Effect of Edible Nanocomposite Coating Applications on Cold Storage of Albion Strawberry Fruits

Abstract

One of the biggest problems of strawberry fruits after harvest is their short life. In this study, the effects of the new generation active food preservative coating agents formed from combinations of micro sized chitosan (CH) and selenium (Se), and thyme essential oil (Oil) on the quality of Albion strawberry fruits after harvest were investigated. After the fruits were coated with edible colloid solution, they were kept at 4 oC and quality parameter analyses were performed on days 0, 5, 10, 15 and 20. As a result of the study, it was determined that the application of CH+Se and the subsequent application of CH+Se+Oil from colloid solution coatings reduced weight loss, respiration and decay rates. Also, it was determined that these applications were the most effective applications in preserving color values (L*, chroma and hue), fruit flesh firmness, total soluble solid (TSS) amount, acidity and vitamin C contents and total phenolics, anthocyanin and antioxidant capacity. These results show that CH+Se and CH+Se+Oil applications can be used as edible coatings to preserve the quality of strawberry fruits and extend their shelf life after harvest. The results of the study will contribute to the process of obtaining micro sized composite coating agent/agents produced with new technology in extending the shelf life. In addition, it can be said that these results can be used to guide possible future studies on similar topics.

Keywords

• Bio Nanoparticle
• Green synthesis
• Edible coating
• Cold storage period.

Yenilebilir Mikro Boyutlu Kompozit Kaplama Uygulamalarının Albion Çilek Meyvelerinin Soğukta Muhafazasına Etkisi

Öz

Çilek meyvelerinin hasattan sonraki en büyük sorunlardan biri derim sonrası ömürlerinin kısa oluşudur. Bu gerçekten hareketle planlanan bu çalışmada, kitosan mikropartikülü (KMP) ve selenyum mikropartikülü (SeMP) ile kekik esansiyel yağı (Yağ) kombinasyonlarından oluşturulan yeni nesil aktif gıda koruyucu kaplama ajanlarının Albion çilek çeşidine ait meyvelerin derim sonrası kalitesi üzerine etkileri araştırılmıştır. Meyveler yenilebilir kolloid solüsyonla kaplandıktan sonra 4 oC’de tutulmuş ve 0, 5, 10, 15 ve 20. günlerde kalite parametrelerine yönelik analizler yapılmıştır. Çalışma sonucunda kolloid solüsyonla kaplama uygulamalarından KMP+SeMP uygulaması ve bunu takiben KMP+SeMP+Yağ uygulamasının ağırlık kaybı, solunum ve çürüme oranlarını azalttığı, renk değerleri (L*, chroma ve hue), meyve eti sertliği, suda çözünür kuru madde (SÇKM) miktarı, titre edilebilir asit (TEA) ve C vitamini içerikleri ile toplam fenolik, antosiyanin ve antioksidan kapasitesini korumada en etkili uygulamalar olduğu tespit edilmiştir. Bu sonuçlar KMP+SeMP ve KMP+SeMP+Yağ uygulamalarını çilek meyvelerinin kalitesinin korunmasında ve derim sonrası raf ömrünün uzatılmasında kullanılabilecek yenilebilir kaplamalar olabileceğini göstermektedir. Çalışma sonuçları derim sonrası çabuk bozulan ürünlerde ve raf ömrünün uzatılmasında yeni teknoloji ile üretilen mikro boyutlu kompozit kaplama ajan/ajanlarının elde edilme sürecine katkı sağlayacaktır. Ayrıca bu sonuçlar gelecekte bu ve benzer konularda yapılması olası çalışmalara ışık tutma amacıyla kullanılabileceği söylenebilir.

Anahtar Kelimeler

• Biyonanopartikül
• Yeşil sentez
• Yenilebilir kaplama
• Muhafaza süresi.

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