نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی دکتری، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه گیلان، رشت، ایران
2 دانشیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه گیلان، رشت، ایران
3 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه گیلان، رشت، ایران
4 استاد، مرکز تحقیقات و ازدیاد، پارما، داتشگاه آبداهو، آمریکا
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Edible coatings from hydrocolloids are secure and applicable compounds for the shelf-life extension of horticultural products as suitable replacements for synthetic coatings. The purpose of the current study was to use edible coating of carrageenan enriched by Ajwain in order to extend the shelf-life of strawberry fruit. The experiment was carried out as a factorial in a complete random block design with five treatments including the control (without coatings), carrageenan 1%, carrageenan 2%, carrageenan 1% + 1% Ajwain essential and carrageenan 1% + 1% Ajwain essential at 5°C, relative humidity of 70% and for 18 days. The analysis of the antibacterial effect of Ajwain essential, shelf life, weight loss, tissue firmness, soluble solid content, titratable acidity, anthocyanin, Vitamin C and total phenol were carried out every three days. The results revealed that carrageenan coating enriched by Ajwain essential oil delayed decaying and contamination process together with a positive effect on the other biochemical parameters. Moreover, compared with the control treatment, carrageenan coating resulted in decrease in anthocyanin changes, total phenol, Vitamin C, weight loss and fruit firmness when applied separately and mixed. 1% and 2% carrageenan coatings enriched by 1% Ajwain essential delayed weight loss by means of controlling moisture loss in storage conditions. Overall, it could be suggested to use carrageenan 1% coating enriched with 1% Ajwain essential as a safe and beneficial method to maintain of strawberry fruit during storage.
کلیدواژه‌ها [English]
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