ArticleFoods (Basel, Switzerland)2021
Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Edible Biopolymer Coatings for Postharvest Preservation in Warm-Chain Horticultural Supply Chain: Mechanisms, Materials, Design Strategies, and Future Directions.Comprehensive reviews in food science and food safety · 2026Review
- Article
- Selenium nanoparticle loaded on PVA/chitosan biofilm synthesized from orange peels: antimicrobial and antioxidant properties for plum preservation.BMC chemistry · 2025Article
- Global insights and advances in edible coatings or films toward quality maintenance and reduced postharvest losses of fruit and vegetables: An updated review.Comprehensive reviews in food science and food safety · 2025Review
- Advances in antimicrobial techniques to reduce postharvest loss of fresh fruit by microbial reduction.NPJ sustainable agriculture · 2024Review
- Preparation and Characterisation of Acid-Base-Change-Sensitive Binary Biopolymer Films with Olive Oil and Ozonated Olive Oil Nano/Microcapsules and Added Hibiscus Extract.International journal of molecular sciences · 2023Article
- Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples.Foods (Basel, Switzerland) · 2023Article
- Soil-BorneInternational journal of molecular sciences · 2023Review
- Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (Gels (Basel, Switzerland) · 2023Article
- Development, characterization and use of rosemary essential oil loaded water-chestnut starch based nanoemulsion coatings for enhancing post-harvest quality of apples var. Golden delicious.Current research in food science · 2023Article
- Chitosan, chitosan derivatives, and chitosan-based nanocomposites: eco-friendly materials for advanced applications (a review).Frontiers in chemistry · 2023Review
- Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato.Gels (Basel, Switzerland) · 2022Article
- Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-EnrichedGels (Basel, Switzerland) · 2022Article
- Quaternized Chitosan Thiol Hydrogel-Thickened Nanoemulsion: A Multifunctional Platform for Upgrading the Topical Applications of Virgin Olive Oil.Pharmaceutics · 2022Article
- Application of an Eco-Friendly Antifungal Active Package to Extend the Shelf Life of Fresh Red Raspberry (Foods (Basel, Switzerland) · 2022Article
- Design of Chitosan and Alginate Emulsion-Based Formulations for the Production of Monolayer Crosslinked Edible Films and Coatings.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Fresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied envisaging their positive effect in enhancing figs' shelf-life. Fig fruits cv. 'Pingo de mel' were harvested at commercial ripening stage and single emulsion-based coatings, composed of chitosan + olive oil and alginate + olive oil, were applied. After coatings application by dipping each fruit in the emulsion-based solutions at 4 °C and drying, the coated fruits were sprayed with crosslinking solutions (6% tripolyphosphate and 1% calcium chloride for chitosan and alginate-based coatings, respectively). Then, were maintained at 4 °C and analyzed after 1, 7, 14 and 19 days of storage. After each time interval, fruits were further maintained at 25 °C for 2 days. The results have shown that coatings were effective on delaying fungal decay and postharvest ripening indicators (respiration rate, mass loss, softening and total soluble solids/titratable acidity ratio). The results foresee a fruits' shelf life between 14 and 19 days under refrigeration at 4 °C that may be followed up to 2 days at ambient temperature, higher than that estimated for uncoated fruits (less than 14 days at 4 °C plus to 2 days at ambient temperature).
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