Effect of Methylcellulose and Carnauba wax coating with Modified Atmosphere Packaging on the improvement quality of Red Delicious apple

Subject Areas : Pack

M. Rezaie ¹ (PhD Student of the Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.)
N. Sedaghat ² (Professor of the Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.)

Received: 2023-01-06 Accepted : 2023-07-08 Published : 2023-09-23

Keywords: Apple, Packaging, Quality, Edible coating,

Abstract :

 Introduction:  The quality of fresh fruits and vegetables, and thus their shelf life, is reduced due to changes such as moisture loss, enzymatic browning, tissue decay, and microbial growth. The use of an edible coating on fruits and vegetables during storage will increase shelf life by controlling the moisture migration, respiration rate, and oxidation. As apple is one of the most important raw materials for many foods and is grown in many countries around the world, it is important to keep apples fresh. The use of methylcellulose and Carnauba wax coating with Modified Atmosphere Packaging for maintaining the quality and prolonging the shelf life of Red Delicious apples.Materials and Methods: In this study, fresh apples (Red Delicious) were coated by two types of coating materials (methyl cellulose and carnauba wax) then samples packed in three layers bags (PE/PA/PE) with normal air condition (control), active modified atmosphere and inactive (passive) modified atmosphere, Samples stored at 2°C for 3 month. Thereafter, their quality characteristics such as Weight losses, color changes, hardness and change in packaging gas percentage, were tested and evaluated.   Results: Data showed coated samples had better properties as compared to the uncoated samples. The property was more obvious in samples coated by methylcellulose. In coating samples, weight losses were significantly (P≤0.05) less than uncoated samples, and also weight loss was slower.  At the end of the storage time, the highest firmness (958.2) was related to the sample with methyl cellulose coating and the lowest firmness (780.2) was related to the sample without coating (control). In the methyl cellulose coated samples, the weight loss of the samples was significantly lower than the other samples and the weight loss occurred at a slower rate (p≤0.05). At the end of the third month, the highest (7.6) and the lowest (4.7) weight loss was related to the sample without coating and the sample with methylcellulose coating, respectively. At the end of the sample storage time, the uncoated sample (control) had the highest Brix (17.2) and the sample coated with carnauba wax (16.1) had the lowest Brix. In all samples, the amount of L* decreased at the end of the storage time. During the entire storage period of apples, the amount of L* of the coated samples was higher than that of the control samples. The amount of L* in the control samples decreased and reached (19.2), while it reached (25.6) in the samples with methyl cellulose coating.  Conclusion:  The results of the present study showed that Methylcellulose was an appropriate coating to maintain the quality and increase the shelf-life of apples (Red Delicious).

References:

Ahmadi-Afzadi, M., Tahir, I. & Nybom, H. (2013). Impact of harvesting time and fruit firmness on the tolerance to fungal storage diseases in an apple germplasm collection. Postharvest Biology and Technology, 82, 51–58. https://doi.org/10.1016/j.postharvbio.2013.03.001

Ali, U., Basu, S. & Mazumder, K. (2020). Improved postharvest quality of apple (Rich Red) by composite coating based on arabinoxylan and β-glucan stearic acid ester. International journal of biological macromolecules, 151, 618-627. https://doi.org/10.1016/j.ijbiomac.2020.02.081

Babich, O., Dyshlyuk, L., Sukhikh, S., Prosekov, A., Ivanova, S., Pavsky, V., Chaplygina, T. & Kriger, O. (2019). Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes. Polish Journal of Food & Nutrition Sciences, 69(3). https://doi.org/10.31883/pjfns/110564

Bai, J., Baldwin, E. A. & Hagenmaier, R. H. (2002). Alternatives to shellac coatings provide comparable gloss, internal gas modification, and quality for'Delicious' apple fruit. HortScience, 37 (3), 559-563. https://doi.org/10.21273/HORTSCI.37.3.559

Baldwin, E.A., Nisperos, M.O., Chen, X. & Hagenmaier, R.D. (1996). Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology, 9 (2), 151-163. https://doi.org/10.1016/S0925-5214(96)00044-0

Ban, Z., Li, L., Guan, J., Feng, J., Wu, M., Xu, X. & Li, J. (2014). Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus. Journal of food science and technology, 51 (12), 3894-390. https://doi.org/10.1007/s13197-013-0935-9

Barrios, S., De Aceredo, A., Chao, G., De Armas, V., Ares, G., Martín, A. & Lema, P. (2014). Passive modified atmosphere packaging extends shelf life of enzymatically and vacuum‐peeled ready‐to‐eat valencia orange segments. Journal of Food Quality, 37 (2), 135-147. https://doi.org/10.1111/jfq.12074

Barman, K., Asrey, R. & Pal, R. (2011). Putrescine and carnauba wax pretreatments alleviate chilling injury, enhance shelf life and preserve pomegranate fruit quality during cold storage. Scientia Horticulturae, 130 (4), 795-800. https://doi.org/10.1016/j.scienta.2011.09.005

Benítez, S., Achaerandio, I., Sepulcre, F. & Pujolà, M. (2013). Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’kiwifruit. Postharvest Biology and Technology, 81, 29-36. https://doi.org/10.1016/j.postharvbio.2013.02.009

Bilawal, A., Hashim, M., Zareen, S., Amir, N. & Khan, I. (2017). Effect of edible gum coating, glycerin and calcium lactate application on the postharvest quality of guava fruit. International Journal of Advanced Research and Publication, 1, 23-27.

Chen, H. Y., Jiang, L. F., Zeng, J. H., Huo, Y. R. & Li, Y. X. (2020). Combination of carnauba wax‐based coating and 1‐methylcyclopropene (1‐MCP) maintains better “Fuji” apple qualities during storage at low temperature. Journal of Food Processing and Preservation, 14 (12), e14925. https://doi.org/10.1111/jfpp.14925

Cosme Silva, G. M., Silva, W. B., Medeiros, D. B., Salvador, A. R., Cordeiro, M. H. M., Silva, N. M. & Mizobutsi, G. P. (2017). The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage. Food Chemistry, 237, 372–378. https://doi.org/10.1016/j.foodchem.2017.05.123

De León-Zapata, M. A., Ventura-Sobrevilla, J. M., Salinas-Jasso, T. A., Flores-Gallegos, A. C., Rodríguez-Herrera, R., Pastrana-Castro, L. & Aguilar, C. N. (2018). Changes of the shelf life of candelilla wax/tarbush bioactive based-nanocoated apples at industrial level conditions. Scientia Horticulturae, 231, 43–48. https://doi.org/10.1016/j.scienta.2017.12.005

Fante, C., A. Boas, A. C. V., Paiva, V. A., Pires, C. R. F. & Lima, L. C. d. O. (2014). Modified atmosphere efficiency in the quality maintenance of Eva apples. Food Science and Technology, 34 (2), 309-314. https://doi.org/10.1590/fst.2014.0044

Ganai, S., Ahsan, H., Wani, I., Lone, A., Mir, S. & Wani, S. (2015). Colour changes during storage of apple cv. Red delicious-influence of harvest dates, precooling, calcium chloride and waxing. International Food Research Journal, 22 (1), 196-201. 

Ghidelli, Ch., Mateos, M., Rojas-Argudo, C. & Pérez-Gago, M.B. (2014). Extending the shelf life of fresh-cut eggplant with a soy protein–cysteine based edible coating and modified atmosphere packaging. Postharvest Biology and Technology, 95, 81-87. https://doi.org/10.1016/j.postharvbio.2014.04.007

 Gonçalves, B., Silva, A., Moutinho-Pereira, J., Bacelar, E., Rosa, E. & Meyer, A. (2007). Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L). Food Chemistry, 103 (3), 976-984. https://doi.org/10.1016/j.foodchem.2006.08.039

Guerreiro, A. C., Gago, C. M., Faleiro, M. L., Miguel, M. G. & Antunes, M. D. (2017). The effect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’fresh-cut apple through shelflife. LWT-Food Science and Technology, 75, 210-219. https://doi.org/10.1016/j.lwt.2016.08.052

Guimaraes, A., Abrunhosa, L., Pastrana, L. M. & Cerqueira, M. A. (2018). Edible films and coatings as carriers of living microorganisms: a new strategy towards biopreservation and healthier foods. Comprehensive Reviews in Food Science and Food Safety, 17 (3), 594-614. https://doi.org/10.1111/1541-4337.12345

Hadian-Deljou, M. & Sarikhani, H. (2012). Effect of salicylic acid on maintaining post-harvest quality of apple cv. Golabe-Kohanz. Journal of Crops Improvement, 14 (2), 71-82. [In Persian] https://doi.org/10.22059/IJHS.2018.240328.1308

Hyun, J. E. & Lee, S. Y. (2018). Effect of modified atmosphere packaging on preserving various types of fresh produce. Journal of Food Safety, 38 (1), e12376. https://doi.org/10.1111/jfs.12376

Jahanshahi, B., Jafari, A., Vazifeshenas, M. R. & Gholamnejad, J. (2018). A novel edible coating for apple fruits. Journal of Horticulture and Postharvest Research, 1 (1), 63-72. https://doi.org/10.22077/jhpr.2018.1186.1009

Javanmard, M. (2011). Shelf-life of apples coated with whey protein concentrate-gellan gum edible coatings. Journal of Food Biosciences and Technology, 1 (1), 56-62.

Jayas, D.S. & Jeyamkondan, S. (2002). PH—postharvest technology: modified atmosphere storage of grains meats fruits and vegetables. Biosystems Engineering, 82 (3), 235-251. https://doi.org/10.1006/bioe.2002.0080

Jo , W. S., Song, H. Y., Song, N.B., Lee, J.H., Min, S. C. & Song, K. B. (2014). Quality and microbial safety of ‘Fuji’apples coated with carnauba-shellac wax containing lemongrass oil. LWT-Food Science and Technology, 55 (2), 490-497. https://doi.org/10.1016/j.lwt.2013.10.034

Joshi, A. V., Baraiya, N. S., Vyas, P. B. & RAO, T. (2017). Gum ghatti based edible coating emulsion with an additive of clove oil improves the storage life and maintains the quality of papaya (Carica papaya L., cv. Madhu bindu). International Journal of Current Microbiology and Applied Sciences, Tamilnadu, 6 (5), 160-174. https://doi.org/10.20546/ijcmas.2017.605.019

Khosh Gardesh, A. S., Badii, F., Hashemi, M., Ardakani, A. Y., Maftoonazad, N. & Gorji, A. M. (2016). Effect of nanochitosan based coating on climacteric behavior and postharvest shelf-life extension of apple cv. Golab Kohanz. LWT-Food Science and Technology, 70, 33-40. https://doi.org/10.1016/j.lwt.2016.02.002

 Leceta, I., Molinaro, S., Guerrero, P., Kerry, J. & De la Caba, K. (2015). Quality attributes of map packaged ready-to-eat baby carrots by using chitosan-based coatings. Postharvest Biology and Technology, 100, 142-150. https://doi.org/10.1016/j.postharvbio.2014.09.022

Li, Y., Ishikawa, Y., Satake, T., Kitazawa, H., Qiu, X. & Rungchang, S. (2014). Effect of
active modified atmosphere packaging with different initial gas compositions on nutritional
compounds of shiitake mushrooms (Lentinus edodes). Postharvest Biology and Technology,
92,107-113. https://doi.org/10.1016/j.postharvbio.2013.12.017

Li, L., Sun, J., Gao, H., Shen, Y., Li, C., Yi, P. & Li, J. (2017). Effects of polysaccharide-based edible coatings on quality and antioxidant enzyme system of strawberry during cold storage. International Journal of Polymer Science, 2017, 8p. https://doi.org/10.1155/2017/9746174

Liu, Z., Wang, X., Zhu, J. & Wang, J. (2010). Effect of high oxygen modified atmosphere on
post‐harvest physiology and sensorial qualities of mushroom. International Journal of Food
Science & Technology, 45 (6), 1097-1103. https://doi.org/10.1111/j.1365-2621.2010.02199.x

Liu, R., Liu, D., Liu, Y., Song, Y., Wu, T. & Zhang, M. (2017). Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit. International Journal of Food Science & Technology, 52 (9), 2018-2030. https://doi.org/10.1111/ijfs.13478

Maftoonazad, N. & Ramaswamy, H. (2005). Postharvest shelf-life extension of avocados using methyl cellulose-based coating. LWT-Food Science and Technology, 38 (6), 617-624. https://doi.org/10.1016/j.lwt.2004.08.007

Maringgal, B., Hashim, N., Tawakkal, I. S. M. A. & Mohamed, M. T. M. (2020). Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality. Trends in Food Science & Technology, 96, 253-267. https://doi.org/10.1016/j.tifs.2019.12.024

Mastromatteo, M., Mastromatteo, M., Conte, A. & Del Nobile, M. A. (2011). Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward). Food Research International, 44 (5), 1224-1230. https://doi.org/10.1016/j.foodres.2010.11.002

Mditshwa, A., Fawole, O.A. & Opara, U.L. (2018). Recent developments on dynamic controlled atmosphere storage of apples—A review. Food Packaging and Shelf Life, 16, 59–68. https://doi.org/10.1016/j.fpsl.2018.01.011

Mohamed, S. A., El-Sakhawy, M. & El-Sakhawy, M. A. M. (2020). Polysaccharides, protein and lipid-based natural edible films in food packaging: A review. Carbohydrate Polymers, 238, 116-178. https://doi.org/10.1016/j.carbpol.2020.116178

Morillon, V., Debeaufort, F., Blond, G., Capelle, M. & Voilley, A. (2002). Factors affecting the moisture permeability of lipid-based edible films: a review. Critical reviews in food science and nutrition, 42 (1), 67-89. https://doi.org/10.1080/10408690290825466

Mozetič, B., Trebše, P., Simčič, M. & Hribar, J. (2004). Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L). LWT-Food Science and Technology, 37 (1), 123-128. https://doi.org/10.1016/S0023-6438(03)00143-9

Nazan Turhan, K. & Şahbaz, F. (2004). Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films. Journal of Food Engineering, 61 (3) 459-466. https://doi.org/10.1016/S0260-8774(03)00155-9

Petriccione, M., Pasquariello, M. S., Mastrobuoni, F., Zampella, L., Di Patre, D. & Scortichini, M. (2015). Influence of a chitosan coating on the quality and nutraceutical traits of loquat fruit during postharvest life. Scientia Horticulturae, 197, 287-296. https://doi.org/10.1016/j.scienta.2015.09.051

Qian, X., Jiang, T. & Zheng, X. (2019). Effect of chitosan and guar gum based composite edible coating on quality of mushroom (Lentinus edodes) during postharvest storage. Scientia Horticulturae, 253, 382-389. https://doi.org/10.1016/j.scienta.2019.04.062

Radi, M., Firouzi, E., Akhavan, H. & Amiri, S. (2017). Effect of gelatin-based edible coatings incorporated with Aloe vera and black and green tea extracts on the shelf life of fresh-cut oranges. Journal of Food Quality, 2017 (1), 1-10. https://doi.org/10.14674/1120-1770-IJFS699

Rashid, F., Ahmed, Z., Hussain,S., Kausar, T., Nadeem, M., Ainee, A. & Mehmood, T. (2020). Optimization of fenugreek and flax polysaccharides based edible coating formulation to preserve the quality and storability of apple after harvesting. Food Processing and Preservation, 44 (10), e14812. https://doi.org/10.1111/jfpp.14812

Rocha, A., Barreiro, M. & Morais, A. M. (2004). Modified atmosphere package for apple ‘Bravo de Esmolfe’. Food Control, 15 (1), 61-64. https://doi.org/10.1016/S0956-7135(03)00015-X

Sanchís, E., Ghidelli, C., Sheth, C.C., Mateos, M., Palou, L. & Pérez‐Gago, M. B. (2017). Integration of antimicrobial pectin‐based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh‐cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante). Journal of the Science of Food and Agriculture, 97, 252-260. https://doi.org/10.1002/jsfa.7722

Sandhya. (2010). Modified atmosphere packaging of fresh produce: current status and future needs. LWT-Food Science and Technology, 43 (3), 381-392. https://doi.org/10.1016/j.lwt.2009.05.018

Sardabi, F., Mohtadinia, J., Shavakhi, F. & Ashraf Jafari, A. (2013). Effect of 1 methylcyclopropene and potassium permanganate-coated zeolite nanoparticles on extending the shelf life and quality of Golden and Red Delicious apples. Iranian Journal of Nutrition Sciences & Food Technology, 8 (2), 135-144 [In Persian].

Sedaghat, N. & Vahedi, N. (2015). Evaluation of several methods for preservation and packaging of the button white mushroomto increase its shelf life. Iranian Food Science and Technology Research Journal, 11 (1), 22-30 [In Persian]. https://doi.org/10.22067/ifstrj.v11i1.45430

Selcuk, N. & Erkan, M. (2014). Changes in antioxidant activity and postharvest quality of sweet pomegranates cv. Hicrannar under modified atmosphere packaging. Postharvest Biology and Technology, 92, 29-36. https://doi.org/10.1016/j.postharvbio.2014.01.007

Serradilla, M. J., Martín, A., Ruiz-Moyano, S., Hernández, A. & López-Corrales, de Guía Córdoba, M. (2012). Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain). Food Chemistry, 133 (4), 1551-1559. https://doi.org/10.1016/j.foodchem.2012.02.048

Shah, S., Jahangir, M., Qaisar, M., Khan, S., Mahmood, T., Saeed, M. & Liaquat, M. (2015). Storage stability of kinnow fruit (Citrus reticulata) as affected by CMC and guar gum-based silver nanoparticle coatings. Molecules, 20 (12), 22645-22661. https://doi.org/10.3390/molecules201219870

Shariatifar, M. & Jafarpour, E. (2013). Edible coating effects on storage life and quality of apple. Journal of Basic and Applied Science Research, 3, 24-27.

Thakur, R., Pristijono, P., Scarlett, C. J., Bowyer, M., Singh, S. & Vuong, Q. V. (2019). Starch-based edible coating formulation: Optimization and its application to improve the postharvest quality of “Cripps pink” apple under different temperature regimes. Food Packaging and Shelf Life, 22, 100409. https://doi.org/10.1016/j.fpsl.2019.100409

Toloie, H. & Mohtadinia, J. (2011). Shivehay novin bastebandi mavad ghazaie.Tehran, Amozesh va tarvije keshavarzi, 296p [In Persian].

Vargas, M., Pastor, C. Chiralt, A. McClements, D.J. & Gonzalez-Martinez, C. (2008). Recent advances in edible coatings for fresh and minimally processed fruits. Critical Reviews in Food Science and Nutrition, 48, 496–511. https://doi.org/10.1080/10408390701537344

Velickova, E., Winkelhausen, E., Kuzmanova, S., Alves, V. D. & Moldão-Martins, M. (2013). Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT-Food Science and Technology, 52 (2), 80-92. https://doi.org/10.1016/j.lwt.2013.02.004

Wu, D.  & Sun, D. W. (2013). Colour measurements by computer vision for food quality control–A review. Trends in Food Science & Technology, 29 (1), 5-20. https://doi.org/10.1016/j.tifs.2012.08.004

 Yam, K.L. & Papadakis S.E. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61 (1), 137-142. https://doi.org/10.1016/S0260-8774(03)00195-X

Zhang, W. Li. X. & Jiang, W. (2020). Development of antioxidant chitosan film with banana peels extract and its application as coating in maintaining the storage quality of apple. International journal of biological macromolecules, 154, 1205-1214. https://doi.org/10.1016/j.ijbiomac.2019.10.275

Zhuang, H., Barth, M. M. & Cisneros-Zevallos, L. (2014). Modified atmosphere packaging for fresh fruits and vegetables Innovations in food packaging, Elsevier. pp. 445-473. https://doi.org/10.1016/B978-0-12-394601-0.00018-7