The effectiveness of Opuntia ficus-indica mucilage edible coating on post-harvest maintenance of 'Dottato' fig (Ficus carica L.) fruit. (June 2017)

• Record Type: Journal Article
• Authors: Allegra, A.; Sortino, G.; Inglese, P.; Settanni, L.; Todaro, A.; Gallotta, A.
• Is Part Of: Food packaging and shelf life. Volume 12(2017)
• Page Start: 135
• Page End: 141
• Publication Date: 2017-06
• Subjects: Cactus pear -- Edible film -- Phenols -- Quality -- Hydrocolloids -- Color -- Respiration rate -- Ethylene; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2017.04.010
• Languages: English
• ISSNs: 2214-2894

Abstract

Highlights: Breba figs have a higher epidermis perishability. Differences between coated and uncoated fig were significant from 7 d after storage. Mucilage maintains mechanical properties and weight loss during storage. Abstract: Breba figs are highly perishable and their shelf-life is very short. In this study, breba figs (cv. 'Dottato') were treated with a mucilage solution of Opuntia ficus-indica cladodes, sealed in plastic bags, and stored at 4 °C for 14 days. The effect of the edible coating on the shelf-life and qualitative attributes of the fruit were evaluated by colors, content of total soluble solids, titratable acidity, total phenol, total carotenoids. Results showed that coating improves the quality of breba fig during storage. The edible coating was effective in maintaining fruit fresh weight, visual score values, fruit firmness and total carotenoid content. Coated fruit showed a significantly lower development of Enterobacteriaceae than control ones during the entire period of observation.