Volume 19, Issue 131 (2022)
FSCT 2022, 19(131): 71-81 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Eslami M, Barzegar H, Nasehi B, Noshad M. The effect of edible persian gum coating on the shelf life of strawberry fruit. FSCT 2022; 19 (131) :71-81
URL: http://fsct.modares.ac.ir/article-7-60668-en.html
URL: http://fsct.modares.ac.ir/article-7-60668-en.html
1- M.Sc. Graduated, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2- Associate professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , barzegarha@yahoo.com
3- Associate Professor, Department of Food Science and Technology, Payame Noor University (PNU).
4- Associate professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2- Associate professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , barzegarha@yahoo.com
3- Associate Professor, Department of Food Science and Technology, Payame Noor University (PNU).
4- Associate professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Abstract: (908 Views)
Strawberries have a very short shelf-life due to their high sensitivity to fungal agents. The use of chemical antifungal compounds to increase the shelf life of this fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. In this study, the effect of coating with Persian gum containing vanillin on the shelf life of strawberry fruit was evaluated. The levels of gum used in the preparation of the coating solution were 3%, 3.75 and 4% (w / v) and vanillin was added to the coating solution at three levels of 5, 6 and 7 mM. The studied characteristics included weight loss percentage, general acceptance, acidity, soluble solids, breakdown percentage, anthocyanin content, texture analysis and vitamin C content. The results showed an improvement in the appearance of coated fruits compared to control samples and also a significant reduction in the percentage of spoilage and weight loss in coated samples compared to the control. According to the results, the titratable acidity and texture firmness in the treated fruits improved compared to the control samples. Anthocyanin content and vitamin C content in the coated samples decreased but the rate of decrease was much slower compared to the control samples. Overall acceptance in the coated samples decreased slightly compared to the control sample. Finally, the best formulation was determined to contain 3.96% (W/V) of Persian gum, 0.857 mM vanillin and 2% (V/V) of glycerol.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2022/04/7 | Accepted: 2022/10/18 | Published: 2022/12/31
Received: 2022/04/7 | Accepted: 2022/10/18 | Published: 2022/12/31
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |