Effect of some edible coating films on grapes quality properties during storage | ||
| Journal of Modern Research | ||
| Article 3, Volume 4, Issue 2, July 2022, Pages 45-53 PDF (1.17 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jmr.2022.101308.1082 | ||
| Author | ||
| Ahmed Mohamed Abdel-Hakeem* | ||
| Food sciences, Agricultural, Minia university, Mina,Egypt | ||
| Abstract | ||
| Flame seedless grapes (Vitis vinifera) were coated with four type of edible films, the first with 1%chitosan T1, the second 2%CaCl2 T2, the third 1% chitosan, 2% CaCl2 T3, and the last mixture of 1%chitosan, 2% CaCl2, 0.2 citric acid, 0.1% ascorbic acids T4.The samples treated with the edible stored at room temperature (28 ºC ±3) for 12 days or at cool temperature(4ºC ±1)for 90 days. Shelf-life qualitative weight loss, Tss, firmness, titratable acidity, sensory evaluation and microbiological analysis were tested. Significant reduction in weight loss was detected in treated samples compared to control untreated T0. T2 was better, the weight loss was 4.6%after12 day of storage either treatments T4,T3,T1when compared to control T0 was 7.8 %after 4 day of storage. Also, at(4ºC ±1)T2 was less in weight loss it was 4.4% after 90 days compared to control that was 4.7% after 15 days of storage. the better sensory acceptance and acidity retention were detected for the treated samples along the storage period. However,TSS varied from 20.1 to 25.23% at(28 ºC ±3)and 20.2 to 21.83% at (4ºC ±1).Fruit firmness were increased where T2 was 225 gm/cm2 compared to T1 that was 208 gm/cm2 at (28ºC ±3).T2 was 209 gm/cm2 as for T1 was 199 gm/cm2 at (4ºC ±1). Also microbiological analysis increases with storage time. Total plate count , Psychrophilic bacterial count and molds and yeasts count. coating T2 showed best results comparing to those obtained for T1.Coating grapes with T1 or T2 displayed greater external adequacy than untreated ones. | ||
| Keywords | ||
| Chitosan; Coating; Calcium chloride; Grapes; Edible films | ||
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