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1-Methylcyclopropene and lemongrass essential oil nanocoatings effect on the preservation of cold stored ‘Rocha’ pear

2022Journal article Open Access
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dc.contributor.authorGago, Custódia
dc.contributor.authorGuerreiro, Adriana
dc.contributor.authorCruz, Sandra
dc.contributor.authorMartins, Nuno
dc.contributor.authorCabrita, Maria João
dc.contributor.authorMiguel, Maria
dc.contributor.authorFaleiro, Maria Leonor
dc.contributor.authorAntunes, Maria Dulce
dc.date.accessioned2022-12-13T10:19:56Z
dc.date.available2022-12-13T10:19:56Z
dc.date.issued2022
dc.description.abstractThe effects of coating 'Rocha' pear with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) was evaluated and compared to the usual 1-MCP treatment. Fruit were treated with 1-MCP (312 nL L-1) or coated with nanoemulsions: sodium alginate 2 % (w/w) + lemongrass essential oil 1.25 % (w/w) (LG 1.25 %) or lemongrass essential oil 2.5 % (w/w) (LG 2.5 %). Then, fruit were stored at 0 degrees C and 90-95 % relative humidity (RH), for eight months. Fruit samples were collected at harvest and after two, four, six and eight months of cold storage, and then transferred to shelf-life at 22 degrees C. Upon removal and after 7 d shelf-life, fruit symptoms of superficial scald and internal browning, ethylene production, color CIE (L*, hue), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage (EL), antioxidant activity and fatty acids of pear peel, microbial growth and sensory analyses were evaluated. Coatings and 1-MCP reduced fruit color evolution and preserved better firmness than control. Coatings and 1-MCP did not affect SSC and TA. Treatments did not influence the sensory quality. Microbial growth was within the safety limits in all treatments. Treatments with 1-MCP and LG-nanoemulsions were similarly efficient to reduce superficial scald, nevertheless the LG-nanoemulsions showed higher internal disorders after 8 months of storage and LG 2.5 % had higher decay at the same period, similar to control. 1-MCP treated fruit had the lowest softening rate after shelf-life up to 4 months and LG 2.5 % showed higher weight loss. Also, ethylene production was higher in control and LG 1.25 % up to 6 months plus shelf-life, while after 8 months there was no difference among treatments. This study suggests that 1-MCP is the most efficient for preserving quality of 'Rocha' pear for 8 months, while up to 6 months the best effect is obtained with LG 1.25 % nanocoatings.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.postharvbio.2022.111992pt_PT
dc.identifier.issn0925-5214
dc.identifier.urihttp://hdl.handle.net/10400.1/18629
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNot Available
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPyrus communispt_PT
dc.subjectNanoemulsionspt_PT
dc.subjectRipeningpt_PT
dc.subjectScaldpt_PT
dc.subjectQualitypt_PT
dc.subject1-MCPpt_PT
dc.subjectInternal browningpt_PT
dc.title1-Methylcyclopropene and lemongrass essential oil nanocoatings effect on the preservation of cold stored ‘Rocha’ pearpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleNot Available
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00146%2F2018%2FCP1493%2FCT0003/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05183%2F2020/PT
oaire.citation.startPage111992pt_PT
oaire.citation.titlePostharvest Biology and Technologypt_PT
oaire.citation.volume192pt_PT
oaire.fundingStreamCEEC INST 2018
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGago
person.familyNameGuerreiro
person.familyNameCruz
person.familyNameMiguel
person.familyNameFaleiro
person.familyNameAntunes
person.givenNameCustódia
person.givenNameAdriana
person.givenNameSandra P.
person.givenNameMaria da Graça
person.givenNameMaria Leonor
person.givenNameMaria Dulce
person.identifierR-004-VY7
person.identifier2123697
person.identifier252666
person.identifier177556
person.identifier.ciencia-id6517-A4D9-05AD
person.identifier.ciencia-id5318-F751-754D
person.identifier.ciencia-id1513-2781-23A3
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-id281D-5E01-F09A
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.orcid0000-0001-9914-3615
person.identifier.orcid0000-0002-3380-3892
person.identifier.orcid0000-0001-5909-3684
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0002-3878-6948
person.identifier.orcid0000-0002-8913-6136
person.identifier.ridG-8496-2019
person.identifier.ridIXN-8734-2023
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id37060829600
person.identifier.scopus-author-id56007053600
person.identifier.scopus-author-id57214582876
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id6507927018
person.identifier.scopus-author-id7102645075
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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