Abstract
In this study, an edible formulation consisting of modified sweet potato starch (MSPS) and cumin essential oil (CEO) was developed. The effectiveness of the coating on the physiochemical and sensory traits of ‘early crisp’ stored at 25 °C for 28 d was evaluated. The results showed that incorporation of 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatings significantly (p<0.05) reduced rot lesion on infected pear caused by Alternaria alternata, in vivo and also delayed changes in fruit color, firmness, and chlorophyll degradation. Coating significantly suppressed the onset of climacteric rise in respiration and minimized the weight loss of the pears. The stomata densities in coated pear were well preserved. Overall, the antifungal edible coating improved the storage quality of the pears and maintained consumable and better sensory quality compared to uncoated samples. The results suggest that modified sweet potato starch enriched with 0.2–0.4% (v/v) cumin essential oil could be useful as a preservation method to address issues of postharvest losses, and agricultural sustainability in the future.
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Claims 7
Claim · model-written summary
The coating reduced Alternaria rot lesions on infected pear.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise0 - Treatment
- 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatingse0
- Interactor
- Alternaria alternata
.jpg?width=60)
Alternaria alternatae0pathogen - Outcome
- rot lesion on infected peare0
- Direction
- reducede0
- Comparator
- uncoated samplese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
.jpg?width=500)
Verbatim
e0“incorporation of 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatings significantly (p<0.05) reduced rot lesion on infected pear caused by Alternaria alternata, in vivo”
e1“compared to uncoated samples”
Claim · model-written summary
Coating delayed changes in fruit color, firmness, and chlorophyll degradation.
- Treatment
- 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatingse1
- Outcome
- fruit color, firmness, and chlorophyll degradatione0
- Direction
- delayede0
- Comparator
- uncoated samplese2
PyrusOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“delayed changes in fruit color, firmness, and chlorophyll degradation”
e1“incorporation of 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatings”
e2“compared to uncoated samples”
t0“sweet potato”
e3“weight loss of the pears”
Claim · model-written summary
Coating suppressed the climacteric rise in pear respiration.
- Treatment
- Coatinge0
- Outcome
- onset of climacteric rise in respiratione0
- Direction
- suppressede0
- Comparator
- uncoated samplese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Coating significantly suppressed the onset of climacteric rise in respiration”
e1“compared to uncoated samples”
e2“weight loss of the pears”
Claim · model-written summary
Coating minimized pear weight loss.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Coating significantly suppressed the onset of climacteric rise in respiration and minimized the weight loss of the pears”
e1“compared to uncoated samples”
Claim · model-written summary
Pear stomatal density was preserved under coating.
- Taxon
- pearPyrus communise0
- Treatment
- coatede0
- Outcome
- stomata densitiese0
- Direction
- well preservede0
- Comparator
- uncoated samplese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The stomata densities in coated pear were well preserved”
e1“compared to uncoated samples”
Claim · model-written summary
The coating improved pear storage and sensory quality relative to uncoated fruit.
- Treatment
- antifungal edible coatinge0
- Outcome
- storage quality of the pearse0
- Direction
- improvede0
- Comparator
- uncoated samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the antifungal edible coating improved the storage quality of the pears and maintained consumable and better sensory quality compared to uncoated samples”
Claim · model-written summary
The authors suggest the essential-oil starch coating as a postharvest preservation method.
- Outcome
- preservation method to address issues of postharvest lossese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“modified sweet potato starch enriched with 0.2–0.4% (v/v) cumin essential oil could be useful as a preservation method to address issues of postharvest losses”
e1“storage quality of the pears”
The same questions in other papers
storage · quality: general · Pyrus (pears)Positive and negative results
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- no effect
- positive
- positive
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See all 10 papers →storage · quality: postharvest · Pyrus (pears)Positive and negative results
13 papers in the same direction as this paper · 3 in the opposite direction
- negative
- no effect
- no effect
13 papers more in this group
See all 17 papers →storage · physiology: respiration · Pyrus (pears)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.