Volume 9, Issue 36 (vol. 9, no. 36 2020)
2020, 9(36): 153-168 |
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seyedhajizadeh H, abbasi P, zahedi S M. Application of some edible coatings on biochemical properties and shelf life of grape (Vitis vinifera L.). Plant Process and Function 2020; 9 (36) :153-168
URL: http://jispp.iut.ac.ir/article-1-1272-en.html
URL: http://jispp.iut.ac.ir/article-1-1272-en.html
1- university of maragheh , hajizade@maragheh.ac.ir
2- university of maragheh
2- university of maragheh
Abstract: (1676 Views)
Edible coatings have been used to preserve, improve the quality and increase longevity of fruits and vegetables. The aim of this study was to investigate the effect of two types of edible coatings on based natural gum on qualitative attributes and storage life of grape cv. Hosseini as a factorial experiment and completely randomized design. Fruits were immersed in Arabic gum (0, 5, 10 and 15 concentrations) and Almond gum (0, 3, 3.5 and 4 concentrations) in tree sampling times (at harvvest, 15, 30 and 45 day). All treated fruits were stored in a cold storage in 1±0.5 °C and 95% RH for 45 days. Every 15 days, the percentage of weight loss, firmness, ripening index (TSS/TA), total phenol, vitamin C, amount of photosynthetic pigments, total carbohydrate and antioxidant activity of the skin and flesh of berries were measured. The results of the present study showed that coated samples had lower weight loss and better firmness than uncoated samples. Also, coated fruits could be able to preserve vitamin C, total phenol, pigments and antioxidant activity of the skin and flesh of berry better and the amount of TSS/TA and total carbohydrates increased lower than control samples. It is concluted that the concentrations of %5 Arabic gum and %3.5 Almond gum had a significant defference in most of the parameters with other concentrations and the qualitative and sensual attributes of berry could be preserved better than other treatments and extended fruit storage life.
Type of Study: Research |
Subject:
Horticulture
Received: 2019/06/25 | Accepted: 2019/10/2 | Published: 2020/04/29
Received: 2019/06/25 | Accepted: 2019/10/2 | Published: 2020/04/29
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