Effect of nano‐composite and Thyme oil (Tymus Vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period

Abstract

Sweet cherry is one of the most appreciated fruit by consumers since it is an early season fruit and has an excellent quality. In this study effect of active nano composite formed from chitosan (as a matrix material), nano cellulose fiber (1% concentration) and Thyme oils (Tymus Vulgaris L) at 1% concentration on fruits quality was investigated. Treated fruits were stored at 1°C for 5 weeks and changes of different qualities attributes including weight loss, total acidity, TSS, anthocyanin, total sugar and malic acid content (by high performance liquid chromatography (HPLC) method) were measured each week. Results showed that nano composite and Thyme oil significantly affect fruit's water retention and so decrease fruit weight loss and preserve anthocyanin (P < 0.05). None of applied treatments had any significant effects in comparison with control in regard to acidity while total sugar content and TSS significantly affected by treatment compared to control samples. Result of HPLC analysis showed that there was no significant difference between different treatment and control sample in term of malic acid concentrations during storage period but increase storage time lead to increase malic acid concentration in all treatments. For conclusion it can be Saied that fruits coating with nano-composite, lead to increase fruit shelf life, better appearance and prevents fungal growth that may be due to creation of an active packaging by these compounds.

Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode

“…Similar trends were noticed for fruits or vegetables stored at ambient temperature or in the refrigerator (Kevers et al, ). The increase in TSS could be due to water loss by dehydration (Valverde et al, ) and activity of hydrolytic enzymes (Nabifarkhani, Sharifani, Daraei Garmakhany, Ganji Moghadam, & Shakeri, ). Quality degradation could be caused by combination of biochemical and microbial activities during storage period.…”

“…Curcumin concentration was 1.60 × 10 −3 M. Control: The sample was kept inside the treatment chamber at the same time intervals (0-20 min) as the treated samples but was not exposed to light emitting diode illumination. ND † = not detected in TSS could be due to water loss by dehydration (Valverde et al, 2005) and activity of hydrolytic enzymes (Nabifarkhani, Sharifani, Daraei Garmakhany, Ganji Moghadam, & Shakeri, 2015 (Valverde et al, 2005). The addition of these compounds lowered dehydration process.…”

Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry

“…Aurum and Nguyen (2019) reported an increase in TSS in grapes treated with curcumin-based photosensitization at a light dose of 36.3 J/cm 2 up to 4 days of storage at 37°C. This increase could be caused by dehydration (Valverde et al 2005) and activity of hydrolytic enzymes (Nabifarkhani et al 2015). Moreover, Baka et al (1999) found that strawberries treated with UV-C (doses 0.25 and 1.0 kJ/m 2 ) and stored at 4°C increased free sugar content up to 6 days.…”

Impact of Some Plant Essential Oil Treatments on Controlling Cherry Tomatoes Spoilage, Improvement Shelf Life and Quality Attributes During Storage

“…Increased total sugar content might be due to conversion of starch into sugars (Tsuda et al, 1999). Also, Vesaltalab and Gholami (2012) and Nabifarkhani et al (2015), they suggested that total sugar content increased during storage period that may be due to the dehydration and decomposition of organic acids (used as an energy source) in the fruits.…”