|MIRANDA, MARCELA - Sao Paulo State University (UNESP)|
|MARIN, ANNA - Universidad De Valencia|
|DOS SANTOS, LUANA CHRISTINA - State University Of Campinas|
|GARRIDO ASSIS, ODÍLIO - Embrapa|
|FERREIRA, MARCOS - Embrapa|
|BALDWIN, ELIZABETH - Retired ARS Employee|
Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/4/2022
Publication Date: 2/11/2022
Publication URL: https://handle.nal.usda.gov/10113/7672933
Citation: Miranda, M., Sun, X.N., Marin, A., dos Santos, L., Plotto, A., Bai, J., Garrido Assis, O.B., Ferreira, M.D., Baldwin, E. 2022. Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of Post-harvest fruit decay. Food Chemistry. 13. Article 100249. https://doi.org/10.1016/j.fochx.2022.100249.
Interpretive Summary: Papaya is a native fruit of tropical America and is disseminated throughout the tropics, but highly perishable preventing long duration shipping. The application of coatings has been considered a valuable strategy in providing additional protection to fresh fruit by forming a semipermeable barrier that lowers water vapor permeability and inhibits microbial adherence and growth. Particularly, hydrophobic compounds such as carnauba wax, lipid-based formulations, and the more hydrophilic proteins and polysaccharides, have been extensively evaluated as protective edible films and coatings. In this study, nanoemulsions of carnauba wax was the most effective at maintaining storage of papayas, in comparison with micro-emulsions or carnauba wax combined with hydroxypropylmethylcellulose (hydrophilic).
Technical Abstract: Carnauba wax nano- and micro- emulsions and hydroxypropyl methylcellulose coatings alone or with ginger essential oils (GEO) were applied on papayas and evaluated under storage. Experiment 1 consisted of 6 days at 22°C and 9 days at 13°C followed by 5 days at 22°C and experiment 2 - 5 days at 22°C, and 10 days at 16°C followed 3 days at 22°C. Post-harvest quality and diseases were assayed. Coatings effects were dependent on storage conditions. While fruits were in cold storage, there were few; however, at 22°C the differences become more evident. Nanoemulsions maintained papaya quality during storage by retarding firmness loss, color changes and by reducing respiration rates, resulting in delayed ripening. Flavor changes related to coating modification of fruit internal atmosphere, were not reported. GEO exhibited some effect on disease. Application of nanoemulsion-based coatings, improved shelf life by reducing weight loss, color changes and slowing the ripening.