Optimization of Gum Arabic and Starch-Based Edible Coatings with Lemongrass Oil Using Response Surface Methodology for Improving Postharvest Quality of Whole "Wonderful" Pomegranate Fruit (original) (raw)
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Foods, 2022
The effects of gum arabic coatings combined with lemongrass oil and/or pomegranate peel extract on freshly harvested mature ‘Wonderful’ pomegranate fruit were studied. Fruit were coated with gum arabic (GA) (1.5% w/v) alone or enriched with lemongrass oil (LM) (0.1% v/v) and/or pomegranate peel extract (PP) (1% w/v). Fruit were packed into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high), and stored for 6 weeks at 5 ± 1 °C (90% RH). Evaluations were made every 2 weeks of cold storage and after 5 d of shelf life (20 °C and 65% RH). Fruit coated with GA + PP (4.09%) and GA + PP + LM (4.21%) coatings recorded the least cumulative weight loss compared to the uncoated control (9.87%). After 6 weeks, uncoated control and GA + PP + LM recorded the highest (24.55 mg CO2Kg−1h−1) and lowest (10.76 mg CO2Kg−1h−1) respiration rate, respectively. Coating treatments reduced the incidence of decay and treatments GA + LM + PP and GA + PP recorded the highe...
Processes
This study investigated the effect of gum Arabic and starch-based coating and two polyliners (Liner 1-micro-perforated Xtend® and Liner 2-macro-perforated high-density polyethylene) on whole ‘Wonderful’ pomegranate fruit during cold storage (5 ± 1 °C and 95 ± 2% RH). Uncoated (UC) and coated (GAMS) fruit were packaged into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high) with (GAMS + Liner 1, GAMS + Liner 2, UC + Liner 1 and UC + Liner 2) or without (UC and GAMS) polyliners. After 42 d, treatment GAMS + Liner 1 recorded the least weight loss (4.82%), whilst GAMS recorded lower (8.77%) weight loss than UC + Liner 2 (10.07%). The highest (24.74 mLCO2 kg−1h−1) and lowest (13.14 mLCO2 kg−1h−1) respiration rates were detected in UC and GAMS + Liner 1, respectively. The highest and lowest total soluble solids were recorded for GAMS (16.87 °Brix), and GAMS + Liner 1 (15.60 °Brix) and UC + Liner 1 (15.60 °Brix), respectively. Overall, no decay was ...
Optimizing shelf life of pomegranate fruits during traditional storage by Tragacanth gum coating
2020
Purpose: One of the primary methods in increasing shelf life and maintaining the horticultural product quality is the application of edible coatings at the product surface. In this regard, this experiment was conducted to investigate the effect of tragacanth gum on some characteristics of pomegranate fruits such as weight loss, appearance quality, decay index, pH, soluble solid contents (SSC), titratable acidity (TA), maturity index, total phenol, vitamin C and anthocyanin content. Research Method: Fruits of two cultivars (‘Malase Yazdi’ and ‘Malase Daneh Siah’) were harvested and immersed in the tragacanth gum (0, 2.5, 5, 7.5, and 10 g l-1) solution for one minute. After applying treatments, fruits were air-dried, weighed, put in plastic baskets, and kept in the conventional storage in a completely randomized design for three months. Some quantitative and qualitative traits were measured and compared with the non-treated samples. Findings: Results revealed using tragacanth gum had ...
Aloe vera Bio-Extract Coating Results Better Shelf Life and Fruit Quality Attributes in Pomegranate
Current Journal of Applied Science and Technology, 2019
Aims: To evaluate the potentiality of bio-extract coatings for achieving extended shelf life with enhance fruit quality attributes in pomegranate under ambient storage condition. Study Design: The lab experiment conducted in complete randomized design with three repetitions on Mridula cultivar of pomegranate. Place and Duration of Study: The experiment was conducted during September 2016 at department of fruit science, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India. Methodology: Pomegranate freshly harvested fruits were coated with three bio-extracts coatings viz. Aloe vera (50,75 and 100%), ginger (1,2 and 3%) and mints (10,20 and 30%). The coated fruits Original Research Article Jena et al.; CJAST, 35(3): 1-9, 2019; Article no.CJAST.49142 2 were stored at ambient room condition in corrugated fiber board boxes for twelve days. Periodically effects of bio-extract coatings, storage period and their interaction were observed for physiological loss in weight, decay loss, juice content, TSS: acid ratio, ascorbic acid content and anthocyanin content. Results: Surface coating with Aloe vera extract 100% was found most effective in reducing physiological loss in weight (50% less reduction as compared to untreated control) whereas ginger extract 3% in reducing the decay loss of fruits (9.65%) as compared to untreated control (23.36%). Among various treatments, the coating of pomegranate fruits with Aloe vera extract 100% resulted in lowest total soluble solids to acid ratio (32.17%) and significantly highest content of juice (47.17%), anthocyanin (13.98 mg/100 g) and ascorbic acid (12.82 mg/100 g) of the fruits along with highest organoleptic rating. The quality attributes viz. total soluble solids to acid ratio, anthocyanin of fruits increased with progression of storage period, while juice content and ascorbic acid decreased. Conclusion: Bio-extract coating of Aloe vera (100%) substantially improved the shelf life with retaining better fruit quality attributes under ambient conditions and has the potential to substitute the prevalent chemical coatings for pomegranate.
Molecules, 2021
This study determined the antimicrobial and antioxidant activity of lemongrass (LO),thyme (TO), and oregano (OO) essential oils and ethanolic extracts of pomegranate peel (PPE) and grape pomace (GPE) as candidate ingredients for edible coatings. Antifungal effects against Botrytis cinerea and Penicillium spp. were tested using paper disc and well diffusion methods. Radical scavenging activity (RSA) was evaluated using 2,2-diphenyl-1-picrylhydrazyl and 2,20-azinobis-3 ethylbenzothiazoline-6-sulfonic acid assays. Gas chromatography-mass spectrometry analysis identified limonene (16.59%), -citral (27.45%), -citral (27.43%), thymol (33.31%), paracymene (43.26%), 1,8-cineole (17.53%), and trans-caryphellene (60.84%) as major compounds of the essential oils. From both paper disc and well diffusion methods, LO recorded the widest zone of inhibition against tested microbes (B. cinerea and Penicillium spp.). The minimum inhibitory concentrations of LO against B. cinerea and Penicillium spp., were 15 L/mL and 30 L/mL, respectively. The highest (69.95%) and lowest (1.64%) RSA at 1 mg/mL were recorded for PPE and OO. Application of sodium alginate and chitosan-based coatings formulated with LO (15 or 30 L/mL) completely inhibited spore germination and reduced the decay severity of ‘Wonderful’ pomegranate. Lemongrass oil proved to be a potential antifungal agent for edible coatings developed to extend shelf life of ‘Wonderful’ pomegranate.
Egyptian Journal of Chemistry, 2023
Edible coatings are widely used as a protective barrier for the reduction of transpiration and respiration, therefore reducing the ripening process in fruits and improving their quality. So, this study was conducted during two consecutive seasons of 2019 and 2020 to evaluate the effectiveness of edible coating with agar at 1, 2 and 3 % combined with almond seed oil either or coconut fruit oil as 0.1% concentration to maintain fruits quality and extend storage period of “Wonderful” pomegranate fruits during storage at 5°C and 85-90 % relative humidity for 0, 15, 30 and 45 days. Arils weight (gm), juice weight (gm), juice volume (cm3 ), weight loss percentage (WL %) and fruit firmness (Ib/ inch2 ) parameters were measured. Fruits were also analyzed for soluble solids content (SSC %), total acidity (TA %), ascorbic acid (vitamin C, mg\100g F.W), total antioxidant content (TAC), and pectinase enzyme activity (PE, u/g F.W). In general, the coated fruits by agar with coconut either or almond oil had achieved better results and had a positive effect on prolonging fruit storage period with good fruit properties comparing with the untreated fruits (control). Coated fruits by 1% agar with almond oil recorded the least fruit weight loss, highest fruit firmness, highest SSC %, lowest TA%, and highest ascorbic acid. While, the highest values of arils weight, juice weight and juice volume recorded by coating fruits with agar at 1 and 2% plus coconut fruit oil. The lowest pectinase activity and highest content of total antioxidant content were showed due to coat fruits by agar at 3% with coconut oil.