A crosslinked and percolation network alginate coating for litchi prevention

Area of Science:

• Food Science
• Materials Science
• Biotechnology

Background:

• Litchi (Litchi chinensis) has a short post-harvest shelf life due to rapid metabolism.
• Refrigeration and cryogenic methods can accelerate browning upon return to room temperature.
• Effective preservation methods are needed to maintain litchi quality.

Purpose of the Study:

• To develop an edible alginate-based coating to control post-harvest metabolism in litchi.
• To utilize cellulose nanocrystals to form a percolation network for moisture loss reduction.
• To enhance the mechanical properties and preservation efficacy of the coating.

Main Methods:

• An alginate-based coating incorporating rod-like cellulose nanocrystals was applied to litchi.
• The coating formed crosslink and percolation networks to act as barriers.
• Calcium ions were used for crosslinking the composite membrane.

Main Results:

• Coated litchi showed a 38.1% lower browning index and a 62.5% lower decay rate compared to controls.
• Soluble solid content increased by 107.1% in coated litchi.
• Coating enhanced mechanical properties: tensile strength increased by 70% and elongation at break by 366%.

Conclusions:

• The alginate-based coating effectively controls post-harvest metabolism and extends litchi shelf life.
• Cellulose nanocrystals and calcium crosslinking significantly improve coating performance and fruit preservation.
• The edible, environmentally friendly coating offers a safe solution for litchi preservation.