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Edible coatings enhance storability and preserve quality of kiwiberry (Actinidia arguta L.) cv. Ken’s Red

2025-01-19Artigo científico Acesso aberto
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datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorGuerreiro, Adriana
dc.contributor.authorGago, Custódia
dc.contributor.authorPassos, Dário
dc.contributor.authorMartins, Jaime
dc.contributor.authorCruz, Sandra P.
dc.contributor.authorVeloso, Fernão
dc.contributor.authorGuerra, Rui
dc.contributor.authorEstêvão, Maria Dulce da Mota Antunes de Oliveira
dc.date.accessioned2026-04-29T15:31:54Z
dc.date.available2026-04-29T15:31:54Z
dc.date.issued2025-01-19
dc.description.abstractKiwiberries, an emerging fruit variety with increasing consumer demand, face significant commercialization challenges due to their short shelf life. This study evaluates the effectiveness of edible alginate-based coatings in extending the shelf life of kiwiberries. Two emulsion types—coarse (Coarse) and nanoemulsions (Nano)—and two application methods—spraying (Spray) and dipping (Dip)—were tested. Additionally, the use of visible/near-infrared (Vis-NIR) spectroscopy for non-destructive quality monitoring was explored. Coatings were prepared with 2% (w/v) alginate (SAlg) enriched with eugenol (Eg) and citral (Ct) at their minimum inhibitory concentrations (MICs) of 0.10% and 0.15%, respectively, as well as at double these concentrations. This resulted in a total of ten different treatments. The fruits were stored at approximately 5 ◦C, with evaluations conducted after 5 days, 2 weeks, and 4 weeks. Quality parameters, including color, firmness, soluble solid content (SSC), dry matter, weight loss, decay, total phenolic content (TPC), flavonoids, DPPH, FRAP, and malondialdehyde (MDA) levels, were analyzed. Over the storage period, color and SSC increased, while firmness decreased. Weight loss and MDA levels showed the most significant changes, particularly in treatments with higher essential oil concentrations. Notably, treatments such as SAlg Spray, SAlg Dip, SAlg Ct 0.15 + Eg 0.1 Nano Spray, SAlg Ct 0.15 + Eg 0.1 Nano Dip, and SAlg Ct 0.15 + Eg 0.1 Coarse Dip demonstrated superior preservation of kiwiberry quality. Moreover, Vis-NIR spectroscopy proved valuable for distinguishing between coating treatments, highlighting its potential for non-destructive quality assessment.eng
dc.identifier.doi10.3390/horticulturae11010105
dc.identifier.issn2311-7524
dc.identifier.urihttp://hdl.handle.net/10400.1/28808
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationCenter for Electronics, Optoelectronics and Telecommunications
dc.relationCenter for Electronics, Optoelectronics and Telecommunications
dc.relation.ispartofHorticulturae
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectHardy kiwi
dc.subjectSpraying
dc.subjectDipping
dc.subjectNanoemulsions
dc.subjectCoarse emulsions
dc.subjectVis-NIR
dc.titleEdible coatings enhance storability and preserve quality of kiwiberry (Actinidia arguta L.) cv. Ken’s Redeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00631/2020
oaire.awardNumberUIDP/00631/2020
oaire.awardTitleCenter for Electronics, Optoelectronics and Telecommunications
oaire.awardTitleCenter for Electronics, Optoelectronics and Telecommunications
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00631%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00631%2F2020/PT
oaire.citation.issue1
oaire.citation.startPage105
oaire.citation.titleHorticulturae
oaire.citation.volume11
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameGuerreiro
person.familyNameGago
person.familyNamePassos
person.familyNameMartins
person.familyNameCruz
person.familyNameGuerra
person.familyNameEstêvão
person.givenNameAdriana
person.givenNameCustódia
person.givenNameDário
person.givenNameJaime
person.givenNameSandra P.
person.givenNameRui
person.givenNameMaria Dulce da Mota Antunes de Oliveira
person.identifierR-004-VY7
person.identifier324764
person.identifier2123697
person.identifierI-4695-2014
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person.identifier.orcid0000-0001-9914-3615
person.identifier.orcid0000-0002-5345-5119
person.identifier.orcid0000-0001-9360-0221
person.identifier.orcid0000-0001-5909-3684
person.identifier.orcid0000-0002-8642-5792
person.identifier.orcid0000-0002-7151-8363
person.identifier.ridG-8496-2019
person.identifier.ridIXN-8734-2023
person.identifier.scopus-author-id56007053600
person.identifier.scopus-author-id37060829600
person.identifier.scopus-author-id21743737200
person.identifier.scopus-author-id55061238600
person.identifier.scopus-author-id57214582876
person.identifier.scopus-author-id8381590400
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
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