Application of active Kurdi gum and Farsi gum-based coatings in banana fruits

Abstract

This study evaluated the effects of Kurdi gum (KG) and Farsi gum (FG) based coatings with and without ethanolic Prosopis farcta extract (PFE; 0, 0.25 and 0.5%) on microbial, physicochemical, and sensory properties as well as respiration and ethylene production rates of banana fruits during storage (13 °C, 80% relative humidity (RH)) for 21 days and afterward 7 days at simulated market conditions (25 °C, 60% RH). The treatment of fruits with KG ? PFE 0.5% resulted in the best bacterial, chemical, and sensory properties at the end of the storage period. It can be concluded that the application of KG and FG coatings enriched with PFE can be applied to increase the commercialization of bananas during prolonged storage.

Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation

“…After 6 days of storage, bananas with coating had higher firmness quality than uncoated ones. The coating provided a physical barrier, which can inhibit the respiration and evaporation of the peel, thus delaying the ripening of the fruit . In addition, 0.50% CDs/PVA sample had significantly higher ( p < 0.05) firmness as compared to the PVA sample, demonstrating that the 0.50% CDs/PVA film was better than the PVA film in delaying banana maturation, which may be due to its high water resistance property and excellent antioxidant performance.…”

Changes in physico‐chemical attributes and reaction kinetics of Palmyra ( Borassus flabellifer ) sap stored under ambient and refrigerated temperature during fermentation

“…The total plate count of the palmyra sap samples was measured using the plate count agar method given by Shahbazi and Shavisi (2020). An aliquot (100 μl) of the sample after serial dilution was aseptically inoculated in pre‐sterilized plates with plate count agar after solidification under the sterile environment of laminar airflow.…”

“…The total plate count of the palmyra sap samples was measured using the plate count agar method given by Shahbazi and Shavisi (2020).…”

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

“…Calcium impedes the softening by chelating with the pectin, also, the coating of chitosan with calcium propionate increases the firmness of the slices by 2.3 times (Mirshekari et al., 2017). Recently, a study concluded that a gum based coating provided a shelf life of 21 days at 13 °C (Shahbazi & Shavisi, 2020).…”