KEEPING THE QUALITY AND EXTENDING SHELF-LIFE OF STRAWBERRIES FRUIT BY USING ARBIC GUM AS EDIBLE COATING | ||||
| Journal of Sustainable Agricultural Sciences | ||||
| Article 5, Volume 42, Issue 4, December 2016, Page 53-66 PDF (137.23 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jsas.2016.3026 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| Coating of strawberries fruit with Arabic gum has been found to enhance their shelf-life and postharvest quality. Arabic gum in aqueous solutions of 5,10, 15 and 20% were applied as a novel edible coating to gardener-mature strawberries which were stored at 20◦C and 80–90% Relative humidity (RH) for 10 days. Fruit coated with 10% Arabic gum showed a significant (P≤0.05) delay in changes of weight, firmness, titratable acidity, soluble solids concentration, ascorbic acid content, decay percentage and color development compared to uncoated fruit control. Sensory evaluation proved the efficacy of 10% Arabic gum coating by maintaining the overall quality of strawberries fruit during the storage period. The results suggest that by using 10% Arabic gum as an edible coating, the ripening process can be delayed and the storage life of strawberries stored at 20◦C and at the breaker stage can be extended up to 10 days without any spoilage and off-flavor. | ||||
| Keywords | ||||
| Strawberries; shelf-life; Arabic gum; Edible coating | ||||
|
Statistics Article View: 289 PDF Download: 698 |
||||
