Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon was written by Soto-Munoz, Lourdes;Martinez-Blay, Victoria;Perez-Gago, Maria B.;Fernandez-Catalan, Asuncion;Argente-Sanchis, Maricruz;Palou, Lluis. And the article was included in Journal of the Science of Food and Agriculture in 2022.SDS of cas: 31566-31-1 The following contents are mentioned in the article:
Two edible coating (EC) emulsions based on potato starch (F6 and F10) alone or formulated with sodium benzoate (SB, 2% weight/weight) (F6/SB and F10/SB) were evaluated to maintain postharvest quality of cold-stored ‘Fino’ lemons and control sour rot on lemons artificially inoculated with Geotrichum citri-aurantii. Previous research showed the potential of these ECs to improve the storability of ‘Orri’ mandarins and reduce citrus green and blue molds caused by Penicillum digitatum and Penicillium italicum, resp. The coatings F6/SB and F10/SB significantly reduced sour rot incidence and severity compared to uncoated control samples on lemons incubated at 28°C for 4 and 7 days. The F6/SB coating reduced weight loss and gas exchange compared to uncoated fruit after 2 and 4 wk of storage at 12°C plus a shelf life of 1 wk at 20°C, without adversely affecting the lemon physicochem. quality. Overall, the F6/SB coating formulation, composed of pregelatinized potato starch, glyceryl monostearate, glycerol, emulsifiers and SB, with a total solid content of 5.5%, showed the best results in reducing citrus sour rot and maintaining the postharvest quality of cold-stored ‘Fino’ lemons. Therefore, it showed potential as a new cost-effective postharvest treatment suitable to be included in integrated disease management programs for citrus international markets with zero tolerance to chem. residues. 2021 Society of Chem. Industry. This study involved multiple reactions and reactants, such as Glyceryl monostearate (cas: 31566-31-1SDS of cas: 31566-31-1).
Glyceryl monostearate (cas: 31566-31-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. SDS of cas: 31566-31-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics