Pectin Based Edible Coating Application on Fresh-Cut Deveci Pears

Year 2019, Volume: 19 Issue: 3, 709 - 715, 31.12.2019

Dilek Demirbüker Kavak

https://doi.org/10.35414/akufemubid.589067

Abstract

The
aim of this research was to apply pectin based edible coating for fresh-cut
Deveci pears, and to investigate their quality changes during cold storage. For
this aim, the coated (EC) and uncoated control samples (C) were stored at
refrigerated (+ 4 °C) temperatures for 10 days. Samples were analyzed for their
texture, color, weight loss, microbiological load and sensorial
characteristics. Results showed that lightness values (L*) reduced during
storage period of 10 days where the most browning occurred in the control
(uncoated) group.  Hardness values
increased during storage for all samples. The weight loss of samples reached to
1.79 and 2.01 % at the end of 10 days for the coated and uncoated samples,
respectively.  The microbiological
analyses indicated that microbial counts did not considerable increase during
storage period. Also they were in acceptable level for all samples. Sensory
analysis revealed that coated samples were considered as more attractive due to
their shiny surface and took higher scores ( > 4). However, overall
acceptability scores considerable reduced especially after 7 days for all
samples. Thus, pectin based edible coatings can be successfully applied for
fresh-cut Deveci pears to prolong shelf life especially within 7 days of
storage.

Keywords

Fresh-cut pear, Edible coating, Quality, Color

Supporting Institution

Afyon Kocatepe University Scientific Research Projects Commission (Project No:18.Kariyer.205).

Project Number

Project No:18.Kariyer.205

Thanks

This project is financially supported by Afyon Kocatepe University Scientific Research Projects Commission (Project No:18.Kariyer.205).

Pektin Bazlı Yenebilir Kaplamaların Taze Kesilmiş Deveci Armutlarına Uygulanması

Abstract

Bu çalışmanın
amacı, pectin bazlı yenilebilir film kaplamasının taze kesilmiş Deveci armutlarına
uygulanması ve soğukta muhafaza sırasında meydana gelen kalite değişimlerinin
incelenmesidir.  Bu amaçla kaplanmış (EC)
ve kaplanmamış kontrol örnekleri 10 gün boyunca soğukta muhafaza (+ 4 °C )
edilmişlerdir. Örnekler tekstür, renk, ağırlık kaybı, mikrobiyolojik yük ve
duyusal karakteristikleri açısından analizlenmişlerdir. Elde edilen sonuçlar, L*
değerinin 10 günlük depolama süreci boyunca düştüğünü ve en fazla kararmanın
kaplanmamış (kontrol) örneklerinde olduğu göstermiştir. Sertlik değerleri ise
tüm örekler için depolama süreci boyunca artmıştır. 10 gün sonunda ağırlık
kayıpları kaplanmış ve kaplanmamış örnekler için sırasıyla % 1.79 ve % 2.01
düzeyine ulaşmıştır. Mikrobiyolojik analizler ise, mikrobiyal sayının tüm analizlenen
örnekler için kabul edilebilir ve uygun düzeyde olduğunu göstermiştir. Bu sayım
ayrıca tüm numuneler için depolama boyunca hafifçe artmıştır. Duyusal
analizler, kaplanmış örneklerin daha parlak dış yüzeye sahip olmalarından
dolayı fazla beğenildiklerini ve daha yüksek puanlar (> 4) aldıklarını
ortaya koymuştur. Bunula birlikte, genel beğeni skorları tüm örnekler için
özellikle 7 gün sonrasında düşmüştür. Dolayısıyla pektin bazlı yenebilir
filmler, taze kesilmiş Deveci armutlarının raf ömürlerinin uzatılması amacıyla
7 günlük depolama süreçlerinde başarıyla uygulanabilmektedir.

Keywords

Taze kesilmiş armut; Yenebilir kaplama;Kalite; Renk

Project Number

Project No:18.Kariyer.205

References

• Akdeniz, B., Kavak D.D., and Bağdatlıoğlu, N., 2012. Use of factorial experimental design for analyzing the effect of storage conditions on color quality o sun-dried tomatoes. Scientific Research and Essays, 7 (4), 477–489.
• Allegra, A., Sortino, G., Inglese, P., Settanni, L., Todaro, A. and Gallotta, A., 2017. The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit. Food Packaging and Shelf Life, 12, 135–141
• Altuğ, T., 1993. Sensory Test Techniques, Ege University Publication No.28 İzmir, Turkey. (in Turkish).
• Baldwin, E. A., Nisperos, M. O., Chen, X. and Hagenmaier, R. D., 1996. Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology, 9, 151–163
• Barrett, D.M., Beaulieu J.C. and Shewfelt, R., 2010. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. Critical Reviews in Food Science and Nutrition, 50, 369–389.
• Beaulieu, J.C., Ingram, D.A., Lea, J.M. and Bett-Garber, K.L., 2004. Effect of harvest maturity on the sensory characteristics of fresh-cut cantaloupe. Journal of Food Science, 69, 250-258.
• Bico, S.L.S., Raposo, M.F.J., Morais, R.M.S.C. and Morais, A.M.M.B., 2008. Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control, 20, 508–514.
• Chien, P. J., Sheu, and Yang, F. H., 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering, 78, 225–229.
• Cruz, V., Rojas, R., Saucedo-Pompa, S., Martínez, D.G., Aguilera-Carbó, A.F., Alvarez, O.B., Rodríguez, R., Ruiz, J. and Aguilar, C.N., 2015. Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating. Journal of Chemistry, 138, 1-7.
• Duan, J., Wu, R., Strik, B.C. and Zhao, Y., 2011. Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biology and Technology, 59, 71–79.
• Garcia, C.C., Caetano, L.C., Silva, K.S. and Mauro, A.A., 2014. Influence of Edible Coating on the Drying and Quality of Papaya (Carica papaya). Food Bioprocess Technology, 7, 2828–2839.
• Kavak, D.D. and Akpunar E.B., 2018. Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp. Journal of Food Processing and Preservation, 42, 1-7.
• Kou, X.H., Guo, X.H., Guo.,R.Z., Li, X.Y. and Xue Z.H., 2014. Effects of chitosan, calcium chloride, and pullulan coating treatments on antioxidant activity in pear cv. “Huang guan” during storage. Food Bioprocess Technology, 7, 671–681.
• Menezes, J. and Athmaselvi, K.A., 2016. Polysaccharide based edible coating on sapota fruit. International Agrophysics, 30, 551-557.
• McHugh, T.H. and Martín-Belloso, O., 2007. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biology and Technology, 45, 254–264.
• Ochoa-Velasco, C.E. and Guerrero-Beltrán, J.A., 2014. Postharvest quality of peeled prickly pear fruit treated with acetic acid and chitosan. Postharvest Biology and Technology, 92, 139–145
• Oms-Oliu, G., Soliva-Fortuny, R. and Martín-Belloso, O., 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50, 87-94.
• Parish, M.E., Beuchat, L.R., Suslow, T.V., Harris, L.J., Garrett, E.H., Farber, J.N. and Busta, F.F., 2003. Methods to reduce/eliminate pathogens from fresh cut produce. Comprehensive Reviews in Food Science and Food Safety, 2, 16–173.
• Qadri, Q.S., Yousuf, B. and Kumar, A., 2015. Srivastava Fresh-cut fruits and vegetables: Critical factors influencing microbiology and novel approaches to prevent microbial risks-A review. Cogent Food and Agriculture, 1, 1-11.
• Raybaudi-Massilia, R., Vásquez, V.,Reyes, A.M., Troncone, G. and Tapia, M.S., 2015. Novel Edible Coating of Fresh-cut Fruits: Application to Prevent Calcium and Vitamin D Deficiencies in Children. Journal of Scientific Research and Reports, 6, 142-156.
• Rojas-Graü, M.A., Raybaudi-Massilia, R.M., Soliva-Fortuny, R.C., Avena-Bustillos, R.J., Allegra, A., Sortinoa, G., Inglesea, P., Settannia, L., Todaroa, A. and Gallotta, A., 2017. The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit. Food Packaging and Shelflife, 12, 135–141.
• Silva de Moraes K., Fagundes, C. Melo M. C., Andreani, P. and Monteiro A. R., 2012. Conservation of Williams pear using edible coating with alginate and carrageenan. Cienciae Tecnologia de Alimentos, 32, 679–684.
• Tesfay, S.Z. and Magwaza, L.S., 2017. Evaluating the efficacy of moringa leaf extract, chitosan and carboxymethyl cellulose as edible coatings for enhancing quality and extending postharvest life of avocado (Persea americana Mill.) fruit. Food Packaging Shelflife, 11, 40–48.
• Valverde, J.M., Valero, D., Martinez-Romero, D., Guillen, F., Castillo, S. and Serrano, M., 2005. Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. Journal of Agricultural Food Chemistry, 53, 7807–7813.
• Wang, L., Li, Q., Cao, J., Cai, T. and Jiang, W., 2007. Keeping quality of fresh-cut bitter gourd (Momordica charantia l.) at low temperature of storage. Journal of Food Processing and Preservation, 31, 571–582.