Articles
Efficacy of carboxymethyl cellulose and gum arabic edible coatings in combination with moringa leaf extract in improving postharvest quality of ‘Maluma’ avocado fruit
Article number
1306_37
Pages
293 – 300
Language
English
Abstract
Edible coatings have recently emerged as an innovative and sustainable technique for maintaining postharvest quality of fresh produce.
This study investigated the effect of edible coatings incorporated with 10% moringa leaf extract (MLE) on physiological and organoleptic quality of ‘Maluma’ avocado fruit.
Fresh avocado fruit were assigned to six different treatments, namely, control, 10% gum arabic (GA), 15% GA, 10% GA + MLE, 15% GA + MLE, 1% carboxymethyl cellulose (CMC) + MLE. The treatments were arranged in a completely randomized design with 30 fruit per treatment.
Fruit were stored for 3 weeks at 5.5°C to simulate shipping conditions then moved to ambient condition for 1 week to simulate retail conditions.
Destructive measurement of phytochemical compounds was performed on a seven-day interval.
Sensory quality attributes, namely; taste, colour, mouthfeel, odour and overall acceptability were evaluated after the end of the storage period.
The overall quality of control fruit was poor compared to treated fruit.
Fruit treated with 1% CMC + MLE had significantly lower changes in total phenolic content (0.40-0.59 GAE g‑1), vitamin C (19.56-14.37 mg 100 mg‑1) and polyphenol oxidase (0.02-0.51 U kg‑1) compared to control with values of 0.40-0.83 GAE g‑1, 19.54 mg 100 mg‑1 and 0.05-0.77 U kg‑1, respectively.
The same treatment (1% CMC + MLE) had higher phytochemical characteristics, mainly D-mannohetolose (3.82 g kg‑1) and attained higher sensory evaluation scores for taste (4.37) and overall acceptability (4.66). The results in this study demonstrated that 1% CMC + MLE maintained postharvest quality of avocado.
It could therefore be potentially commercialised for the fresh produce industry.
This study investigated the effect of edible coatings incorporated with 10% moringa leaf extract (MLE) on physiological and organoleptic quality of ‘Maluma’ avocado fruit.
Fresh avocado fruit were assigned to six different treatments, namely, control, 10% gum arabic (GA), 15% GA, 10% GA + MLE, 15% GA + MLE, 1% carboxymethyl cellulose (CMC) + MLE. The treatments were arranged in a completely randomized design with 30 fruit per treatment.
Fruit were stored for 3 weeks at 5.5°C to simulate shipping conditions then moved to ambient condition for 1 week to simulate retail conditions.
Destructive measurement of phytochemical compounds was performed on a seven-day interval.
Sensory quality attributes, namely; taste, colour, mouthfeel, odour and overall acceptability were evaluated after the end of the storage period.
The overall quality of control fruit was poor compared to treated fruit.
Fruit treated with 1% CMC + MLE had significantly lower changes in total phenolic content (0.40-0.59 GAE g‑1), vitamin C (19.56-14.37 mg 100 mg‑1) and polyphenol oxidase (0.02-0.51 U kg‑1) compared to control with values of 0.40-0.83 GAE g‑1, 19.54 mg 100 mg‑1 and 0.05-0.77 U kg‑1, respectively.
The same treatment (1% CMC + MLE) had higher phytochemical characteristics, mainly D-mannohetolose (3.82 g kg‑1) and attained higher sensory evaluation scores for taste (4.37) and overall acceptability (4.66). The results in this study demonstrated that 1% CMC + MLE maintained postharvest quality of avocado.
It could therefore be potentially commercialised for the fresh produce industry.
Publication
Authors
S.F. Kubheka, S.Z. Tesfay, A. Mditshwa, L.S. Magwaza
Keywords
edible coatings, Moringa oleifera, antioxidants, Persea americana, postharvest quality
Groups involved
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