Effect of alginate coating on the physico-chemical and microbial quality of pansies (Viola × wittrockiana) during storage

  • Luana Fernandes
  • Susana Casal
  • José A. Pereira
  • Ermelinda L. Pereira
  • Jorge A. Saraiva
  • Elsa Ramalhosa
Article
  • 6 Downloads

Abstract

Edible flowers, such as pansies, are becoming more popular, but they are highly perishable. So, postharvest technologies are needed, being edible coatings a good alternative. Thus, the aim of this study was to evaluate the effect of alginate coating on physico-chemical and microbiological quality of pansies during cold storage (4 °C for 0, 7, 14, 21 days). Coated pansies maintained good appearance until 14 days of storage, 7 days more than uncoated ones. Flavonoids, hydrolysable tannins and monomeric anthocyanins, as well antioxidant activity, were higher in coated pansies when compared to uncoated ones, on all assayed storage times. Furthermore, after 14 days of storage, uncoated pansies presented microorganism counts higher than coated, namely yeasts and moulds, suggesting an effective barrier protection of the alginate coating treatment. In summary, alginate coating has potential for extending shelf-life and improving physico-chemical and microbiological quality of pansies.

Keywords

Viola × wittrockiana Alginate coating Antioxidant activity Bioactive compounds Microbial load 

Notes

Acknowledgements

The authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research Grant SFRH/BD/95853/2013 and FCT/MEC for the financial support to QOPNA research Unit (FCT UID/QUI/00062/2013), through national funds and when applicable co-financed by the FEDER, within the PT2020 Partnership Agreement and REQUIMTE through the Project PEst/UID/QUI/50006/2013. The authors are also grateful to FCT (Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013).

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Centro de Investigação de Montanha (CIMO)/School of AgriculturePolytechnic Institute of BragançaBragançaPortugal
  2. 2.LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of PharmacyPorto UniversityPortoPortugal
  3. 3.Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry DepartmentUniversity of AveiroAveiroPortugal

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