Thamyres César de Albuquerque Sousa, Igor Henrique de Lima Costa, Eliezer Avila Gandra, Adriana Dillenburg Meinhart
{"title":"使用可食用涂层作为延长草莓(Fragaria ananassa)货架期的新的可持续替代品:综述","authors":"Thamyres César de Albuquerque Sousa, Igor Henrique de Lima Costa, Eliezer Avila Gandra, Adriana Dillenburg Meinhart","doi":"10.1016/j.jspr.2024.102375","DOIUrl":null,"url":null,"abstract":"<div><p>Strawberry (<em>Fragaria ananassa</em>), a widely sold fruit across the globe, saw an estimated harvest of a staggering 9.57 million tons in 2022 (<span>FAO, 2022</span>). Strawberries have a limited shelf life and senescence period due to their high respiration rate and perishability. Mechanical damage and infections caused by various pathogens, including fungi, further contribute to color, texture, quality, and post-harvest losses. In search of solutions to preserve their physical, microbiological, and sensorial qualities, several studies have explored the use of edible coatings, a practice widely used in the industry to preserve fruits and vegetables. Chitosan remains the most widely used material for strawberry coatings despite the growing exploration of novel polymeric materials, as evidenced by bibliometric analysis. This review delves into the most prevalent coatings employed to preserve the quality attributes of strawberries and extend their shelf life. Data quality is rigorously maintained through a multivariate analysis based on bibliometrics of metadata extracted from research studies in the Web of Science, utilizing the keywords \"strawberry\" and \"coatings\" as the search strategy.</p></div>","PeriodicalId":17019,"journal":{"name":"Journal of Stored Products Research","volume":"108 ","pages":"Article 102375"},"PeriodicalIF":2.7000,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review\",\"authors\":\"Thamyres César de Albuquerque Sousa, Igor Henrique de Lima Costa, Eliezer Avila Gandra, Adriana Dillenburg Meinhart\",\"doi\":\"10.1016/j.jspr.2024.102375\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Strawberry (<em>Fragaria ananassa</em>), a widely sold fruit across the globe, saw an estimated harvest of a staggering 9.57 million tons in 2022 (<span>FAO, 2022</span>). Strawberries have a limited shelf life and senescence period due to their high respiration rate and perishability. Mechanical damage and infections caused by various pathogens, including fungi, further contribute to color, texture, quality, and post-harvest losses. In search of solutions to preserve their physical, microbiological, and sensorial qualities, several studies have explored the use of edible coatings, a practice widely used in the industry to preserve fruits and vegetables. Chitosan remains the most widely used material for strawberry coatings despite the growing exploration of novel polymeric materials, as evidenced by bibliometric analysis. This review delves into the most prevalent coatings employed to preserve the quality attributes of strawberries and extend their shelf life. Data quality is rigorously maintained through a multivariate analysis based on bibliometrics of metadata extracted from research studies in the Web of Science, utilizing the keywords \\\"strawberry\\\" and \\\"coatings\\\" as the search strategy.</p></div>\",\"PeriodicalId\":17019,\"journal\":{\"name\":\"Journal of Stored Products Research\",\"volume\":\"108 \",\"pages\":\"Article 102375\"},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Stored Products Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0022474X24001322\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENTOMOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Stored Products Research","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0022474X24001322","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENTOMOLOGY","Score":null,"Total":0}
Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review
Strawberry (Fragaria ananassa), a widely sold fruit across the globe, saw an estimated harvest of a staggering 9.57 million tons in 2022 (FAO, 2022). Strawberries have a limited shelf life and senescence period due to their high respiration rate and perishability. Mechanical damage and infections caused by various pathogens, including fungi, further contribute to color, texture, quality, and post-harvest losses. In search of solutions to preserve their physical, microbiological, and sensorial qualities, several studies have explored the use of edible coatings, a practice widely used in the industry to preserve fruits and vegetables. Chitosan remains the most widely used material for strawberry coatings despite the growing exploration of novel polymeric materials, as evidenced by bibliometric analysis. This review delves into the most prevalent coatings employed to preserve the quality attributes of strawberries and extend their shelf life. Data quality is rigorously maintained through a multivariate analysis based on bibliometrics of metadata extracted from research studies in the Web of Science, utilizing the keywords "strawberry" and "coatings" as the search strategy.
期刊介绍:
The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.