Effect of Hydroxypropyl Methylcellulose and Methylcellulose-Based Edible Coatings On Storage Life and Quality of Horticultural Crops: Review
Effect of Hydroxypropyl Methylcellulose and Methylcellulose-Based Edible Coatings On Storage Life and Quality of Horticultural Crops: Review
Effect of Hydroxypropyl Methylcellulose and Methylcellulose-Based Edible Coatings On Storage Life and Quality of Horticultural Crops: Review
Vaibhav Patil Vaibhav Patil, AK Baswal, Vishavjeet Jakhar and Akshay Parab
Department of Horticulture,
Lovely Professional University,
Phagwara, Punjab, India Abstract
Nowadays fruits and vegetables are extremely demanded within the market owning to their nutritionary
AK Baswal worth. Fruits and vegetables have short shelf life due to their perishable nature. About 30% of fruits and
College of Agriculture, Sumerpur vegetables are affected or damaged by insects, microorganisms, pre and post-harvesting conditions
(Pali, Agriculture University, throughout transport and preservation. The edible coating is an efficient method to resolve this problem.
Jodhpur, Rajasthan, India Hydroxypropyl methylcellulose (HPMC) and Methylcellulose (MC) are principally accustomed to
increasing fruit gloss and extending the shelf life of horticultural crops. HPMC and MC delay ripening,
Vishavjeet Jakhar
Department of Horticulture,
decrease the rate of respiration, have barrier properties, and are environment friendly. Application of the
Lovely Professional University, semipermeable edible coating like HPMC and MC reduces moisture loss which increases the storage life
Phagwara, Punjab, India of the horticultural commodity and reduces postharvest decay of fruits, vegetables, and ornamental. This
review article explains HPMC and MC application for maintaining the post-harvest life of horticultural
Akshay Parab crops.
Department of Horticulture,
Lovely Professional University, Keywords: Edible coating, hydroxypropyl methylcellulose, methyl cellulose, storage, shelf-life
Phagwara, Punjab, India
1. Introduction
Fruits and vegetables are crucial components of a daily diet and have been increasingly
popular among the general public in recent years. They are a storehouse of nutrients that are
quickly destroyed by biotic and abiotic stresses, including vitamins, critical minerals,
antioxidants, bio-flavonoids, dietary fibres, and flavouring compounds. Since fruits and
vegetables are highly perishable, there are significant losses following harvest from microbes,
insects, respiration, and transpiration. The internal elements are the species, cultivar, and its
growth stage, whereas the external factors are the atmospheric composition, such as the ratios
of oxygen, carbon dioxide, and ethylene, temperature, and stress factors.
Edible coatings and films can be applied directly to the surface of fruits, vegetables, and other
food products, whereas edible film is utilised as a packaging material for wrapping (Aguirre-
Joya et al., 2018) [1]. To achieve a thin protective layer, the coating materials could be sprayed
or dipped onto the food product (Yousuf et al., 2018; Thakur et al., 2019) [66, 57]. Edible coating
is made of non-toxic, biodegradable ingredients. The application of the biopolymers-based
edible coating on food products serves as a barrier layer against solute exchange, water
migration, aroma changes, and gas diffusion (Sabbah et al., 2019, Krge et al., 2020) [53, 23].
Various forms of biopolymer matrix, including polysaccharides, proteins, lipids, and
composite materials, are used to create edible materials.
In the food processing industry, edible coating/film offers a stable quality for food products
with market safety, nutritional value, and an affordable cost of manufacturing (Bhardwaj et al.,
2019) [6]. It keeps the food products' quality standards, appearance, and shelf life intact. Due to
its potential barrier properties, (fruits, vegetables, baked goods, dairy products, etc.) regulate
the enzymatic activity, and protect against moisture and gas transport, lipid oxidation, and
organismal spoilage.
Corresponding Author:
Vaibhav Patil
Department of Horticulture,
Lovely Professional University,
Phagwara, Punjab, India
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In the food processing industry, edible coating/film offers a packaging and waste. Methylcellulose can be consumed
stable quality for food products with market safety, nutritional together with fruits and vegetables, they contain health
value, and an affordable cost of manufacturing (Bhardwaj et beneficial nutrients. The E number of methyl cellulose as food
al., 2019) [6]. It keeps the food products' quality standards, additive is E461. Methylcellulose as a gel, has the distinctive
appearance, and shelf life intact. Due to its potential barrier property of setting once hot and melting once cold
properties, (fruits, vegetables, baked goods, dairy products, (Blumenthal et al., 2004) [7]. MC improves retention of acids,
etc.) regulate the enzymatic activity, and protect against colour, flavor, and sugar. This review article covers the use of
moisture and gas transport, lipid oxidation, and organismal HPMC and MC to extend the post-harvest shelf life of
spoilage. The edible coating can also stop the deterioration of horticultural crops.
naturally occurring volatile flavor compounds and color
components (Sapper & Chiraly, 2018) [55]. This is the main 2. Post-harvest application of HPMC and MC
benefit of edible coatings, which has been shown in a variety Post-harvest application of HPMC has been tested on several
of fruits and vegetables including apple, guava, plum, papaya, crops plum, apples, mandarin, citrus, and rose. Navarro-
mango, apricot, banana, orange, mushroom, carrot, and Tarazaga et al. (2011) [40] investigated on post-harvest
tomato. Edible coatings act as an extra layer that coats the application of HPMC and lipids has been shown to reduces
stomata, reducing transpiration and, in turn, decreasing weight weight loss and retains the firmness of different citrus fruit
loss. cultivars. Likewise, (Pe´rez-Gago et al., 2002) [46] reported
Maintenance of fruits and vegetable quality has been achieved that edible coating creates creation of a semipermeable barrier
by using some edible coatings supported by hydrocolloids to gas exchange and water vapor in fruits and vegetables.
(gums), like chitosan, MC, and HPMC and alginate (Valero et HPMC and MC reduces respiration rate and moisture loss,
al., 2013) [62]. Edible coatings such as HPMC and delays produce senescence. Similarly, (Valencia Chamorro et
methylcellulsoe act as physical barriers on the fruits and al., 2008) [58] reported that the water vapor permeability
vegetables surface decreasing water vapor, respiration rate (WVP) of HPMC- lipid films the addition of food
and, transpiration. HPMC is non-ionic water soluble preservatives. Skin firmness decreased very rapidly in the
supermolecule, is capable to form gel on heating (Y. Yoguchi case of control fruits as compared to coated fruits. The
et al., 1995) [67]. The different types of HPMC are found in the HPMC- plasticizer phase consisted of three elements HPMC
market, which contain different viscosity and different to at least one-half alcohol (dry basis) and this quantitative
molecular weight. Edible coating such as HPMC materials relation was unbroken constant throughout the study.
usually created of polysaccharides, proteins and lipids (Maftoonazad et al., 2008) [30] reported methyl cellulose
(Pascall et al., 2013) [45]. HPMC and MC provide shiny and decreases transpiration and respiration rates as a result of
gloss appearance of horticultural crops. Hydroxypropyl coatings being considered responsible for the preservation of
methyl is approved as a direct artificial additive for the aim of quality and increasing shelf life of peaches. Likewise,
film former, stabilizer, thickener and suspending agent. (Krochta. 2008) [39] investigated coatings containing protein or
Methylcellulose it contains moderately low oxygen porosity. polysaccharides alone do not act as a barrier. Similarly,
Methyl cellulose and HPC is mostly transparent, tasteless and (Guerra et al., 2009) [33] reported that storing plums at 0-1oC
odorless. Methyl cellulose and is thermo reversible gels which and 90-95% relative humidity will extend the postharvest life
melt on heating (William. 2006) [24]. MC decreases polymer of fruits.
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3. Response of HPMC and MC on important horticultural long time, minimizes weight loss, and maintains quality
crops features (Fagundes et al., 2015) [16].
3.1 Apricot
In apricots, postharvest application of MC improves fruit 3.4 Citrus
quality and reduces water and vitamin C loss during storage In citrus, Postharvest application of HPMC to 'Ortanique' and
(Ayranci and Tunc., 2004) [3]; similarly, MC combined with 'Chemenules' mandarins considerably minimizes weight loss
Stearic acid considerably reduces water loss during storage (Valencia-Chamorro et al., 2010) [60]. HPMC, on the other
(Ayranci and Tunc., 2004) [3]. hand, creates a consistent film and coating that increases the
shelf life of citrus fruit by minimizing weight and firmness
3.2 Avocado loss as well as respiration rate (Valencia-Chamorro et al.,
In avocados, postharvest application of MC with a mixture of 2011; Contreras-Oliva et al., 2011, 2012) [61, 8]. Similarly,
glycerol dramatically enhanced shelf-life reduced color HPMC combined with beeswax effectively maintains
changes in skin and flesh, and delayed senescence firmness for a long time, preventing weight loss and
(Maftoonazard and Ramaswamy 2005) [29]. maintaining qualitative characteristics (Contreras-Oliva et al.,
2012) [9].
3.3 Cherry Tomato
In Cherry tomatoes, postharvest application of HPMC with a 3.5 Grapes
combination of Zein significantly delays color changes Postharvest application of HPMC dramatically reduces fruit
throughout storage at 20 oC by making a modified atmosphere respiration, maintains firmness, and avoids water loss through
in the fruit (Zhuang et al., 2003) [68]. hydrophobicity in grapes (Sanchez-Gonzalez et al., 2011) [54].
Similarly, at 20 oC, postharvest application of HPMC with a
combination of beeswax and sodium benzoate effectively 3.6 Green pepper
inhibits the Alternaria black spot (Fagundes et al., 2013) [14], Postharvest application of MC with a combination of Stearic
HPMC+ Beeswax, on the other hand, maintains firmness for a acid and glycerol to green peppers dramatically improved
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fruit quality, reduced moisture loss, and reduced water and strawberry fruit for up to 11 days during cold storage (Nadim
vitamin C loss during storage (Ayrunci and Tunc, 2004) [3]. et al., 2015) [35], and MC with a combination of chitosan
delays senescence (Vargas et al., 2006b) [63].
3.7 Guava Similarly, postharvest application of HPMC (1%) + sodium
In Guava, postharvest application of HPMC with a alginate (0.5%) coating has a higher content of total phenols
combination of beeswax resulted in an increase in ascorbic in cold-stored strawberry fruit (Liu et al., 2021) [28], likewise,
acid (Vit. C), which inhibits O2 and CO2 exchanges, resulting HPMC (1%) + CH (1%) coating had the greatest impact on
in delayed fruit ripening and maturity, which are good the restriction of PME activity in strawberry fruit at the end of
moisture barriers (McGuire & Hallman., 1995) [32], maintained storage (Gol et al., 2013) [18].
the postharvest quality of guava (Vishwasrao and
Ananthanarayan., 2016) [65], increased gas permeability and 3.15 Tomato
shelf-life of ‘Pedro Sato’ guavas (Formiga et al., 2019) [17]. In tomatoes, postharvest application of HPMC significantly
delays color changes in tomatoes during storage at 20o C by
3.8 Mango creating a modified atmosphere in the fruit (Zhuang and
Postharvest application of HPMC combined with beeswax Huang, 2003) [68].
lowers transpiration, off-flavors, and fresh weight loss in
mangoes, maintaining the quality (Klangmuang and 4. Conclusion
Sothornvit, 2018a) [22]. Similarly, the combination of HPMC and MC have shown an impact on horticultural crops
postharvest application of MC (2%) + HPMC (4%) reduced as extended shelf life by providing a modified atmosphere
the weight loss in mango fruit under ambient storage through the selective gas permeability without adverse effects
conditions (Hoa et al., 2001) [20]. on fruit sensory quality, reduced weight loss, and decay acts
as a moisture barrier. HPMC and MC edible coating is
3.9 Oranges antioxidant and antimicrobial agent. Hydroxypropyl
Postharvest application of HPMC to 'Valencia' oranges methylcellulose and Methylcellulose edible coating gives
effectively maintains firmness (Valencia-Chamorro et al., further protection to fresh fruits and provide high-quality
2009) [59]; similarly, HPMC with a combination of beeswax horticultural produce for the consumers and reduce post-
significantly maintains firmness for long periods, reduces harvest losses, especially for perishable fruits, vegetables, and
weight loss, and maintains qualitative characteristics ornamentals.
(Contreras-Oliva et al., 2012) [10]. Vapor between the fruit and
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produced by Alternaria alternata in post harvest tomatoes. Monteiro AR, Valencia GA. Active coatings based on
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