Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings | ||
| Suez Canal University Journal of Food Sciences | ||
| Article 1, Volume 4, Issue 1, January 2017, Pages 1-10 PDF (423.83 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/scuj.2017.6652 | ||
| Author | ||
| Abed EL-Hakim I. | ||
| Department of Horticultural Crops Tech. Res., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| Fresh-cut fruits and vegetables offer to consumers highly nutritious, convenient and healthful commodities in case of maintaining the freshness of the non-processed products. Postharvest technologies have allowed horticultural industries to meet the global demands of local and large scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Thus, the aim of this study was to evaluate the physicochemical and microbiological parameters of fresh-cut green bean pods (Phaseolus vulgaris L. cv. Polista) stored at 4⁰C for 20 days with edible coatings. Edible coatings prepared with carrageenan, guar gum, potassium sorbate and citric acid were tested. The analyses carried out on the samples were: total sugars, L- ascorbic acid, weight loss, firmness, color attributes, total phenolics, total flavonoids, antioxidant activity, as well as, microbiological analysis (total viable bacteria, psychrophilic bacteria and yeast and mold counts). The results indicated that coated pods (carrageenan, guar gum, potassium sorbate and citric acid) extended and improved their shelf life quality due to minimization of the physicochemical changes. Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of fresh-cut green bean pods. | ||
| Keywords | ||
| Green Beans; Carrageenan; Guar gum; potassium sorbate; citric acid color attributes; firmness; weight-loss; Storage; safety | ||
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