumascorbic acidantioxidant activity |
| spellingShingle | Syed Wasim Ahmad Shah Muhammad Jahangir Muhammad Qaisar Sher Aslam Khan Talat Mahmood Muhammad Saeed Abid Farid Muhammad Liaquat Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings Molecules kinnow silver nanoparticles CMC guargum ascorbic acid antioxidant activity |
| title | Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings |
| title_full | Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings |
| title_fullStr | Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings |
| title_full_unstemmed | Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings |
| title_short | Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings |
| title_sort | storage stability of kinnow fruit citrus reticulata as affected by cmc and guar gum based silver nanoparticle coatings |
| topic | kinnow silver nanoparticles CMC guargum ascorbic acid antioxidant activity |
| url | http://www.mdpi.com/1420-3049/20/12/19870 |
| work_keys_str_mv | AT syedwasimahmadshah storagestabilityofkinnowfruitcitrusreticulataasaffectedbycmcandguargumbasedsilvernanoparticlecoatings AT muhammadjahangir storagestabilityofkinnowfruitcitrusreticulataasaffectedbycmcandguargumbasedsilvernanoparticlecoatings AT muhammadqaisar storagestabilityofkinnowfruitcitrusreticulataasaffectedbycmcandguargumbasedsilvernanoparticlecoatings AT sheraslamkhan storagestabilityofkinnowfruitcitrusreticulataasaffectedbycmcandguargumbasedsilvernanoparticlecoatings AT talatmahmood storagestabilityofkinnowfruitcitrusreticulataasaffectedbycmcandguargumbasedsilvernanoparticlecoatings AT muhammadsaeed storagestabilityofkinnowfruitcitrusreticulataasaffectedbycmcandguargumbasedsilvernanoparticlecoatings AT abidfarid storagestabilityofkinnowfruitcitrusreticulataasaffectedbycmcandguargumbasedsilvernanoparticlecoatings AT muhammadliaquat storagestabilityofkinnowfruitcitrusreticulataasaffectedbycmcandguargumbasedsilvernanoparticlecoatings |