| Titles |
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English :
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KEEPING THE QUALITY AND EXTANDING SHELF-LIFE OF STRAWBERRIES FRUITS BY USING ARBIC GUM AS EDIBLE COATING.
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Arabic :
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الحفاظ على جودة ثمار الفراولة وإطالة فترة صلاحيتها باستخدام الصمغ العربي كغطاء صالح للأكل.
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| Abstract |
Coating of strawberries fruit with Arabic gum has been found to enhance their shelf-life and postharvest quality. Arabic gum in aqueous solutions of 5, 10, 15 and 20% were applied as a novel edible coating to gardener-mature strawberries which were stored at 20 ?C and 80–90% Relative humidity (RH) for 10 days. Fruit coated with 10% Arabic gum showed a significant (P?0.05) delay in changes of weight, firmness, titratable acidity, soluble solids concentration, ascorbic acid content, decay percentage and color development compared to uncoated control fruit. Sensory evaluation proved the efficacy of 10% Arabic gum coating by maintaining the overall quality of strawberries fruit during the storage period. The results suggest that by using 10% Arabic gum as an edible coating, the ripening process can be delayed and the storage life of strawberries stored at 20 ?C and at the breaker stage can be extended up to 10 days without any spoilage and off-flavor.
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| Publication year |
2020
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد عبد الحميد جمعة
معهد بحوث تكنولوجيا الأغذية ـ مركز البحوث الزراعية ـ مصر
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| Publication Type |
Journal
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