Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 13, Issue 3 - Serial Number 45, July and August 2017, Pages 39-54   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v1396i3.62317

Authors

Aryou Emamifar^{* 1}; Sudabeh Bavaisi²

¹Department of Food Science and Technology, Bu Ali-Sina University, Hamedan, Iran.

²Department of Horticultural Science, University of Kurdistan, Sanandaj, Iran.

Abstract

The effects of mixed coating based on aloe vera (AG) and gum tragacanth (GT) on the microbial, physicochemical and sensorial properties of fresh strawberries were evaluated during 20 days of storage (1 oC, 95 % RH) compared to uncoated fruits. The coating solutions were prepared by mixing solution of AG diluted 1:3 with distilled water and GT solution (0.6 % w/v in distilled water) at different concentrations (25 % AG +75 % GT, 50 % AG +50 % GT and 75 % AG +25 % GT). Microbial stability (fungi (yeasts and molds) and total aerobic bacteria), physiochemical characteristics (ascorbic acid (AA), weight loss, firmness, titratable acidity, soluble solid content (SSC), anthocyanin content, total phenolic and antioxidant activity) and sensory attributes (color, taste, odor and overall) of the samples were evaluated after 0, 4, 8, 12, 16 and 20 days of storage compared to uncoated fruits. Comparing with untreated fruits, 50 % AG +50 % GT treatment significantly (p

Keywords

Strawberry; Aloe vera; Gum tragacanth; Shelf Life

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