Research Article Open Access

Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples

Emilio Ochoa1, Saúl Saucedo-Pompa1, Romeo Rojas-Molina1, Heliodoro de la Garza1, Ana Verónica Charles-Rodríguez2 and Cristóbal Noé Aguilar1
  • 1 Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, 25280, Coahuila, Mexico
  • 2 Department of Animal Science, Universidad Autónoma Agraria “Antonio Narro”, Col. Buenanivsta, Saltillo, 25315, Coahuila, Mexico

Abstract

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.

American Journal of Agricultural and Biological Sciences
Volume 6 No. 1, 2011, 92-98

DOI: https://doi.org/10.3844/ajabssp.2011.92.98

Submitted On: 8 October 2010 Published On: 31 January 2011

How to Cite: Ochoa, E., Saucedo-Pompa, S., Rojas-Molina, R., de la Garza, H., Charles-Rodríguez, A. V. & Aguilar, C. N. (2011). Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples. American Journal of Agricultural and Biological Sciences, 6(1), 92-98. https://doi.org/10.3844/ajabssp.2011.92.98

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Keywords

  • Ellagic Acid (EA)
  • candelilla wax
  • Penicillum expansum
  • F. oxyporum
  • phytopathogenic fungi
  • Euphorbia antisyphilitica
  • wax-based edible