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<p>Hydroxypropyl cellulose (HPC) based edible coatings were applied to fresh blueberries to evaluate their effectiveness in extending shelf life. The treatments included Control (uncoated), HPC (2% w/v), HPC/SA/PD0 (HPC 1.8% w/v + sodium alginate (SA) 0.2% w/v), HPC/SA/PD10 (HPC/SA + 10% v/v <i>Pithecellobium dulce</i> (PD) extract), and HPC/SA/PD20 (HPC/SA + 20% v/v PD extract). The effects of these treatments on the quality parameters of blueberries, including weight loss, total soluble solids (TSS), ripening index (RI), titratable acidity (TA), color, and total phenolic contents (TPC), and sensory properties were studied every 7&#xa0;days for 28&#xa0;days at 4 ± 1 ℃. The HPC/SA/PD0 coatings reduced weight loss to 26.9% compared to 44.5% in uncoated fruits after 28&#xa0;days. HPC/SA/PD10 and HPC/SA/PD20 maintained lower TSS values of 16.6–17.0% and HPC/SA/PD0 and HPC/SA/PD10 preserved higher TA of 0.68–0.70% compared to 0.53% in controls. The ripening index was lowest at 9.5 in HPC/SA/PD10-coated berries, while uncoated samples reached 18.9, indicating slower ripening. Lightness (<i>L*</i>) values were also higher in coated berries (up to 29.1 on day 28) than in controls (26.9), reflecting better visual quality. Sensory analysis confirmed improved color, texture, and overall acceptability of coated samples. Additionally, all coatings enhanced visual quality by imparting a glossy finish. The results indicated that HPC/SA-based coatings enriched with PD extract efficiently slowed the ripening process, preserved nutritional and sensory quality, and extended the shelf life of fresh blueberries up to 28&#xa0;days.</p>

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Hydroxypropyl cellulose/sodium alginate-based composite edible coating infused with Pithecellobium dulce extract to prolong the storage life of blueberries

  • 期刊论文

  • 发表日期：

    2025年11月11日

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  • Teenesh Khatri,
  • Tejaswini Dhanaji Patil,
  • Kirtiraj K. Gaikwad

摘要

Hydroxypropyl cellulose (HPC) based edible coatings were applied to fresh blueberries to evaluate their effectiveness in extending shelf life. The treatments included Control (uncoated), HPC (2% w/v), HPC/SA/PD0 (HPC 1.8% w/v + sodium alginate (SA) 0.2% w/v), HPC/SA/PD10 (HPC/SA + 10% v/v Pithecellobium dulce (PD) extract), and HPC/SA/PD20 (HPC/SA + 20% v/v PD extract). The effects of these treatments on the quality parameters of blueberries, including weight loss, total soluble solids (TSS), ripening index (RI), titratable acidity (TA), color, and total phenolic contents (TPC), and sensory properties were studied every 7 days for 28 days at 4 ± 1 ℃. The HPC/SA/PD0 coatings reduced weight loss to 26.9% compared to 44.5% in uncoated fruits after 28 days. HPC/SA/PD10 and HPC/SA/PD20 maintained lower TSS values of 16.6–17.0% and HPC/SA/PD0 and HPC/SA/PD10 preserved higher TA of 0.68–0.70% compared to 0.53% in controls. The ripening index was lowest at 9.5 in HPC/SA/PD10-coated berries, while uncoated samples reached 18.9, indicating slower ripening. Lightness (L*) values were also higher in coated berries (up to 29.1 on day 28) than in controls (26.9), reflecting better visual quality. Sensory analysis confirmed improved color, texture, and overall acceptability of coated samples. Additionally, all coatings enhanced visual quality by imparting a glossy finish. The results indicated that HPC/SA-based coatings enriched with PD extract efficiently slowed the ripening process, preserved nutritional and sensory quality, and extended the shelf life of fresh blueberries up to 28 days.