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Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents
Year:
2022
Source of publication :
Foods
Authors :
Fallik, Elazar
;
.
Poverenov, Elena
;
.
Rodov, Victor
;
.
Volume :
Co-Authors:

Yevgenia Shebis

Elazar Fallik

Victor Rodov

Sai Sateesh Sagiri

Elena Poverenov

 

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

In this study, oligomers of carboxymethyl cellulose (O-CMC) were used as a new postharvest treatment for fresh produce. The oligomers were prepared by green and cost-effective enzymatic hydrolysis and applied to prevent spoilage and improve storability of fresh-cut strawberries. The produce quality was improved by all formulations containing O-CMC in comparison to the control, as indicated by the decrease in decay incidence, weight loss (min ~2–5 times less), higher firmness, microbial load decrease, better appearance, and sensorial quality of the fruits. Natural resources: ascorbic acid, gallic acid, and vanillin were further added to enhance the beneficial effect. O-CMC with vanillin was most efficient in all of the tested parameters, exhibiting the full prevention of fruit decay during all 7 days of refrigerated storage. In addition, fruits coated with O-CMC vanillin have the smallest weight loss (%), minimum browning, and highest antimicrobial effect preventing bacterial (~3 log, 2 log) and yeast/mold contaminations. Based on the obtained positive results, O-CMC may provide a new, safe, and effective tool for the postharvest treatment of fresh produce that can be used alone or in combination with other active agents.

Note:
Related Files :
CMC
food storability
Fresh produce
oligosaccharide
strawberry
vanillin
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Related Content
More details
DOI :
10.3390/foods11081117
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
58985
Last updated date:
15/05/2022 16:14
Creation date:
15/05/2022 16:13
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Scientific Publication
Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents

Yevgenia Shebis

Elazar Fallik

Victor Rodov

Sai Sateesh Sagiri

Elena Poverenov

 

Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents

In this study, oligomers of carboxymethyl cellulose (O-CMC) were used as a new postharvest treatment for fresh produce. The oligomers were prepared by green and cost-effective enzymatic hydrolysis and applied to prevent spoilage and improve storability of fresh-cut strawberries. The produce quality was improved by all formulations containing O-CMC in comparison to the control, as indicated by the decrease in decay incidence, weight loss (min ~2–5 times less), higher firmness, microbial load decrease, better appearance, and sensorial quality of the fruits. Natural resources: ascorbic acid, gallic acid, and vanillin were further added to enhance the beneficial effect. O-CMC with vanillin was most efficient in all of the tested parameters, exhibiting the full prevention of fruit decay during all 7 days of refrigerated storage. In addition, fruits coated with O-CMC vanillin have the smallest weight loss (%), minimum browning, and highest antimicrobial effect preventing bacterial (~3 log, 2 log) and yeast/mold contaminations. Based on the obtained positive results, O-CMC may provide a new, safe, and effective tool for the postharvest treatment of fresh produce that can be used alone or in combination with other active agents.

Scientific Publication
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