The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.
Shehata, A., El-Gendy, M., Saad, M., Atala, S. (2023). The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.. EKB Journal Management System, 66(6), 393-403. doi: 10.21608/ejchem.2022.156497.6794
Ahmed S. A. Shehata; Manal A. El-Gendy; M. EL- M. Saad; S. A. Atala. "The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.". EKB Journal Management System, 66, 6, 2023, 393-403. doi: 10.21608/ejchem.2022.156497.6794
Shehata, A., El-Gendy, M., Saad, M., Atala, S. (2023). 'The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.', EKB Journal Management System, 66(6), pp. 393-403. doi: 10.21608/ejchem.2022.156497.6794
Shehata, A., El-Gendy, M., Saad, M., Atala, S. The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.. EKB Journal Management System, 2023; 66(6): 393-403. doi: 10.21608/ejchem.2022.156497.6794

The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.

Egyptian Journal of Chemistry
Article 39, Volume 66, Issue 6, June 2023, Page 393-403  XML PDF (403.33 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2022.156497.6794
View on SCiNiTO View on SCiNiTO
Authors
Ahmed S. A. Shehata1; Manal A. El-Gendy2; M. EL- M. Saad3; S. A. Atala3
1Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
2Food Technology Research Institute, Agricultural Research Center, Giza, EgyptFood Technol. Res. Institute, ARC, Giza, Egypt
3Horticulture Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Sweet pepper (Capsicum annuum L.) fruits Monist F1 hybrid were harvested at 3/4 yellow stage on the 10th and 16th of January in the 2021 and 2022 seasons, respectively from a private farm in Ismailia Governorate, then brought to the postharvest lab, HRI, ARC, Egypt, to estimate the effect of dipping sweet pepper fruits in mucilages extracted from Jew's mellow stalks, Taro tuber peel, and Okra fruit peduncle at 0.5% and Chitosan at 1% as an edible coating on maintaining the quality of fruits, visual parameters and growth of microbial during storage (at 10°C and 95 % RH). Results showed that all treatments slowed the rate of weight loss and gave the highest value of L, which resulted in a lighter color and prevented the loss of green color compared to the highest ones obtained from the untreated (control). The best treatments were Jew's mellow stalks and Taro tuber peel mucilages because it is the most reducing weight loss %, color change, total microbial count, total carotenoids, maintaining firmness, total soluble solids, ascorbic acid, and total sugars. Jew's mellow stalks mucilage showed good general appearance and no changes exhibited of fruits till 28 days, while, fruits treated with Taro tuber peel and Okra fruit peduncle mucilages showed good appearance at the same period.
Keywords
Edible coating; Jew' s mellow stalks; Okra fruit peduncle; Taro tuber peel; Mucilages; Chitosan; fruit quality
Statistics
Article View: 444
PDF Download: 240