Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches

Document Type : Research Paper

Authors

1 MSc Student, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr , Iran.

2 Assistant Professor, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr , Iran

Abstract

Due to environmental problems caused by the use of artificial films, researchers have begun to produce natural edible coatings for the preservation of food, including fruits and vegetables, and one of the sources of their preparation is plant gum. This research was carried out to investigate the effects of Balangu and Basil seeds gum coating on storage life and some quantitative and qualitative properties of peach during cold storage. For this purpose a factorial experiment in a completely randomized design with three replications was conducted separately for fruit. Each experiment consisted two factors including treatments and storage time. Treatments were applied with dipping of fruits for 5 minutes in prepared solution at 25˚C. After drying, the fruits were packed in plastic containers and stored in cold storage at 5˚C and 90% RH. Second factor was storage time with 4 levels including 1 (beginning of storage), 10, 20 and 30 days after storage. In each of the mentioned dates the fruits were removed from storage and the following quantitative and qualitative parameters were evaluated: soluble solids, titratable acidity, ethylene production, respiration rate, total phenols and sensorial evaluation. The results showed that application of Balangu and Basil seeds gums had a significant effect on reducing respiration rate of peach. The effect of storage time on all evaluated traits in peaches were significant. At the end of storage, the soluble solids and phenols in fruit were increased, and titratable acidity decreased. According to the results, the use of 0.1% Balangu and Basil seeds gums is recommendable as a natural edible coating to preserving quality and extending storage life of peaches.

Keywords

References

اجنوردی س، جوانمرد م، و اسداللهی س. 1391. بررسی اثر پوشش خوراکی بر پایه پروتئین آب پنیر حاوی عصاره آویشن شیرازی بر ماندگاری میوه هلو (رقم انجیری). پژوهش های علوم و صنایع غذایی ایران، 8 (3)، 348-337.
امامی فر آ، 1393. ارزیابی تأثیر ژل آلوئه ورا به عنوان پوشش خوراکی بر ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی هلو تازه طی انبارداری. فصلنامه فناوری­های نوین غذایی، شماره 6، 29-15.
پروانه و، 1371. کنترل کیفی و آزمایش‌های شیمیایی مواد غذایی، انتشارات دانشگاه تهران.
ضامنی ع، کاشانی نژاد م، اعلمی م، صالحی ف و شیروانی گ. 1394. بررسی خصوصیات رئولوژیکی، بافت و رنگ صمغ دانه بالنگو تحت تاثیر دماهای مختلف. مهندسی بیوسیستم ایران، 46 (2)، 192-185.
Ayala-Zavala JF, Wang SY, Wang CY and González-Aguilar GA, 2004. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. LWT-Food Science and Technology 37(7): 687-695.
Benítez S, Achaerandio I, Sepulcre F and Pujolà M, 2013. Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’kiwifruit. Postharvest Biology and Technology 81: 29-36.
Ding CK, Chachin K Ueda, Y and Imahori Y, 1998. Purification and properties of polyphenol oxidase from loquat fruit. Journal of Agricultural and Food Chemistry 46(10): 4144-4149.
Ergun M and Satici F, 2012. Use of Aloe vera gel as biopreservative for ‘Granny Smith’and ‘Red Chief’apples.
Fisk CL, Silver AM, Strik BC and Zhao, Y, 2008. Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions. Postharvest Biology and Technology 47(3): 338-345.
Girardi C, Corrent A, Lucchetta L, Zanuzo M, Dacosta T, Brackmenn A, Twyman R, Nora F, Nora L, SILVA J and Rombaldi C 2005. Effect of ethylene, intermittent warming and controlled atmosphere on postharvest quality and the occurrence of woolliness in peach (prunus persica cv. chiripa) during cold storage. Journal of Postharvest Biology and Technology 38: 25-33.
Jiang YM, Joyce DC and Terry LA, 2001. 1-Methylcyclopropene treatment affects strawberry fruit decay. Postharvest Biology and Technology 23: 227–232.
Kang R and Yu Z, 2003. Effects of chitosan and calcium chloride coating treatments on the enzyme activities of Yangshan peach during refrigerated storage. Changjiang Fruits 1: 12-14.
Li H and Yu T, 2000, Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit. Journal of the Science of Food and Agriculture 81: 269-274.
Maftoonazad N, Ramaswamy H and Marcotte M, 2008, Shelf life extension of peaches trough sodium alginate and methyl cellulose edible coatings. Inter national Journal of Food science and Technology 43: 951-957.
Morillon V, Debeaufort F, Blond G, Capelle M and Voilley A, 2002. Factors affecting the moisture permeability of lipid-based edible films: a review. Critical Reviews in Food Science and Nutrition 42(1): 67-89.
Salehi F, 2017. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization 11(4): 2006-2012.
Salehi F, 2019a. Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review. Food Science & Nutrition 7 (11): 3391-3402.
Salehi F, 2019b. Characterization of new biodegradable edible films and coatings based on seeds gum: A review. Journal of Packaging Technology and Research 3 (2): 193-201.
Salehi F, 2020. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. Journal of Texture Studies 51 (2): 361-370.
Salehi F, Kashaninejad M and Behshad V, 2014. Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum. International Journal of Biological Macromolecules 67: 16-21.
Singleton VL, Orthofer R and Lamuela-Raventós RM, 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Methods in enzymology. 299: 152-178. Academic press.
Tareen MJ, Abbasi NA and Hafiz IA, 2012. Effect of salicylic acid treatments on storage life of peach fruits cv.‘Flordaking’. Pakistan Journal of Botany 44(1): 119-124.
Togrul H and Arslan N, 2004. Extending shelf life of peach and pear by using cmc from sugar beet pulp cellulose as a hydrophilic polymer in emulsions. Journal of Food Hydrocolloids 18: 215-226.
Tonutti P, Casson P and Ramina A, 1991. Ethylene biosynthesis during peach fruit development. Journal of the American Society for Horticultural Science 116 (2): 274-279.
Vargas M, Albors A, Chiralt A and González-Martínez C, 2006. Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coating. Postharvest Biology and Technology 41: 164-171.
White A, de Silva HN, Requejo-Tapia C and Harker FR, 2005. Evaluation of softening characteristics of fruit from 14 species of Actinidia. Postharvest Biology and Technology 35(2): 143-151.
Xing Y, Li X, Xu Q, Jiang Y, Yun J and Li W. 2010. Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth). Innovative food science & emerging technologies 11(4): 684-689.
Zameni A, Kashaninejad M, Aalami M and Salehi F, 2015. Effect of thermal and freezing treatments on rheological, textural and color properties of Basil seed gum. Journal of Food Science and Technology 52(9): 5914-5921.
Food Research Journal
Volume 30, Issue 3
November 2020
Pages 137-149

Files

Share

How to cite

Statistics