Impact of different Edible Coatings on the Physicochemical Properties and Storage Stability of Squash. | ||||
| Journal of Sohag Agriscience (JSAS) | ||||
| Volume 10, Issue 1, June 2025, Page 86-98 PDF (1.59 MB) | ||||
| Document Type: Research and Review Papers | ||||
| DOI: 10.21608/jsasj.2025.427768 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed A Sorour; Abul-Hamed E Mehanni; Elsayed A Mahmoud; Rania A. Hussein  ; Walaa Kobacy
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| Department of Food Science & Nutrition Faculty of Agriculture Sohag University Sohag Egypt | ||||
| Abstract | ||||
| Edible coatings have emerged as an effective method for enhancing the storage stability and maintaining the quality of perishable fruits and vegetables. This study investigates the effect of different types of edible coatings, including soy protein isolate (SPI), carboxy-methylcellulose (CMC), and sodium alginate (SA), on the physicochemical properties and storage stability of squash fruits (Cucurbita pepo). Parameters such as weight loss, firmness, total soluble solids (TSS), pH, moisture content, ascorbic acid levels and carotenoids were monitored under room temperature (about 25°C) and refrigeration conditions (about 4±1°C) . The results demonstrated that coatings, particularly those combined with thyme oil or liquid smoke, significantly reduce weight loss, retain firmness, and moisture and enhance the shelf life of squash fruits. The outcomes showed that the use of 0.5% smoke liquid that added in different coated solutions for preserving fruits and vegetables made the best-preserving properties and all the studied characteristics were at the completion of the storage terms, within the permitted limitations specified by the Egyptian organization for standardization and quality control. The application of SPI, CMC, and SA edible coatings effectively improved the storage stability and maintained the physicochemical properties of squash fruits. The incorporation of thyme oil and liquid smoke enhanced the coatings' performance, making them promising alternatives for extending the shelf life of perishable produce. Future research could explore optimizing formulations for commercial applications. | ||||
| Keywords | ||||
| Liquid smoke; thyme oil; squash fruits; carboxy-methylcellulose; sodium alginate; soy protein isolate; edible coating | ||||
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