Volume 19, Issue 131 (2022)
FSCT 2022, 19(131): 1-16 |
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:
davodi D, Habibi N, Daraei Garmakhany ا, Rahimi A. Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period. FSCT 2022; 19 (131) :1-16
URL: http://fsct.modares.ac.ir/article-7-61225-en.html
URL: http://fsct.modares.ac.ir/article-7-61225-en.html
1- Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Sanandaj Branch, Sanandaj, Kurdistan, Iran.
2- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Sanandaj Branch, Sanandaj, Kurdistan, Iran. , naderhabibi45@yahoo.com
3- Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources, Bu-Ali Sina University, Hamedan, Iran.
4- Assistant Professor, Department of Agronomy and Plant Breeding Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Sanandaj Branch, Sanandaj, Kurdistan, Iran.
2- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Sanandaj Branch, Sanandaj, Kurdistan, Iran. , naderhabibi45@yahoo.com
3- Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources, Bu-Ali Sina University, Hamedan, Iran.
4- Assistant Professor, Department of Agronomy and Plant Breeding Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Sanandaj Branch, Sanandaj, Kurdistan, Iran.
Abstract: (1293 Views)
Grape is one of the most important fruits in the world and despite being non-climacteric, its quality decreased rapidly. The main goal of post-harvest technology is to reduce losses during the post-harvest period. Different methods have been proposed to increase the shelf-life of fruits and vegetables, mainly including the use of chemical preservatives that have problems and limitations. Nowadays, demand for using natural compounds including active edible coatings for keeping fruits quality has increased. This study was conducted to investigate the effect of maltodextrin edible coating containing different concentrations of chitosan and olive leaf extract on shelf-life and quality attributes (including total soluble solids, fruit juice pH and acidity, flavor index, total phenolic compounds, vitamin C and organoleptic properties) of black grape fruit (Rasheh variety) during 90 days of storage period. Results showed that using maltodextrin coating containing chitosan and olive leaf extract reduced weight loss and prevented the degradation of phenolic compounds and vitamin C of samples during storage period. Increasing storage time resulted in a decrease in the amount of acidity and increased pH of samples, while increasing chitosan concentration and olive leaf extract increased the maintains of organic acids and decreased the pH of grape samples. The amount of total soluble solids in grape samples increased with increasing storage time. Results showed that the use of maltodextrin coating containing chitosan and olive leaf extract maintained the quality and reduced the degradation of the sensory properties of grape fruit during storage period. The best conditions for storing grape fruit include maltodextrin coating containing 2% chitosan and 0.75% olive leaf extract. At these conditions, storage time is about two months (57.30 days) and in this period, grape fruit has the minimum weight loss, but vitamin C and total acceptability are maximum, the desirability of these optimum conditions is 0.703.
Article Type: Original Research |
Subject:
Post-harvest food technology
Received: 2022/04/30 | Accepted: 2022/06/14 | Published: 2022/12/31
Received: 2022/04/30 | Accepted: 2022/06/14 | 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. |