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 ...
ASM Science Journal
The effects of composite edible coating consisting of gum Arabic, beeswax and coconut oil on Cambodia cultivar guava (Psidium guajava) were evaluated using response surface methodology (RSM). The optimum coating formulation was determined using the weight loss percentage and total soluble solid (TSS) content as the responses. From the central composite rotatable design in RSM, a total of 15 sets of coating compositions were designed. The optimised coating emulsion was made up of gum Arabic (6.6% w/v), beeswax (5.5% w/v) and coconut oil (3.6% w/v) with Tween 80 (3% w/v) as surfactant. Under this optimised coating emulsion, the predicted mean values of weight loss and TSS were 2.91% and 7.84oBrix respectively, whereas the actual mean values of guava samples were 3.38% and 8.00oBrix respectively, after 6 days of ambient storage. The actual mean values of both responses were within the 95% prediction interval, which was 2.35 – 3.47% for weight loss and 7.22 – 8.45oBrix for TSS. The opti...
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.
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 ...
Iranian Food Science and Technology Research Journal , 2023
The use of edible coatings has been considered as an effective solution to improve the shelf life and quality of fruits. In this research, increase in the shelf life of citrus fruits (Citrus aurantifolia cv. Mexican lime) coated with Persian gum and pomegranate seed oil was investigated. Different treatments of lemon fruit coated with Persian gum and pomegranate seed oil with concentrations (zero (control), 0.5% and 1% gum, combination of 0.5% and 1% gum and pomegranate seed oil, 0.05% and pomegranate seed oil 0.05 percent) were prepared and after 24 days of storage at ambient temperature (20 ± 2 °C and relative humidity of 50-60 percent) were statistically evaluated in the form of a completely random design with three replications. The results of this research showed that the treatments used had an effective role in controlling the weight loss of fruit during storage. Thus, the lowest percentage of weight loss was observed in the pomegranate seed oil treatment. Except pomegranate seed oil treatment, other treatments showed less TSS than the control. In most of the treatments, the content of phenol, flavonoid and antioxidant was at a higher level than the control. The average comparison results showed that the fruits coated with 1% gum (85.36 units/ml) showed significantly more peroxidase activity than the control (60.35 U/ml). Persian gum edible coating 1% and 0.5% as well as Persian gum 1% in combination with pomegranate seed oil significantly controlled the activity of polyphenol oxidase enzyme. The treated samples showed less yellowness (b*) than the control. In general, the best marketability was observed in fruits coated with 1% gum. Therefore, it is recommended to use this coating to preserve the freshness and quality of the Mexican lime fruit during storage in the environment.