Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples
Emilio Ochoa, Saúl Saucedo-Pompa, Romeo Rojas-Molina, Heliodoro de la Garza, Ana Verónica Charles-Rodríguez and Cristóbal Noé Aguilar
DOI : 10.3844/ajabssp.2011.92.98
American Journal of Agricultural and Biological Sciences
Volume 6, Issue 1
Abstract: Problem statement: The apple by its nature as perishable food of climacteric type implies that even under refrigerated conditions, the fruit spoils quickly by its very nature of breathing and similarly are attacked by microorganisms of different types that make is the fruit spoil even faster so in the present investigation be worked with an edible coating to protect it from decomposition and contamination by phytopathogens microorganisms. Approach: This study reports the effect of the application of an edible coating elaborated with a natural wax extracted from Euphorbia antisyphilitica and containing 0.01% of a potent antioxidant, Ellagic Acid (EA), on the shelf life quality and safety of “Golden Delicious” apples. This new film extended and improved the quality of fresh apples. In a first experimental step, the edible coating was applied on apples and the characteristics evaluated were changes in the appearance, weight loss, total solids content and a sensorial evaluation was included. In a second experimental step, the capacity of protection of the edible coating was evaluated against three important phytopathogenic fungi (Colletrotrichum gloesporioides, Fusarium oxysporum and Penicillum expansum). Results: demonstrated that EA-based edible coating prevents apparent damages to the fruits. In general, the film showed better results in comparison with the control (apples without coating). The EA-based coating diminished in greater proportion the change of color, weight loss, total solids content and it was not perceived by the sensorial panel. Results of second experimental step, demonstrated the edible EA-based coating is an excellent antifungal barrier against all microorganisms tested. Conclusion: The application of this new edible film for apples extends their shelf life and elevates the antioxidant potential, as well as their nutritional quality.
© 2011 Emilio Ochoa, Saúl Saucedo-Pompa, Romeo Rojas-Molina, Heliodoro de la Garza, Ana Verónica Charles-Rodríguez and Cristóbal Noé Aguilar. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.