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Effectiveness of Sodium Alginate and Carnauba Wax Nanoemulsions with lemongrass essential oil on the quality of ‘Hass’ avocado fruit from early, middle, and late harvest season during prolonged cold storage

2024-07Journal article Open access
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dc.contributor.authorSouza, Mariana
dc.contributor.authorMartins, Nuno
dc.contributor.authorFonseca, Daniela
dc.contributor.authorCabrita, Maria João
dc.contributor.authorGago, Custódia
dc.contributor.authorGuerreiro, Adriana
dc.contributor.authorMiguel, Maria da Graça
dc.contributor.authorAntunes, Maria Dulce
dc.date.accessioned2024-07-10T11:45:03Z
dc.date.available2024-07-10T11:45:03Z
dc.date.issued2024-07
dc.description.abstractAvocado ( Persea Americana Mill.) has gained popularity as a widely produced and consumed fruit worldwide, raising concerns about its storage and transportation. The avocado, being a climacteric fruit sensitive to chilling injury, faces challenges that affect its shelf life and commercial viability. This research delves into the effectiveness of edible sodium alginate 2 % (weight/weight, w/w) (SA) and carnauba wax 1 % (w/w) (CW) coatings, both independently and in combination with lemongrass essential oil, sodium alginate 2 % (w/w) + lemongrass essential oil 1.25 % (SALG) and carnauba wax 1 % + lemongrass essential oil 1.25 % (w/w) CWLG) as postharvest treatments. Uncoated avocados were used as control (CT). The nanocoating-treatments aim to preserve the quality of 'Hass' avocados harvested during the early, middle, and late season. After treating the fruits, some from each treatment group were kept at 21 +/- 1 degrees C for 7 days (shelf life). The rest were stored at 5 degrees C and 90 % RH for 15, 30, and 45 days before being submitted also to shelf life. In each sampling date, quality parameters measured included: firmness, color (L*, ), weight loss, gray pulp symptoms, ethylene production and pulp electrolyte leakage. Also, fatty acids (FA), hydrogen peroxide (HO), malondialdehyde (MDA), alpha-farnesene (Farn) and conjugated trienols (Ctrols) were quantified in avocado pulp. Fruit quality analysis showed that all coatings improve quality and reduction of gray pulp development, especially CW and the incorporation of lemongrass in both matrices. Therefore, these edible coatings can be an alternative to improve preservation of avocado fruit quality through cold storage and subsequent shelf-life, which potentially reduce fruit waste.eng
dc.description.sponsorshipCEECINST/00146/2018/CP1493/CT0003
dc.identifier.doi10.1016/j.scienta.2024.113237
dc.identifier.issn0304-4238
dc.identifier.urihttp://hdl.handle.net/10400.1/25584
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier BV
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relation.ispartofScientia Horticulturae
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectGray pulp
dc.subjectElectrolyte leakage
dc.subjectHydroperoxide
dc.subjectMalondialdehyde
dc.subjectCoatings
dc.subjectDieta mediterrânica
dc.titleEffectiveness of Sodium Alginate and Carnauba Wax Nanoemulsions with lemongrass essential oil on the quality of ‘Hass’ avocado fruit from early, middle, and late harvest season during prolonged cold storageeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.citation.startPage113237
oaire.citation.titleScientia Horticulturae
oaire.citation.volume333
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameGago
person.familyNameGuerreiro
person.familyNameMiguel
person.familyNameAntunes
person.givenNameCustódia
person.givenNameAdriana
person.givenNameMaria da Graça
person.givenNameMaria Dulce
person.identifierR-004-VY7
person.identifier177556
person.identifier.ciencia-id6517-A4D9-05AD
person.identifier.ciencia-id5318-F751-754D
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.orcid0000-0001-9914-3615
person.identifier.orcid0000-0002-3380-3892
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0002-8913-6136
person.identifier.ridG-8496-2019
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id37060829600
person.identifier.scopus-author-id56007053600
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id7102645075
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication52857c66-1fbd-4c23-ab8e-83bd6df478f5
relation.isAuthorOfPublication08f4d8b1-7e3f-4c60-80b2-f6bffcb71878
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