The development of a covering with biodegradable materials which prolongs the shelf life of the fruit and at the same time reduces microbial and oxidative deterioration of the product. This is one of the objectives of ‘Pofacs’ project on “Storability, quality and safety of fruit and vegetable products with a high service content”, coordinated by Create Horticulture and Floriculture and conducted by several Crea centers. The work, carried out within the project by Create Olive, Fruit and Citrus Growing in Caserta was chosen as cover study of the latest issue of the international scientific journal ‘Horticulturae’. The edible coating – developed by the research group coordinated by Milena Petriccionemanager of Crea Olivicoltura, Frutticoltura e Citruscoltura – is based on natural and edible substances, such as sodium alginate, coming from algae, or cedar mucilage or calcium chloride and was applied using a layered technique, directly on the surface of the fruit in order to extend the shelf life of fresh-cut melon. It’s about natural and biodegradable materials, which form a thin and transparent film, a sort of protective barrier on the surface of the product, which does not alter its appearance or taste, but which reduces moisture loss, microbial deterioration and oxidative damage, significantly improving the shelf life and the chemical-physical and qualitative characteristics, combating waste and promoting the sustainability and profitability of ‘coated’ fruit and vegetables. Melon cubes treated with the edible coating were compared with an uncoated sample and both packaged in PET containers and stored at 4 C for 15 days. The results highlighted various benefits of the edible coating during cold storage, with the reduction of quality decay, a greater concentration of bioactive compounds such as polyphenols, flavonoids and ascorbic acid, important for their antioxidant action and the improvement of the antioxidant enzymatic system with reduction of ‘browning of the fruits. “The general objective of the ‘Pofacs’ project – he declares Simona Fabroni, first researcher and scientific manager of the project for Crea Olive, Fruit and Citrus Growing, based in Acireale – is the improvement of the shelf life, quality, safety and sustainability of fruit and vegetable products with a high service content, through the acquisition of new knowledge and technologies, of production and conservation with low environmental impact and with high economic sustainability. The results of the project will be able to contribute to improving the competitiveness of companies operating in the fruit and vegetable processing sector through the transfer of knowledge and technologies already developed and validated on a pre-industrial scale”.
