ArticleFood chemistry: X2024
Effect of polyethoxylated flavonoids (PMFs)-loaded citral and chitosan composite coatings on citrus preservation: From the perspective of fruit resistance.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Systematic comparison of the effects of different treatments on the shelf-life storage of citrus fruits and screening of preservation measures: A frequency network meta-analysis.Food chemistry: X · 2026Article
- Preserving Pomelo Quality: Sodium Alginate Coating ContainingFoods (Basel, Switzerland) · 2025Article
- Impact of Low-Frequency Alternating Electromagnetic Fields on Postharvest Preservation of Satsuma Mandarins.Foods (Basel, Switzerland) · 2025Article
- Effects of Peanut Shell Flavonoids on Composite Film Properties and Cherry Tomato Preservation.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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Abstract
Previous studies have shown that polymethoxylated flavonoids-loaded citral emulsion (PCT) can inhibit the growth and reproduction of Penicillium in citrus; however, PCT is difficult to apply to fruit preservation due to its high fluidity and volatility. Therefore, in this study, we combined PCT with chitosan (CS) to investigate the effect of a composite coating on citrus preservation. The results showed that compared to the control group, the CS-PCT group could effectively reduce the decay rate and maintain moisture availability, color difference, and hardness. Moreover, the contents of nonenzymatic antioxidants and volatile substances with antimicrobial activity were better preserved. In addition, the activities of related antioxidant enzymes were greater in the treatment group, and the expression of the corresponding enzyme-encoding genes was upregulated. Consequently, CS-PCT treatment could effectively maintain fruit quality and improve the resistance of citrus fruits during storage; moreover, it can be considered a nontoxic and efficient citrus preservative.
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