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

Foods

Elena Poverenov¹  Sai Sateesh Sagiri¹  Yevgenia Shebis¹  Elazar Fallik²  Victor Rodov² 

[1] Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, Israel;Department of Postharvest Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, Israel;

关键词: oligosaccharide;    CMC;    vanillin;    food storability;    fresh produce;    strawberry;   

DOI  :  10.3390/foods11081117

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown