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FASCICOLI E ARTICOLI   I PIÙ LETTI   eTOC

ULTIMO FASCICOLOMINERVA BIOTECNOLOGICA

Rivista di Biologia Molecolare e Biotecnologie

Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246

Periodicità: Trimestrale

ISSN 1120-4826

Online ISSN 1827-160X

 

Minerva Biotecnologica 2015 Marzo;27(1):55-61

 ORIGINAL ARTICLES

Alternation of primary metabolite and quality attributes of sweet cherry affected by natural edible coating

Nabifarkhni N. 1, Sharifani M. 1, Reza Shakeri A. 2, Daraei Garmakhany A. 3, Ganji Moghadm E. 4

1 Department of Horticulture Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;
2 Faculty of Chemistry, Teheran University, Teheran, Iran;
3 Department of Food Science and Technology, Toyserkan Faculty of Industial Engineering, Bu-Ali Sina University, Hamadan, Iran;
4 Department of Horticulture Science, Research Center for Agriculture and Natural Resources Ways, Mashhad, Iran

AIM: Sweet cherry, due to early season fruit ripening and excellent quality, is one of the most popular fruit by consumers. Edible coatings can be used to improve food appearance and preservation. The aim of this study was to investigate the alteration of quality attributes and reduction of decays in cherry fruit by use of edible coatings (nano-bio-composite) formed from chitosan and nano cellulose and Thyme oils (Tymus Vulgaris L) during storage periods of 6 weeks.
METHODS: In this study nano-bio-composite formed from chitosan (as a matrix material) and nano cellulose fiber (1% concentration), were used to coat cherry fruits. Furthermore, effect of Thyme oils (Tymus Vulgaris L) at 1% concentration on fruits quality was investigated. Treated fruits were stored at 1 °C for 35 days and alternation of several qualities attributes including weight loss, total acidity, TSS, anthocyanin and total sugar were measured weekly.
RESULTS: Results indicated that nano-bio-composite and Thyme oil significantly affect fruit’s water preservation and therefore lead to decrease fruit weight loss and preserve anthocyanin (P<0.05). None of applied treatments had any significant effects in comparison with control in regard to acidity while total sugar content and TSS significantly affected by the treatments in comparison with control samples. Both compounds improved fruits quality during storage period.
CONCLUSION: Fruits coating with nano-composite, lead to longer fruit shelf life, better appearance of fruits and prevents fungi growth that may be due to creation a sort of active packaging by these compounds.

lingua: Inglese


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