Volume 17, Issue 100 (2020)
FSCT 2020, 17(100): 29-41 |
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Fereshteh Hoseiniyan1 
, Saber Amiri2 , Mahmoud Rezazadeh Bari 3, Laya Rezazad Bari4 , Sona Dodangeh5
, Saber Amiri2 , Mahmoud Rezazadeh Bari 3, Laya Rezazad Bari4 , Sona Dodangeh5
1- M.Sc. graduated, Department of Food Science and Technology, Saba College of Higher Education, Urmia, Iran
2- PhD. of Food Biotechnology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
3- Professor, Department of Food science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran ,m.rezazadehbari@urmia.ac.ir
4- PhD student of Biotechnology and Breeding of Fruit Trees, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran
5- PhD student of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
2- PhD. of Food Biotechnology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
3- Professor, Department of Food science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran ,
4- PhD student of Biotechnology and Breeding of Fruit Trees, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran
5- PhD student of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
Abstract: (3608 Views)
The most important post harvesting factors that limiting grape berries after post harvesting are water losing and fungal decay. In this study, effect of titanium dioxide (TiO2) and soy protein isolate edible coating against postharvest decay and increasing the storage life of table grape cultivar was investigated. Uniform clusters with no disease and physical damage were packed with coated and uncoated (control) TiO2 nanoparticles. Then clusters were maintained for 31 days in cold storage at 0 ± 1 °C and RH 90 ± 5%. Grape berries abscission rate, total soluble solids (TSS), titratable acidity (TA), total phenolic content, color and clarity of grape berries, pH, antioxidant activity and total sugar characteristics were measured at intervals 6 days. The statistical analysis of results showed that the TiO2 nanoparticles treatment had significant effects in cluster and grape berries weight losing, fungal infection, TA, total phenol content and coefficient of ripening. This treatment had best flavor, quality, appearance and marketability compared with the samples without TiO2 nanoparticles treatment. In addition, the samples that treated with TiO2 nanoparticles showed higher TSS, TA, antioxidant activity, total sugar and total phenolic content. In the present study, two varieties of grapes treated with TiO2 nanoparticles in the comparison of control samples had higher quality at the end of the storage period.
Article Type: Original Research |
Subject:
Packing and all types of coatings in the food industry
Received: 2020/01/7 | Accepted: 2020/03/18 | Published: 2020/05/30
Received: 2020/01/7 | Accepted: 2020/03/18 | Published: 2020/05/30
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