Volume 22, Issue 165 (2025)                   FSCT 2025, 22(165): 1-17 | Back to browse issues page

‎ 10.22034/FSCT.22.165.1

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Izadi A, Dehestani-Ardakani M, Meftahizadeh H, Gholamnezhad J. Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. ‘Zagh’ during storage life. FSCT 2025; 22 (165) :1-17
URL: http://fsct.modares.ac.ir/article-7-68132-en.html
Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. ‘Zagh’ during storage life
Ali Izadi1 , Maryam Dehestani-Ardakani * 2, Heidar Meftahizadeh3 , Jalal Gholamnezhad3
1- M. Sc. student, Department of Horticultural Science, Faculty of Agriculture & Natural Resources, Ardakan University, P.O. Box 184, Ardakan, Iran
2- Associate Professor, Department of Horticultural Science, Faculty of Agriculture & Natural Resources, Ardakan University, P.O. Box 184, Ardakan, Iran , mdehestani@ardakan.ac.ir
3- Associate Professor, Department of Horticultural Science, Faculty of Agriculture & Natural Resources, Ardakan University, P.O. Box 184, Ardakan, Iran
Abstract:   (147 Views)
mPomegranate arils have a short shelf lifedue to their high sensivity to fungal agent. The use of chemical antifungal compounds to increase the postharvest life of fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of minimally processed pomegranate cv. zagh arils during storage. The edible coating made from biodegradable ingredients has been considered as a technology to extend the shelf life of coated products through modifying their internal atmosphere. The aim of this study was to assess the influence of guar gum edible coatings enriched with Shirazi thymus (Zataria multiflora) essential oils on extending cold storage life and maintaining fruit quality of minimally processed pomegranate arils during storage at 4 ± 2 °C. This study was conducted in a completely randomized design (CRD) in a factorial experiment using guar gum in four concentrations (0, 0.25, 0.5 and 1%), essential oils of thyme at three levels (0, 500 and 1000 µl/L) in four periods of times (7, 14, 21 and 28 days) with three repetitions. The results showed that by the time, the weight of arils, titratable acidity and anthocyanin significantly decreased; while the amount of soluble solids content, taste index, pH and phenol content increased. On the last day of storage, arils coated with 0.25% guar gum + 500 µl/L of thyme essential oil showed lower weight loss and higher taste index compared to other treatments.The application of guar gum in all three concentrations significantly decreased titratable acidity and anthocyanin content and increased total soluble solids and phenol content of arils. Titratable acidity and pH decreased significantly by increasing the concentration of thyme essential oil. In general, low concentrations of guar gum (0.25 and 0.5%) and 500 µl/L of thyme essential oil  can be introduced.
Keywords: Taste index, Weight loss, Quality, Storage life, Phenol content
Full-Text [PDF 578 kb]   (56 Downloads)    
Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2023/03/18 | Accepted: 2023/08/22 | Published: 2025/10/23
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