Effect of Agar and Some Natural Oils Coating on Pectinase Activity, Antioxidant Content, Storability and Fruit Properties of Pomegranate Wonderful Cultivar | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 13, December 2023, Page 519-529 PDF (217.83 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2023.202716.7790 | ||||
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| Authors | ||||
Hala El-Sayed Abdelbaki1; Aml Reda Mahmoud Yousef   1; Thanaa Sh. M. Mahmoud 2; Eman Abdel Moniem Abdel Hamid 1
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| 1Horticulture Crops Technology Department, Agricultural and Biological Division, National Research Centre | ||||
| 2Horticulture crops Technology Department, Agricultural and Biological Institute, National Research Centre | ||||
| Abstract | ||||
| Edible coatings are widely used as a protective barrier to reducing the ripening process in fruits and improving their quality. So, this study was conducted during two consecutive seasons of 2019 and 2020 to evaluate the effectiveness of edible coating with agar at 1, 2 and 3 % combined with almond seed oil either or coconut fruit oil as 0.1% concentration to maintain fruits quality and extend storage period of “Wonderful” pomegranate fruits during storage at 5°C and 85-90 % RH for 0, 15, 30 and 45 days. Aril’s weight (gm), juice weight (gm), juice volume (cm3), weight loss percentage (WL %) and fruit firmness (Ib/ inch2) parameters were measured. Fruits were also analyzed for soluble solids content (SSC %), total acidity (TA %), ascorbic acid (vitamin C, mg\100g F.W), total antioxidant content (TAC), and pectinase enzyme activity (PE, u/g F.W). In general, the coated fruits by agar with coconut either or almond oil had achieved better results and had a positive impact on extending fruit storage period with good fruit properties comparing with the untreated fruits (control). Coated fruits by 1% agar with almond oil recorded the least fruit weight loss, highest fruit firmness, highest SSC %, lowest TA%, and highest ascorbic acid. While, the highest values of arils weight, juice weight and juice volume recorded by coating fruits with agar at 1 and 2% plus coconut fruit oil. The lowest pectinase activity and highest content of total antioxidant content were showed due to coat fruits by agar at 3% with coconut oil. | ||||
| Keywords | ||||
| Key words: Pomegranates; agar; almond oil; coconut oil; fruit quality; pectinase activity; cold storage | ||||
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