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Characterization of sodium alginate coatings with Meyerozyma caribbica and impact on quality properties of avocado fruit

2021; Elsevier BV; Volume: 152; Linguagem: Inglês

10.1016/j.lwt.2021.112346

1096-1127

Maricarmen Iñiguez‐Moreno, Juan Arturo Ragazzo‐Sánchez, Julio César Barros‐Castillo, Josué Raymundo Solís-Pacheco, Montserrat Calderón‐Santoyo,

Postharvest Quality and Shelf Life Management

This study was aimed to evaluate the physical, physicochemical, and thermal properties of sodium alginate (SA) films added with Meyerozyma caribbica (SAY) and their effect on quality properties of avocado after their storage (12 days/25 °C, or 10 days/6 °C and ripened at 25 °C/7 days). SAY films were highly soluble (>87%). During their storage, water vapor permeability decreased (1.93 g/(m.s.Pa) x 10 −9 ) and a slight color change (2.11) was found. The thermal analysis allowed us to infer the protective effect of SA on M. caribbica . The yeast addition improved the puncture force of SA films. Besides, SAY coatings reduced the weight loss in avocados (22.8 and 29.8% at 25 °C and combined storage, respectively), delayed the increment of pH and total soluble solids, and the firmness of the whole fruit and flesh were higher than in uncoated fruits. Moreover, the application of SAY coatings allowed to inhibit the development of grey flesh in avocados under both storage conditions. This research demonstrated that SA coatings with M. caribbica are an alternative to maintain the quality properties of avocados for up to 12 and 17 days depending on storage conditions. • The addition of M. caribbica to SA films improved its thermal properties. • M. caribbica reduced the WVP and increased the puncture force of SA coatings. • The SA + Yeast coatings contributed to extending the avocado fruit shelf-life. • SA coatings with M. caribbica inhibited the flesh discoloration in avocado fruit.