Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

25.8K
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
25.8K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

International Outcomes of the Boston Type I Keratoprosthesis in Stevens-Johnson Syndrome.

Cornea·2015
Same author

Insights triggered by textual micro-counseling dialogues of restructuring orientation in experts and students.

PsyCh journal·2015
Same author

Water-enhanced Removal of Ciprofloxacin from Water by Porous Graphene Hydrogel.

Scientific reports·2015
Same author

Development of Small-molecule HIV Entry Inhibitors Specifically Targeting gp120 or gp41.

Current topics in medicinal chemistry·2015
Same author

Synthesis and biological evaluation of ring A and/or C expansion and opening echinocystic acid derivatives for anti-HCV entry inhibitors.

European journal of medicinal chemistry·2015
Same author

Visual Acuity, Contrast Sensitivity and Color Vision Three Years After Iodine-125 Brachytherapy for Choroidal and Ciliary Body Melanoma.

The open ophthalmology journal·2015

Related Experiment Video

Updated: Mar 13, 2026

Author Spotlight: Eco-friendly Photoluminescent Textile Authentication with Curcumin
09:50

Author Spotlight: Eco-friendly Photoluminescent Textile Authentication with Curcumin

Published on: December 22, 2023

2.4K

Self-layered fruit preservation coating based on chitosan and curcumin.

Han Li1, Lijun Qian2, Quanling Zhao2

  • 1School of Forestry, Guangxi University, Nanning, 530004, China; State Key Laboratory of Featured Metal Materials and Life-cycle Safety for Composite Structures, Guangxi University, Nanning, 530004, China; Plant Protection Research Center, Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, 266101, China.

International Journal of Biological Macromolecules
|March 11, 2026
PubMed
Summary

A novel fruit coating using aldehyde starch-curcumin-gelatin composite particles (ASCG) and chitosan provides effective, non-toxic preservation. This food-safe coating maintains fruit quality and nutritional content during long-term storage.

Keywords:
ChitosanCurcuminFruit preservation

More Related Videos

Gene-therapy Inspired Polycation Coating for Protection of DNA Origami Nanostructures
08:30

Gene-therapy Inspired Polycation Coating for Protection of DNA Origami Nanostructures

Published on: January 19, 2019

9.7K
Preparation of Expanded Chitin Foams and their Use in the Removal of Aqueous Copper
06:36

Preparation of Expanded Chitin Foams and their Use in the Removal of Aqueous Copper

Published on: February 27, 2021

4.3K

Related Experiment Videos

Last Updated: Mar 13, 2026

Author Spotlight: Eco-friendly Photoluminescent Textile Authentication with Curcumin
09:50

Author Spotlight: Eco-friendly Photoluminescent Textile Authentication with Curcumin

Published on: December 22, 2023

2.4K
Gene-therapy Inspired Polycation Coating for Protection of DNA Origami Nanostructures
08:30

Gene-therapy Inspired Polycation Coating for Protection of DNA Origami Nanostructures

Published on: January 19, 2019

9.7K
Preparation of Expanded Chitin Foams and their Use in the Removal of Aqueous Copper
06:36

Preparation of Expanded Chitin Foams and their Use in the Removal of Aqueous Copper

Published on: February 27, 2021

4.3K

Area of Science:

  • Food Science
  • Materials Science
  • Agricultural Science

Background:

  • Long-term fruit storage necessitates effective preservatives to prevent spoilage and maintain freshness.
  • Food safety regulations require preservatives to adhere stably to fruit surfaces without skin penetration.

Purpose of the Study:

  • To develop a novel coating preservation solution (FS) for extending fruit shelf life.
  • To evaluate the adhesion, permeability, antioxidant, and antimicrobial properties of the developed coating.

Main Methods:

  • Formulation of a coating preservation solution (FS) using aldehyde starch-curcumin-gelatin composite particles (ASCG) and chitosan.
  • Application of the FS coating on fruits like cherry tomatoes and apples.
  • Assessment of coating adhesion, permeability, antioxidant/antimicrobial efficacy, weight retention, and nutritional content over 30 days.

Main Results:

  • The FS coating formed a stable 1 μm layer with high adhesion (83.83 mN/m) and low permeability (-13.25 mN/m spreading coefficient).
  • The coating maintained 95% of its antioxidant and antimicrobial efficacy after 30 days of indoor storage.
  • Significant maintenance of fruit weight and nutritional content was observed during storage.

Conclusions:

  • The developed FS coating, comprising ASCG and chitosan, offers a promising non-toxic preservative solution for fruits.
  • The coating's properties ensure food safety and enhance the quality and shelf life of stored fruits.
  • This technology has potential as a novel, efficient, and safe method for fruit preservation.