Abstract
Exploiting safer methods for fruit preservation such as application of edible coatings can improve shelf life, valuable characteristics, and antioxidative capacity. The current study aimed to investigate the effect of a pectin-based edible coating on antioxidative capacity of plum fruit during shelf life (19 ± 2 ℃ and 65% relative humidity for eight days). To do this, three solutions (0.5, 1, and 1.5%) of pectin, plasticized by glycerol (0.3% w/v), were applied on plum fruit and compared to a control treated with only distilled water. Ascorbic acid, total phenolics, anthocyanin and flavonoid contents, total antioxidative capacity based on 1,1-diphenyl-2-picryl-hydrazyl hydrate method, peroxidase (as an antioxidant enzyme), and polyphenol oxidase (as an oxidant enzyme) activities were recorded during this period. The results demonstrated that pectin-based edible coating was significantly effective on maintaining ascorbic acid, anthocyanin and flavonoid contents, and antioxidative capacity in plum fruits (P ≤ 0.01). The activities of enzymes were significantly affected by the coatings; peroxidase activity increased and polyphenol oxidase activity decreased (P ≤ 0.01). All pectin concentrations significantly caused higher ascorbic acid and anthocyanin contents, antioxidative capacity, and peroxidase activity but a lower polyphenol oxidase activity than the control; however, just 1 and 1.5% concentrations were effective in terms of total phenolic compounds and flavonoid content, respectively, and the other concentrations acted the same as the control. In general, the coating constituted from 1.5% pectin showed the best results for most measured parameters. Considering the influences of pectin-based edible coating on antioxidative characteristics of plum fruits, its application can be potentially regarded as a favorable method to enhance nutritional value of fruits.
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Claims 6
Claim · model-written summary
Pectin-based edible coating significantly maintained ascorbic acid, anthocyanin and flavonoid contents in plum fruits during shelf life compared with a distilled-water control (P ≤ 0.01).
- Taxon
- plum fruits
Prunus domesticae0 - Treatment
- pectin-based edible coatinge0
- Outcome
- ascorbic acid, anthocyanin and flavonoid contentse0
- Direction
- maintaininge0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results demonstrated that pectin-based edible coating was significantly effective on maintaining ascorbic acid, anthocyanin and flavonoid contents, and antioxidative capacity in plum fruits (P ≤ 0.01)”
e1“compared to a control treated with only distilled water”
Claim · model-written summary
Pectin-based edible coating significantly maintained antioxidative capacity of plum fruits compared with a distilled-water control (P ≤ 0.01).
- Taxon
- plum fruitsPrunus domesticae0
- Treatment
- pectin-based edible coatinge0
- Outcome
- antioxidative capacitye0
- Direction
- maintaininge0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results demonstrated that pectin-based edible coating was significantly effective on maintaining ascorbic acid, anthocyanin and flavonoid contents, and antioxidative capacity in plum fruits (P ≤ 0.01)”
e1“compared to a control treated with only distilled water”
Claim · model-written summary
The coatings significantly increased peroxidase activity in plum fruits (P ≤ 0.01).
- Taxon
- plum fruitPrunus domesticat0
- Treatment
- coatingse0
- Outcome
- peroxidase activitye0
- Direction
- increasede0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The activities of enzymes were significantly affected by the coatings; peroxidase activity increased and polyphenol oxidase activity decreased (P ≤ 0.01)”
e1“compared to a control treated with only distilled water”
t0“plum fruit”
Claim · model-written summary
The coatings significantly decreased polyphenol oxidase activity in plum fruits (P ≤ 0.01).
- Taxon
- plum fruitPrunus domesticat0
- Treatment
- coatingse0
- Outcome
- polyphenol oxidase activitye0
- Direction
- decreasede0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The activities of enzymes were significantly affected by the coatings; peroxidase activity increased and polyphenol oxidase activity decreased (P ≤ 0.01)”
e1“compared to a control treated with only distilled water”
t0“plum fruit”
Claim · model-written summary
The coating made from 1.5% pectin gave the best results for most measured parameters in plum fruit.
- Taxon
- plum fruitPrunus domesticat0
- Treatment
- 1.5% pectine0
- Outcome
- best results for most measured parameterse0
- Direction
- best resultse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the coating constituted from 1.5% pectin showed the best results for most measured parameters”
t0“plum fruit”
Claim · model-written summary
Only the 1 and 1.5% pectin concentrations were effective for total phenolic compounds and flavonoid content respectively; the other concentrations acted the same as the control.
- Taxon
- plum fruitPrunus domesticat0
- Treatment
- 1 and 1.5% concentrationse0
- Outcome
- total phenolic compounds and flavonoid contente0
- Direction
- effectivee0
- Qualifier
- respectivelye0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“just 1 and 1.5% concentrations were effective in terms of total phenolic compounds and flavonoid content, respectively, and the other concentrations acted the same as the control”
t0“plum fruit”
The same questions in other papers
storage · quality: phytochemicals · Prunus domestica (plum)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- positive
- negative
- positive
2 papers more in this group
See all 6 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.