Chitosan based coating enriched with Spirulina platensis and moringa leaf extracts preserved the postharvest quality of Mexican Lime (Citrus aurantifolia)
Purpose: The limited shelf life of Mexican lime fruits when stored under ambient conditions is a significant challenge. The progressive color alteration and loss of freshness can lead to reduced marketability and increased its waste. Research Method: The objective of this research was to preserve th...
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University of Birjand
2025-03-01
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| Series: | Journal of Horticulture and Postharvest Research |
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| Online Access: | https://jhpr.birjand.ac.ir/article_3181_a1a86deaf6d5b994ba2f505450f94614.pdf |
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| author | Soheila Aghaei Dargiri Somayeh Rastegar Mahbobeh Mohammadi |
| author_facet | Soheila Aghaei Dargiri Somayeh Rastegar Mahbobeh Mohammadi |
| author_sort | Soheila Aghaei Dargiri |
| collection | DOAJ |
| description | Purpose: The limited shelf life of Mexican lime fruits when stored under ambient conditions is a significant challenge. The progressive color alteration and loss of freshness can lead to reduced marketability and increased its waste. Research Method: The objective of this research was to preserve the storage quality of Mexican lime fruit by employing chitosan 1.5%, chitosan 1.5% + spirulina algae (Sp) (1%), and Moringa oleifera (Mo) leaf extracts (1%) at 20 ± 2 °C and 50-60% relative humidity for 24 days. Findings: The findings indicated that the samples coated with chitosan + Sp experienced a significantly lower weight loss compared to the control (19.8%) fruit after 24 days of storage, with a weight loss of 16.4%. A significant difference was observed between the control and treated fruit in terms of a* color parameter, with the highest value found in the control group (2.5) and the lowest value found in the chitosan-treated group (-6.7). The treated fruit exhibited significantly higher levels of phenol and flavonoid content compared to the control group. After the 24 days of storage, the chitosan 1.5% + Sp treatment displayed the highest antioxidant activity (88.66%), followed closely by the chitosan + Mo treatment (88.76%), while the control group exhibited the lowest antioxidant activity (78.75%). The treatments exhibited a significant decrease in polyphenol oxidase (PPO) enzyme activity compared to the control group, accompanied by an increase in the activity of peroxidase (POD) and catalase (CAT) enzymes. Research limitations: There was no limitation. Originality/value: Generally, the utilization of chitosan edible coatings, specifically chitosan combined with spirulina algae, has shown promising results in preserving the quality and extending the shelf life of Mexican lime fruit stored at 20 ± 2 °C. |
| format | Article |
| id | doaj-art-e97160befff7440fb64b48faa329be0a |
| institution | Kabale University |
| issn | 2588-4883 2588-6169 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | University of Birjand |
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| series | Journal of Horticulture and Postharvest Research |
| spelling | doaj-art-e97160befff7440fb64b48faa329be0a2025-01-22T05:17:17ZengUniversity of BirjandJournal of Horticulture and Postharvest Research2588-48832588-61692025-03-018Issue 110512410.22077/jhpr.2024.7961.14053181Chitosan based coating enriched with Spirulina platensis and moringa leaf extracts preserved the postharvest quality of Mexican Lime (Citrus aurantifolia)Soheila Aghaei Dargiri0Somayeh Rastegar1Mahbobeh Mohammadi2Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, IranDepartment of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, IranDepartment of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, IranPurpose: The limited shelf life of Mexican lime fruits when stored under ambient conditions is a significant challenge. The progressive color alteration and loss of freshness can lead to reduced marketability and increased its waste. Research Method: The objective of this research was to preserve the storage quality of Mexican lime fruit by employing chitosan 1.5%, chitosan 1.5% + spirulina algae (Sp) (1%), and Moringa oleifera (Mo) leaf extracts (1%) at 20 ± 2 °C and 50-60% relative humidity for 24 days. Findings: The findings indicated that the samples coated with chitosan + Sp experienced a significantly lower weight loss compared to the control (19.8%) fruit after 24 days of storage, with a weight loss of 16.4%. A significant difference was observed between the control and treated fruit in terms of a* color parameter, with the highest value found in the control group (2.5) and the lowest value found in the chitosan-treated group (-6.7). The treated fruit exhibited significantly higher levels of phenol and flavonoid content compared to the control group. After the 24 days of storage, the chitosan 1.5% + Sp treatment displayed the highest antioxidant activity (88.66%), followed closely by the chitosan + Mo treatment (88.76%), while the control group exhibited the lowest antioxidant activity (78.75%). The treatments exhibited a significant decrease in polyphenol oxidase (PPO) enzyme activity compared to the control group, accompanied by an increase in the activity of peroxidase (POD) and catalase (CAT) enzymes. Research limitations: There was no limitation. Originality/value: Generally, the utilization of chitosan edible coatings, specifically chitosan combined with spirulina algae, has shown promising results in preserving the quality and extending the shelf life of Mexican lime fruit stored at 20 ± 2 °C.https://jhpr.birjand.ac.ir/article_3181_a1a86deaf6d5b994ba2f505450f94614.pdfantioxidantcolorenzymephenolic compound |
| spellingShingle | Soheila Aghaei Dargiri Somayeh Rastegar Mahbobeh Mohammadi Chitosan based coating enriched with Spirulina platensis and moringa leaf extracts preserved the postharvest quality of Mexican Lime (Citrus aurantifolia) Journal of Horticulture and Postharvest Research antioxidant color enzyme phenolic compound |
| title | Chitosan based coating enriched with Spirulina platensis and moringa leaf extracts preserved the postharvest quality of Mexican Lime (Citrus aurantifolia) |
| title_full | Chitosan based coating enriched with Spirulina platensis and moringa leaf extracts preserved the postharvest quality of Mexican Lime (Citrus aurantifolia) |
| title_fullStr | Chitosan based coating enriched with Spirulina platensis and moringa leaf extracts preserved the postharvest quality of Mexican Lime (Citrus aurantifolia) |
| title_full_unstemmed | Chitosan based coating enriched with Spirulina platensis and moringa leaf extracts preserved the postharvest quality of Mexican Lime (Citrus aurantifolia) |
| title_short | Chitosan based coating enriched with Spirulina platensis and moringa leaf extracts preserved the postharvest quality of Mexican Lime (Citrus aurantifolia) |
| title_sort | chitosan based coating enriched with spirulina platensis and moringa leaf extracts preserved the postharvest quality of mexican lime citrus aurantifolia |
| topic | antioxidant color enzyme phenolic compound |
| url | https://jhpr.birjand.ac.ir/article_3181_a1a86deaf6d5b994ba2f505450f94614.pdf |
| work_keys_str_mv | AT soheilaaghaeidargiri chitosanbasedcoatingenrichedwithspirulinaplatensisandmoringaleafextractspreservedthepostharvestqualityofmexicanlimecitrusaurantifolia AT somayehrastegar chitosanbasedcoatingenrichedwithspirulinaplatensisandmoringaleafextractspreservedthepostharvestqualityofmexicanlimecitrusaurantifolia AT mahbobehmohammadi chitosanbasedcoatingenrichedwithspirulinaplatensisandmoringaleafextractspreservedthepostharvestqualityofmexicanlimecitrusaurantifolia |