Persimmon (Diospyros kaki J.) is a subtropical fruit with short postharvest life. The effect of pectin and guar gum based edible coatings was studied under certain conditions of plasticizer, antioxidants and antimicrobial agents. Two concentrations of pectin (1 and 2%) and guar gum coatings (0.5and1%) were applied. Fruits were dipped in coating solutions for 1 minute, followed by air drying at room temperature and stored at 4±1˚C and 70-75 % RH for 30 days. Changes in shelf life, weight loss, firmness, TSS, pH, TTA, V.C, total phenol contents, PPO, BI, microbial growth and sensory properties were evaluated. The results showed that shelf life of fruit was significantly increased by edible coating treatments. Application of pectin and guar gum decreased weight loss, physical changes and retained more firmness, total antioxidant activity and total phenolic compounds compared to the control (non-coated). All the treatments effectively reduced the populations of microbial growth. Significant differences were recorded in fruit between the two concentrations of pectin and guar gum coating. These results demonstrated that the coatings used in application extended the shelf life and maintain quality of harvested persimmon fruit. The sensory evaluation of coated persimmon fruit for colour, odour, taste, texture and overall acceptability confirmed the prementioned findings.
Most packaged food products are subject to attack and penetration by insects. In
Peas are one of the most important vegetable crops in Egypt. The shelf life of fresh peas is shorter than processed ones, so the use of modified atmosphere packaging (MAP) can play an important role in extending their shelf-life. Studies were carried out on modified atmosphere packaging of peas for variety Master B. The peas were packaged in lowdensity polyethylene (LDPE) and polyproplyene (PP) of 50 and 55 mµ thickness respectively. These packages were stored at 0, 5, 15C° and room temperature and evaluated for quality at different storage periods. The treatments comprised modified atmosphere packaging (MAP) 3% O2 + 7% CO2 + 90% N2 headspace and normal air (control). The shelf life of peas packaged in (LDPE) and (PP) under MAP was 38, 20, 9 & 5 days and 33, 17, 8 & 5 when stored at 0, 5, 15C° and room temperature, respectively. The quality indices like total soluble solids, moisture conten, pH value, microbiological analysis, weight loss and decay were determined. The shelf life of peas was 20 and 17 days when packaged in (LDPE) and (PP) with (MAP) at 5C°, but it was 17, 15 days with normal air (control) at the same temperature. Statistical analysis showed significant effect of temperature and storage period on total soluble solids, moisture content, pH value, microbiological analysis, weight loss and decay of peas.
Experiment was carried out on artichoke flower heads of Balady cultivar "Cynara scolymus L." in Sakha Research Station, Kafr El-Sheikh Governorate, Egypt during the season 2017 to study the influence of modified atmosphere packaging on the physical and chemical changes in the artichoke heads. Two treatments were studied to improve the quality and storability of the artichoke heads, the first treatment was packing artichoke heads in low density polyethylene (LDPE) and Polyester/ Polyethylene (PET/PE)} and control samples without packaging, the second treatment, was packing under modified atmosphere (5% O 2 +5% CO 2 and 5% O 2 +10% CO 2 ) and control samples packaged without modified atmosphere using the same packaging materials as the first treatment All artichoke heads packaged stored in refrigerator at 4±1°C and 90-95% relative humidity for 5 weeks. Loss in weight, decay percentage, visual quality, T.S.S., ascorbic acid, total sugars and inulin were followed during storage. The results showed that the packaging materials, modified atmosphere, storage (Days), the two-way interactions and the three-way interactions were highly significant for all characteristics tested. Stored heads packaged in PET/PE were much better than those packaged in LDPE with all characteristics tested throughout the storage period as it possessed the lower loss in weight and decay percentage beside maintained the higher visual quality. In addition to contain more concentrations of T.S.S, ascorbic acid, total sugars, inulin compared with unpackaged heads (control). On the other hand, the heads stored in modified atmosphere either (5% O 2 +5% CO 2 or 5% O 2 +10% CO 2 ) exhibited that modified atmosphere existed lower loss in weight, decay percentage, higher visual quality, greater ascorbic acid and kept more concentrations of T.S.S., total sugars and inulin, comparatively to those heads packaged in without modified ambient environment. The heads stored in modified atmosphere (5% O 2 +10% CO 2 ) showed less value in weight loss, decay percentage followed by heads stored in (5% O 2 +5% CO 2 ) compared with heads packaged without modified. In addition the mean values of ascorbic acid, T.S.S., total sugars and inulin with modified atmosphere (5% O 2 +10% CO 2 ) showed high values followed by modified (5%O 2 +5%CO 2 ) compared with that without modified (control). Generally, this study suggests storage artichoke heads in PET/PE package with modified atmosphere (5% O 2 +10% CO 2 ) at 4ºC and 90-95 % RH where this method significantly reduced the weight loss, decay percentage and maintaining the good overall appearance and most Physical and chemical properties for 5 weeks storage.
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