Effect of native and acetylated-crosslinked waxy corn starch-beeswax coatings on quality attributes of raspberries during storage

Authors

  • Alfonso Pérez-Gallardo,

    1. DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, México
    Search for more papers by this author
  • Scott D. Mattinson,

    1. Postharvest Laboratory, Department of Horticulture and Landscape Architecture, Washington State University, Pullman, WA, USA
    Search for more papers by this author
  • Alma Lazcano-Peralta,

    1. DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, México
    Search for more papers by this author
  • John K. Fellman,

    1. Postharvest Laboratory, Department of Horticulture and Landscape Architecture, Washington State University, Pullman, WA, USA
    Search for more papers by this author
  • Gustavo Barbosa-Cánovas,

    1. Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
    Search for more papers by this author
  • Blanca García-Almendárez,

    1. DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, México
    Search for more papers by this author
  • Carlos Regalado

    Corresponding author
    1. DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, México
    • DIPA, PROPAC, Facultad de Química. Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, 76010 Qro., México.
    Search for more papers by this author

Abstract

Edible coatings (ECs) are a thin layer of a mixture of edible materials, applied in the liquid state and dried over the surface of a food product to maintain its quality during storage. This work was aimed to study the effect of ECs made from wx corn starch (WCS) or acetylated cross-linked starch (ACLS) added with beeswax on fresh raspberry quality attributes during short-term cold storage. Freshly harvested fruits were coated, dried, packed in plastic trays and stored up to 8 days at 4°C. During storage quality parameters such as firmness, respiration rate, anthocyanins content, total phenols, color changes, and weight loss were evaluated. A clear effect on control of respiration rate was observed in coated raspberries. Respiration rate of uncoated fruit was 4.5 ± 0.28 mmol/kg/h and decreased to 4.2 ± 0.27 for ACLS and to 4.1 ± 0.08 mmol/kg/h for WCS-coated raspberries, after 56 h of storage at 15°C. Ethylene production followed a similar trend under these conditions decreasing from 0.043 ± 0.005 to 0.034 ± 0.004 mmol/kg/h for uncoated and ACLS coated fruits, respectively, indicating an effect on ripening control. Additionally, ACLS and WCS coatings permitted the preservation of color without affecting anthocyanins content. However, the presence of anaerobic metabolites and reduction of terpenes production in cold stored coated raspberries indicated hypoxic conditions, which can adversely affect shelf-life quality attributes of raspberries such as firmness and weight loss.

Ancillary