پیوندهای مفید
آمار
| تعداد نشریات | 21 |
| تعداد شمارهها | 370 |
| تعداد مقالات | 3,873 |
| تعداد مشاهده مقاله | 5,218,910 |
| تعداد دریافت فایل اصل مقاله | 3,499,735 |
Influence of edible coatings on postharvest quality of fresh Chinese jujube fruits during refrigerated storage | ||
| Journal of Horticulture and Postharvest Research | ||
| مقاله 1، دوره 1، Issue 1، خرداد 2018، صفحه 1-14 اصل مقاله (1.77 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2018.1119.1002 | ||
| نویسندگان | ||
| Farid Moradinezhad* 1؛ Azam Naeimi1؛ Homayoun Farhangfar2 | ||
| 1Department of Horticultural Science, University of Birjand, Birjand, Iran. | ||
| 2Department of Animal Science, University of Birjand, Birjand, Iran. | ||
| چکیده | ||
| Jujube fruits have a short shelf life due to its perishable nature. Preservation of jujube quality is a big challenge. Edible coatings have been used for centuries in the food industry as an effective method to preserve food products, enhance shelf life and prevent loss of firmness and moisture in fresh fruits. However, little information is available on the overall quality attributes of Chinese jujube fruits influenced by edible coatings. Hence, the influence of different edible coatings including aloe vera gel (AV) (33 and 50% v/v), carboxymethyl cellulose (CMC) and pectin (1, 1.5 and 2% w/v) was studied on fresh jujube quality during 40 days of refrigerated storage at 4 °C. The results showed that weight loss was approximately reduced by 30% in coated jujubes with Aloe vera 33% v/v or 1.5% w/v pectin after 40 days compared to uncoated control. Uncoated fruits presented a higher and significant decay after 40 days of storage than other coating treatments. Results also indicated that the coatings with 50% v/v Aloe vera, 1 and 2% w/v CMC caused a higher and significant TA in jujube fruits, and preserved sensory acceptability as well as improved appearance quality of fruits compared to uncoated fruit. In general, coated fruit with Aloe vera at both concentrations and CMC at 1 and 1.5% after 40 days of refrigerated storage maintained the quality of jujube fruits better than control. | ||
تازه های تحقیق | ||
| ||
| کلیدواژهها | ||
| aloe vera gel؛ carboxymethyl cellulose؛ fresh fruit؛ pectin؛ Ziziphus jujuba Mill | ||
| مراجع | ||
|
Abbas, M.F. & Saggar, R.A.M. (1989). Respiration rate, ethylene production and certain chemical changes during the ripening of jujube fruits. Journal of Horticultural Science, 64, 223-225.
Ali, A., Maqbool, M., Alderson, P.G. & Zahid, N. (2013). Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage. Postharvest Biology and Technology, 76, 119-124.
Arnon, H., Granit, R., Porat, R. & Poverenov, E. (2015). Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach. Food Chemistry, 166, 465-472.
Baomeng, Z., Xuesen, W. & Guodong, W. (2014). Effect of pre-treatments on drying characteristics of Chinese jujube (Zizyphus jujuba Miller). International Journal of Agricultural and Biological Engineering, 7, 94-102.
Benítez, S., Achaerandio, I., Pujolà, M. & Sepulcre, F. (2015). Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices. LWT-Food Science and Technology, 61(1), 184-193.
Blois, M.S. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200.
Carneiro-da-Cunha, M.G., Cerqueira, M.A., Souza, B.W., Souza, M.P., Teixeira, J.A. & Vicente, A.A. (2009). Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. Journal of Food Engineering, 95, 379-385.
Ciolacu, L., Nicolau, A.I. & Hoorfar, J. (2014). Edible coatings for fresh and minimally processed fruits and vegetables. Global safety of fresh produce. Woodhead publisher, Cambridge, 233-234.
Dang, K.T.H., Singh, Z., & Swinny, E.E. (2008). Edible coatings influence ripening, quality, and aroma biosynthesis in mango fruit. Journal of Agricultural and Food Chemistry, 56, 1361-1370.
Das, S., Mishra, B., Gill, K., Ashraf, M.S., Singh, A.K., Sinha, M., Sharma, S., Xess, I., Dalal, K., Singh, T.P. & Dey, S., 2011. Isolation and characterization of novel protein with anti-fungal and anti-inflammatory properties from Aloe vera leaf gel. International Journal of Biological Macromolecules, 48(1), 38-43.
Ding C.K., Chachin K., Hamauzu Y., Ueda Y., & Imahori Y. (1998). Effects of storage temperatures on physiology and quality of loquat fruit. Postharvest Biology and Technology, 14, 309-315.
Ezhilarasi, A. & Tamilmani, C. (2009). Influence of paddy husk on the ripening of fruit of Zizyphus mauritiana Lamk. Journal of Agricultural and Biological Science, 4, 29-42.
Freire, M., Lebrun, M., Ducamp, M.N. & Reynes, M. (2005). Evaluation of edible coatings in fresh cuts mango fruits. Information and Technology for Sustainable Fruit and Vegetable Production. 12-16 September, Montpellier, France.
Guerreiro, A.C., Gago, C.M., Faleiro, M.L., Miguel, M.G. & Antunes, M.D. (2015). Raspberry fresh fruit quality as affected by pectin-and alginate-based edible coatings enriched with essential oils. Scientia Horticulturae, 194, 138-146.
Guerreiro, A.C., Gago, C.M., Faleiro, M.L., Miguel, M.G. & Antunes, M.D. (2017). The effect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’ fresh-cut apple through shelf-life. LWT-Food Science and Technology, 75, 210-219.
Hassanpour, H. (2015). Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit. LWT-Food Science and Technology, 60(1), 495-501.
Hongmei L, Feng L, Lin W, Jianchun S, Zhihong X, Liyan Z, Hongmei X, Yonghua Z & Qiuhui H. (2009). Effect of nano-packing on preservation quality of Chinese jujube (Ziziphus jujuba Mill. var. inermis (Bunge). Food Chemistry, 114, 547-552.
Hu, Q., Hu, Y. & Xu, J. (2005). Free radical-scavenging activity of Aloe vera (Aloe barbadensis Miller) extracts by supercritical carbon dioxide extraction. Food Chemistry, 91(1), 85-90.
Hussain, P.R., Suradkar, P.P., Wani, A.M. & Dar, M.A. (2015). Retention of storage quality and post-refrigeration shelf-life extension of plum (Prunus domestica L.) cv. Santa Rosa using combination of carboxymethyl cellulose (CMC) coating and gamma irradiation. Radiation Physics and Chemistry, 107, 136-148.
Kader, A.A., Li, Y. & Chordas, A. (1982). Postharvest respiration, ethylene production, and compositional changes in Chinese jujube fruits. Journal of Horticultural Science, 17, 678-679.
Koh, P.C., Noranizan, M.A., Hanani, Z.A.N., Karim, R. & Rosli, S.Z. (2017). Application of edible coatings and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour). Postharvest Biology and Technology, 129, 64-78.
Maftoonazad, N., Ramaswamy, H.S., Moalemiyan, M. & Kushalappa, A.C. (2007). Effect of pectin-based edible emulsion coating on changes in quality of avocado exposed to Lasiodiplodia theobromae infection. Carbohydrate Polymers, 68, 341-349.
Martínez-Romero, D., Alburquerque, N., Valverde, J.M., Guillén, F., Castillo, S., Valero, D. & Serrano, M. (2006). Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: a new edible coating. Postharvest Biology and Technology, 39(1), 93-100.
Moradinezhad, F., Khayyat, M., & Saeb, H. (2013). Combination effects of postharvest treatments and modified atmosphere packaging on shelf life and quality of Iranian pomegranate fruit cv. Sheshi-kab. International Journal of Postharvest Technology and Innovation, 3(3), 244-256.
Moradinezhad, F., Setayesh, F., Mahmoodi, S., & Khayyat, M. (2016). Physicochemical properties and nutritional value of Jujube (Ziziphus jujuba Mill.) fruit at different maturity and ripening stages. International Journal of Horticultural Science and Technology, 3(1), 43-50.
Nielsen, S.S. ed., (2010). Food analysis, New York: Springer. p, 550.
Oluwaseun, A.C., Arowora, K.A., Bolajoko, F.O., Bunmi, A.J. & Olagbaju, A.R. (2013). Effect of edible coating of carboxymethyl cellulose and corn starch on cucumber stored at ambient temperature. Asian Journal of Agriculture and Biology, 1, 133-40.
Padmaja, N. & Bosco, S.J.D. (2014). Preservation of jujube fruits by edible aloe vera gel coating to maintain quality and safety. Indian Journal of Scientific Research and Technology, 2, 79-88.
Pramod K. Raghav, Nidhi Agarwal & Mitu Saini. (2016). Herbal edible coatings of fruits & vegetables: A newer concept. International Journal of Advanced Research, 4, 1452-1458.
Rodriguez, E.R., Martin, J.D. & Romero, C.D. (2010). Aloe vera as a functional ingredient in foods. Critical Reviews in Food Science and Nutrition, 50, 305-326.
Saba, M.K. & Sogvar, O.B. (2016). Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT-Food Science and Technology, 66, 165-171.
Sadat Hosseini, Z., Moradinezhad, F., & Vazifeshenas M.R. (2017). Quality improvement and shelf life extension of pomegranate arils using edible coatings (aloe vera gel and pectin) during refrigerated storage. Journal of Food Science and Technology, 64, 327-337. (In Persian)
Sanchís, E., González, S., Ghidelli, C., Sheth, C.C., Mateos, M., Palou, L. & Pérez-Gago, M.B. (2016). Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings. Postharvest Biology and Technology, 112, 186-193.
Sanchís, E., Mateos, M. & Pérez-Gago, M.B. (2015). Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut ‘Rojo Brillante’ persimmon. Postharvest Biology and Technology, 105, 34-44.
Serrano, M., Valverde, J.M., Guillén, F., Castillo, S., Martínez-Romero, D. & Valero, D. (2006). Use of Aloe vera gel coating preserves the functional properties of table grapes. Journal of Agricultural and Food Chemistry, 54, 3882-3886.
Shin, Y., Ryu, J.A., Liu, R.H., Nock, J.F. & Watkins, C.B. (2008). Harvest maturity, storage temperature and relative humidity affect fruit quality, antioxidant contents and activity, and inhibition of cell proliferation of strawberry fruit. Postharvest Biology and Technology, 49, 201-209.
Sogvar, O.B., Saba, M.K. & Emamifar, A. (2016). Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology, 114, 29-35.
Tesfay, S.Z. & Magwaza, L.S. (2017). Evaluating the efficacy of moringa leaf extract, chitosan and carboxymethyl cellulose as edible coatings for enhancing quality and extending postharvest life of avocado (Persea americana Mill.) fruit. Food Packaging and Shelf Life, 11, 40-48.
Valero, D. & Serrano, M. (2010). Postharvest biology and technology for preserving fruit quality. CRC press.
Valverde, J.M., Valero, D., Martínez-Romero, D., Guillén, F., Castillo, S. & Serrano, M. (2005). Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. Journal of Agricultural and Food Chemistry, 53, 7807-7813.
Vargas, M., Pastor, C., Albors, A., Chiralt, A. & González-Martínez, C. (2008). Development of edible coatings for fresh fruits and vegetables: possibilities and limitations. Fresh Produce, 2, 32-40.
Vega-Gálvez, A., Miranda, M., Aranda, M., Henriquez, K., Vergara, J., Tabilo-Munizaga, G. & Pérez-Won, M. (2011). Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller). Food Chemistry, 129, 1060-1065.
Vieira, J.M., Flores-López, M.L., de Rodríguez, D.J., Sousa, M.C., Vicente, A.A. & Martins, J.T. (2016). Effect of chitosan–Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit. Postharvest Biology and Technology, 116, 88-97.
Wang, B., Huang, Q., Venkitasamy, C., Chai, H., Gao, H., Cheng, N., Cao, W., Lv, X. & Pan, Z. (2016). Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages. LWT-Food Science and Technology, 66, 56-62.
Weibo J., Qiang S., Yueming J., & Xiangjuan Z. (2004). Effects of 1-methylcyclopropene and gibberellic acid on ripening of Chinese jujube (Zizyphus jujuba M) in relation to quality. Journal of the Science of Food and Agriculture, 84(1) 31-35.
Zhang, L., Li, S., Dong, Y., Zhi, H. & Zong, W. (2016). Tea polyphenols incorporated into alginate-based edible coating for quality maintenance of Chinese winter jujube under ambient temperature. LWT-Food Science and Technology, 70, 155-161.
Zhang, S., Yu, Y., Xiao, C., Wang, X. & Lei, Y. (2014). Effect of ultraviolet irradiation combined with chitosan coating on preservation of jujube under ambient temperature. LWT-Food Science and Technology, 57, 749-754. | ||
|
آمار تعداد مشاهده مقاله: 2,633 تعداد دریافت فایل اصل مقاله: 2,073 |
||
نماد الکترونیک
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب