Effectiveness of Some Edible Coatings on Storage Ability of Zaghloul Date Palm Fruits | ||||
| Journal of Plant Production | ||||
| Article 35, Volume 11, Issue 12, December 2020, Page 1477-1485 PDF (1.15 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2020.149821 | ||||
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| Authors | ||||
M. S. Aboryia  1; Asmaa S. M. Omar2
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| 1Pomology Department, Faculty of Agriculture, Damietta University, Egypt | ||||
| 2Pomology Department, Faculty of Agriculture, Mansoura University, Egypt | ||||
| Abstract | ||||
| Effectiveness of edible coatings such as Jojoba oil (JO) at 5%, Arabic gum (AG) at 10% and Paraffin oil (PA) at 7.5% as solely or in combination on physical and chemical characteristics of Zaghloul date palm fruits stored at 0±1C° and R.H. 85-90 % for 6 weeks were investigated during two successive seasons (2018 and 2019). The achieved data registered that all tested treatments prolonged the cold storage period of Zaghloul date palm fruits as compared to the control (Tap water). Fruits treated with JO at 5% combined with AG at 10% significantly recorded the highest responses, where it significantly mitigated the rise in decay incidence and reduced weight loss, and maintained high firmness, total phenol content, total flavonoids, total tannins, total sugars and antioxidant activity. Also, the result of ion leakage detected that this treatment protected the cell membrane integrity. According to these results, Jojoba oil (JO) at 5% combined with Arabic gum (AG) at 10% application could be suggested to maintain the storability during cold storage of Zaghloul date palm fruits. | ||||
| Keywords | ||||
| Edible coatings; Jojoba oil; Arabic gum; Ion leakage; Antioxidant activity | ||||
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