Effect of different edible coatings on biochemical quality and shelf life of apricots (Prunus armenica L. cv Canino)
| Autor: | Noha E. Morsy, Ahmed M. Rayan |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
General Chemical Engineering
010401 analytical chemistry food and beverages Titratable acid 04 agricultural and veterinary sciences Shelf life 040401 food science 01 natural sciences Polyphenol oxidase Industrial and Manufacturing Engineering Gellan gum 0104 chemical sciences Chitosan Prunus chemistry.chemical_compound 0404 agricultural biotechnology chemistry Oxidative enzyme Postharvest Food science Safety Risk Reliability and Quality Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 13:3173-3182 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | As apricots have limited marketability due to their high degree of perishability that usually leads to extensive postharvest losses, this study determined the effect of different edible coatings on the quality, enzyme activity and shelf life of apricots. Apricots were dipped in different solutions of alginate, chitosan or gellan gum then stored at 4 °C and 80% ± 2% relative humidity for 15 days. Uncoated fruits were similarly stored as controls. Results revealed that the application of edible coatings reduced a range of degradative changes in the fruits. There were significant differences in a number of biochemical characteristics [pH, titratable acidity (TA), total soluble solids (TSS) and vitamin C], external color, carotenoids, weight loss and firmness when treated samples were compared to control samples. All coatings were effective in inhibiting oxidative enzymes, with significant reductions observed in peroxidase (POD) and polyphenol oxidase (PPO) activities. Specifically, alginate (AL) 1%, chitosan (CH) 1% and gellan gum (GE) 1% demonstrated superiority in inhibiting enzyme activity. Therefore, coating apricots with alginate, chitosan and gellan gum can be considered a useful strategy for minimizing deterioration, maintaining quality and improving the shelf life of apricots under the storage temperature of 4 °C. |
| Databáze: | OpenAIRE |
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