Guerreiro, A.; Gago, C.; Passos, D.; Martins, J.A.; Cruz, S.P.; Veloso, F.; Guerra, R.; Antunes, M.D. Enhancing the Storability of Hardy Kiwifruit (Actinidia arguta cv. ‘Ken´s Red’) with Edible Coatings during Postharvest Handling. Preprints2023, 2023102028. https://doi.org/10.20944/preprints202310.2028.v1
APA Style
Guerreiro, A., Gago, C., Passos, D., Martins, J.A., Cruz, S.P., Veloso, F., Guerra, R., & Antunes, M.D. (2023). Enhancing the Storability of Hardy Kiwifruit (<em>Actinidia arguta</em> cv. ‘Ken´s Red’) with Edible Coatings during Postharvest Handling. Preprints. https://doi.org/10.20944/preprints202310.2028.v1
Chicago/Turabian Style
Guerreiro, A., Rui Guerra and Maria Dulce Antunes. 2023 "Enhancing the Storability of Hardy Kiwifruit (<em>Actinidia arguta</em> cv. ‘Ken´s Red’) with Edible Coatings during Postharvest Handling" Preprints. https://doi.org/10.20944/preprints202310.2028.v1
Abstract
The kiwiberry is a trendy variety that shows a high demand for consumption but presents commercialization challenges due to its short life. The purpose of this study is to compare the effects of edible alginate coatings in prolonging the shelf life of this fruit. Two different forms were tested (coarse emulsions(C) and nanoemulsions(N)) and the effects of two different coating application techniques (spraying(S) and dipping(D)) were tested. Additionally, the use of Vis-NIR for quality monitorization was assessed as well. Fruits were treated with ten different treatments, using the following base formulations:Alginate(AL) 2%(w/v) enriched with eugenol(Eug) and citral(Cit) at minimum inhibitory concentrations (0.10% and 0.15%) and double MIC. Samples were taken from cold storage (0° C), at 2 and 4 weeks. For fruit quality evaluation, colour analysis, firmness, soluble solids content, dry matter and weight loss were performed. During storage, the colour and SSC parameters increased. Firmness decreased over time.Weight loss was the parameter with higher significant differences, increasing over time and more pronounced in treatments with higher essential oils components. This study suggests that AL-S, AL-D, AL-Cit 0.15+Eug0.1-N-S, AL-Cit0.15+Eug0.1-N-D and AL-Cit0.15+Eug0.1-C-D can preserve kiwiberries quality. Moreover, we verify that the Vis-NIR spectral analysis could be beneficial for performing coatings discrimination.
Biology and Life Sciences, Agricultural Science and Agronomy
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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