Document Type : Research Paper
Authors
1
PhD Studen, Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht, Iran
2
Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht, Iran
3
Assistant Professors, Department of Food Sciences, Faculty of Agriculture, University of Guilan, Rasht. Iran
4
Professor, Parma Research and Extension Center, University of Idaho, USA
Abstract
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.
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