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38906

Extending the Shelf Life of Persimmon "Diospyros kaki" by Edible Coating

Article

Last updated: 22 Jan 2023

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Abstract

Persimmon (Diospyros kaki J.) is a subtropical fruit with short postharvest life. The effect of pectin and guar gum based edible coatings was studied under certain conditions of plasticizer, antioxidants and antimicrobial agents. Two concentrations of pectin (1 and 2%) and guar gum coatings (0.5and1%) were applied. Fruits were dipped in coating solutions for 1 minute, followed by air drying at room temperature and stored at 4±1˚C and 70 - 75 % RH for 30 days. Changes in shelf life, weight loss, firmness, TSS, pH, TTA, V.C, total phenol contents, PPO, BI, microbial growth and sensory properties were evaluated. The results showed that shelf life of fruit was significantly increased by edible coating treatments. Application of pectin and guar gum decreased weight loss, physical changes and retained more firmness, total antioxidant activity and total phenolic compounds compared to the control (non-coated). All the treatments effectively reduced the populations of microbial growth. Significant differences were recorded in fruit between the two concentrations of pectin and guar gum coating. These results demonstrated that the coatings used in application extended the shelf life and maintain quality of harvested persimmon fruit. The sensory evaluation of coated persimmon fruit for colour, odour, taste, texture and overall acceptability confirmed the prementioned findings.

DOI

10.21608/jfds.2017.38906

Keywords

Persimmon, Edible coatings, Guar gum, pectin

Authors

First Name

Mona

Last Name

Elabd

MiddleName

A.

Affiliation

Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

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Orcid

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First Name

R.

Last Name

Gomaa

MiddleName

B.

Affiliation

Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

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Volume

8

Article Issue

9

Related Issue

6253

Issue Date

2017-09-01

Receive Date

2019-07-04

Publish Date

2017-09-01

Page Start

377

Page End

382

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_38906.html

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https://jfds.journals.ekb.eg/service?article_code=38906

Order

11

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

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Article

Created At

22 Jan 2023