Abstract
Nectarine sections were coated in three different formulations consisting of chitosan (2 g/100 mL), pectin (2 g/100 mL) and sodium caseinate (2 g/100 mL) with glycerol as plasticizer. Sections were packed in modified atmosphere packaging (MAP) and stored at 3 ± 1C during 7 days. Weight loss and moisture content increased and decreased, respectively, during storage (P < 0.05). Total soluble solids and acidity values indicated that ripening of nectarines was delayed by preservation conditions used in this study. Lightness and browning index showed no changes at all throughout 7 days of storage (P > 0.05). Total phenolic content showed a decreasing trend during the first 3 days of storage and remained constant onward. Peroxidase and polyphenol oxidase activity increased during storage. The use of chitosan, pectin and sodium caseinate coatings did not significantly affect any of the texture, color and hygienical quality parameters studied (P > 0.05). Practical Applications The continuous consumer interest in minimally processed fruits has stimulated the development of technologies that can prolong shelf life. Among these technologies, modified atmosphere packaging (MAP) and edible coatings, in combination with refrigeration temperatures, have been shown to have the potential to reduce weight loss, respiration rate and improve food appearance and integrity. Therefore, we have considered that the implementation of MAP and edible coatings in nectarine sections would provide the manufacturing industry a useful way to prolong shelf life and a marketing strategy.
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Claims 10
Claim · model-written summary
Weight loss increased during storage.
- Taxon
- Nectarine
Prunus persica var. nucipersicat0 - Outcome
- Weight losse0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Weight loss and moisture content increased and decreased, respectively, during storage (P < 0.05).”
t0“Nectarine”
Claim · model-written summary
Moisture content decreased during storage.
- Taxon
- NectarinePrunus persica var. nucipersicat0
- Outcome
- moisture contente0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Weight loss and moisture content increased and decreased, respectively, during storage (P < 0.05).”
t0“Nectarine”
Claim · model-written summary
Total soluble solids and acidity indicated delayed nectarine ripening under the preservation conditions.
- Taxon
- nectarinesPrunus persica var. nucipersicae0
- Treatment
- preservation conditionse0
- Outcome
- ripening of nectarinese0
- Direction
- delayede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total soluble solids and acidity values indicated that ripening of nectarines was delayed by preservation conditions used in this study.”
Claim · model-written summary
Lightness and browning index did not change during seven days of storage.
- Taxon
- NectarinePrunus persica var. nucipersicat0
- Outcome
- Lightness and browning indexe0
- Direction
- no changese0
- Qualifier
- 7 days of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lightness and browning index showed no changes at all throughout 7 days of storage (P > 0.05).”
t0“Nectarine”
Claim · model-written summary
Total phenolic content decreased during the first three storage days and then stayed constant.
- Taxon
- NectarinePrunus persica var. nucipersicat0
- Outcome
- Total phenolic contente0
- Direction
- decreasing trende0
- Qualifier
- first 3 days of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolic content showed a decreasing trend during the first 3 days of storage and remained constant onward.”
t0“Nectarine”
Claim · model-written summary
Peroxidase and polyphenol oxidase activity increased during storage.
- Taxon
- NectarinePrunus persica var. nucipersicat0
- Gene
- Peroxidase and polyphenol oxidasee0
- Outcome
- Peroxidase and polyphenol oxidase activitye0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peroxidase and polyphenol oxidase activity increased during storage.”
t0“Nectarine”
Claim · model-written summary
Chitosan coatings did not significantly affect texture, color or hygienical quality parameters.
- Taxon
- NectarinePrunus persica var. nucipersicat0
- Treatment
- chitosane0
- Outcome
- texture, color and hygienical quality parameterse0
- Direction
- did not significantly affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The use of chitosan, pectin and sodium caseinate coatings did not significantly affect any of the texture, color and hygienical quality parameters studied (P > 0.05).”
t0“Nectarine”
Claim · model-written summary
Pectin coatings did not significantly affect texture, color or hygienical quality parameters.
- Taxon
- NectarinePrunus persica var. nucipersicat0
- Treatment
- pectine0
- Outcome
- texture, color and hygienical quality parameterse0
- Direction
- did not significantly affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The use of chitosan, pectin and sodium caseinate coatings did not significantly affect any of the texture, color and hygienical quality parameters studied (P > 0.05).”
t0“Nectarine”
Claim · model-written summary
Sodium caseinate coatings did not significantly affect texture, color or hygienical quality parameters.
- Taxon
- NectarinePrunus persica var. nucipersicat0
- Treatment
- sodium caseinatee0
- Outcome
- texture, color and hygienical quality parameterse0
- Direction
- did not significantly affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The use of chitosan, pectin and sodium caseinate coatings did not significantly affect any of the texture, color and hygienical quality parameters studied (P > 0.05).”
t0“Nectarine”
Claim · model-written summary
The authors propose MAP and edible coatings for nectarine sections to prolong shelf life.
- Taxon
- nectarinePrunus persica var. nucipersicae0
- Outcome
- implementation of MAP and edible coatings in nectarine sectionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the implementation of MAP and edible coatings in nectarine sections would provide the manufacturing industry a useful way to prolong shelf life”
The same questions in other papers
sodium atom · quality: postharvest · Prunus persica (peach)Positive and negative results
1 in the opposite direction
- positive
chitosan · quality: postharvest · Prunus persica (peach)Positive and negative results
7 in the opposite direction
- positive
- positive
- positive
4 papers more in this group
See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.