Effects of Flaxseed Oil Enriched Edible Coating on the Cold Storage of Strawberry cv. Camarosa Fruit

Year 2022, Volume: 3 Issue: 2, 91 - 98, 30.12.2022

İbrahim Kahramanoglu , Serhat Usanmaz

https://doi.org/10.53501/rteufemud.1175447

Abstract

This study was carried out to investigate the effects of edible coating enriched with flaxseed oil on the preservation of Camarosa variety strawberry fruits. For this purpose, strawberry fruits of the Camarosa variety were kept in cold rooms at 4.0±1.0 °C and 90-95% relative humidity for 15 days after being subjected to three different treatments. The treatmets of present study are: pure water only (CNT), edible coating (YK) and flaxseed oil enriched edible coating (KTYK). Experiments were set up with 3 replications according to the randomized complate block design, and 6 fruits were included in each replication. The findings of present study revealed that both YK and KTYK applications have positive effects on the postharvest quality parameters of strawberry fruits and the prolongation of the storage period of the fruits. For example, at the end of the 15-day storage period, the weight loss reached up to 12.40% in the control fruits, which was noted as 9.31% in the YK application and only 6.74% in the KTYK application. Both treatments similarly prevented disease severity and chemical deterioration, decreased respiration rate of fruits, had positive effects on fruit hardness, water-soluble dry matter content, ascorbic acid and preservation of titratable acidity. As a result, it was determined that edible coating enriched with flaxseed oil has positive effects on prolonging the storage period of strawberry fruits.

Keywords

weight loss, disease severity, chemical deterioration, respiration rate, soluble solids concentration, Edible coatings

Supporting Institution

N/A

Project Number

N/A

Keten Tohumu Yağı ile Zenginleştirilmiş Yenilebilir Kaplamanın Camarosa Çilek Çeşidinin Meyvelerinin Soğukta Muhafazası Üzerine Etkileri

Abstract

Bu çalışma, keten tohumu yağı ile zenginleştirilmiş yenilebilir kaplamanın Camarosa çeşidi çilek meyvelerinin muhafazası üzerine etkilerini araştırmak amacı ile gerçekleştirilmiştir. Bu amaç doğrultusunda Camarosa çeşidine ait çilek meyveleri üç farklı uygulamaya tabi tutulduktan sonra 15 gün süre ile 4.0 ± 1.0 °C sıcaklık ve %90-95 nisbi nem koşullarında muhafaza edilmiştir. Bu çalışmada test edilen uygulamalar şöyledir: kontrol amaçlı sadece saf su (KNT), yenilebilir kaplama (YK) ve keten tohumu yağı ile zengilneştirilmiş yenilebilir kaplamadır (KTYK). Denemeler tesadüf parselleri deneme desenine göre 3 tekerrürlü olarak kurulmuş, her tekerrürde ise 6’şar meyveye yer verilmiştir. Bu araştırma sonucunda elde edilen bulgular, hem YK hem de KTYK uygulamalarının, çilek meyvelerinin hasat sonrası kalite parametrelerinin korunması ve meyvelerin muhafaza süresinin uzatılması üzerinde olumlu etkileri olduğunu ortaya koymuştur. Örneğin, 15 günlük muhafaza süresi sonunda kontrol meyvelerinde %12.40’a kadar çıkan ağırlık kaybı, YK uygulamasında %9.31, KTYK uygulamasında ise %6.74 olarak belirlenmiştir. Her iki uygulama da benzer şekilde, hastalık şiddeti ve kimyasal bozulmayı önlemiş, meyvelerin solunum hızını azaltmış, meyve etki sertliği, suda çözünebilir kuru madde miktarı, askorbik asit ve titreedilebilir asitliğin korunması üzerinde de olumlu etkileri olmuştur. Sonuç olarak, keten tohumu yağı ile zenginleştirilmiş yenilebilir kaplamanın çilek meyvelerinin muhafaza süresini uzatma yönünde olumlu etkileri olduğunu bu çalışma ile belirlenmiştir.

Keywords

ağırlık kaybı, hastalık şiddeti, kimyasal bozulma, solunum hızı, suda çözünebilir kuru madde miktarı, Yenilebilir film kaplama, Edible coatings

Project Number

N/A

References

• AOAC, 1990. Official Method of analysis of the association of official analytical chemistry. AOAC, Arlington, Va, USA, 15th edition; 1990.
• Caleb, O.J., Wegner, G., Rolleczek, C., Herppich, W.B., Geyer, M. ve Mahajan, P.V., (2016). Hot water dipping: Impact on postharvest quality, individual sugars, and bioactive compounds during storage of ‘Sonata’ strawberry. Scientia Horticulturae, 210, 150-157.
• Cano, A., Fortunati, E. L. E. N. A., Cháfer, M., Kenny, J. M., Chiralt, A., & González-Martínez, C. (2015). Properties and ageing behaviour of pea starch films as affected by blend with poly (vinyl alcohol). Food Hydrocolloids, 48, 84-93.
• Chandra, D., Choi, A.J., Lee, J.S., Lee, J. ve Kim, J.G., (2015). Changes in physicochemical and sensory qualities of “Goha” strawberries treated with different conditions of carbon dioxide. Agricultural Sciences, 6, 325-334.
• Chen, J., Shen, Y., Chen, C., ve Wan, C. (2019). Inhibition of key citrus postharvest fungal strains by plant extracts in vitro and in vivo: A review. Plants, 8(2), 26.
• Cordenunsi, B.R., Genovese, M.I. ve Nascimento, J.R.O., Hassimotto, N.M.A., Santos, R.J. and Lajolo, F.M. 2005. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chemistry, 91, 113-121.
• Das, D. K., Dutta, H., & Mahanta, C. L. (2013). Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature. LWT-Food Science and Technology, 50(1), 272-278.
• Ferreira, A.R., Alves, V.D. ve Coelhoso, I.M. (2016). Polysaccharide-based membranes in food packaging applications. Membranes, 6(2), 22.
• Fonseca, S.C., Oliveira, F.A., and Brecht, J.K. 2002. Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: A review. Journal of food engineering, 52(2), 99-119.
• Kader, A.A. (1991). Quality and its maintenance in relation to the postharvest physiology of strawberry. In: The strawberry into the 21st century. A. Dale and J.J. Luby (Ed.). Timber Press, Portland, Oregon, p. 145-152.
• Kahramanoğlu, İ. (2019). Effects of lemongrass oil application and modified atmosphere packaging on the postharvest life and quality of strawberry fruits. Scientia Horticulturae, 256, 108527.
• Khalifa, I., Barakat, H., El-Mansy, H.A. ve Soliman, S.A. (2016). Enhancing the keeping quality of fresh strawberry using chitosan-incorporated olive processing wastes. Food Bioscience, 13, 69-75.
• Khodaei, D., Hamidi-Esfahani, Z. ve Rahmati, E. (2021). Effect of edible coatings on the shelf-life of fresh strawberries: A comparative study using TOPSIS-Shannon entropy method. NFS Journal.
• Koch, S., Epp, A., Lohmann, M. ve Böl, G.F. (2017). Pesticide residues in food: attitudes, beliefs, and misconceptions among conventional and organic consumers. Journal of food protection, 80(12), 2083-2089.
• Müller, C.M., Yamashita, F. ve Laurindo, J. B. (2008). Evaluation of the effects of glycerol and sorbitol concentration and water activity on the water barrier properties of cassava starch films through a solubility approach. Carbohydrate Polymers, 72(1), 82-87.
• Nor, S.M. ve Ding, P. (2020). Trends and Advances in Edible Biopolymer Coating for Tropical Fruit: A Review. Food Research International, 109208.
• Ortega-Toro, R., Morey, I., Talens, P. ve Chiralt, A. (2015). Active bilayer films of thermoplastic starch and polycaprolactone obtained by compression molding. Carbohydrate polymers, 127, 282-290.
• Oszmianski, J. ve Wojdyło, A. (2009). Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices. European Food Research and Technology, 228(4), 623-631.
• Pavinatto, A., de Almeida Mattos, A. V., Malpass, A. C. G., Okura, M. H., Balogh, D. T. ve Sanfelice, R. C. (2020). Coating with chitosan-based edible films for mechanical/biological protection of strawberries. International journal of biological macromolecules, 151, 1004-1011.
• Petriccione, M., Mastrobuoni, F., Pasquariello, M., Zampella, L., Nobis, E., Capriolo, G. ve Scortichini, M. (2015). Effect of chitosan coating on the postharvest quality and antioxidant enzyme system response of strawberry fruit during cold storage. Foods, 4(4), 501-523.
• Quintana, S.E., Llalla, O., García-Risco, M.R. ve Fornari, T. (2021). Comparison between essential oils and supercritical extracts into chitosan-based edible coatings on strawberry quality during cold storage. The Journal of Supercritical Fluids, 171, 105198.
• Restrepo, F., Jorge, I. ve Aristizábal, T. (2010). Conservación de fresa (Fragaria × ananassa Duch cv. Camarosa) mediante la aplicación de recubrimientos comestibles de gel mucilaginoso de penca sábila (Aloe barbadensis Miller) y cera de carnaúba. Vitae, 17(3), 252-263.
• Rhim, J.W., Park, H.M. ve Ha, C.S. (2013). Bio-nanocomposites for food packaging applications. Progress in polymer science, 38(10-11), 1629-1652.
• Riva, S.C., Opara, U.O. ve Fawole, O.A. (2020). Recent developments on postharvest application of edible coatings on stone fruit: A review. Scientia Horticulturae, 262, 109074.
• Romanazzi, G., Feliziani, E., Santini, M., & Landi, L. (2013). Effectiveness of postharvest treatment with chitosan and other resistance inducers in the control of storage decay of strawberry. Postharvest biology and technology, 75, 24-27.
• Rux, G., Caleb, O.J., Geyer, M. ve Mahajan, P.V. (2017). Impact of water rinsing and perforation-mediated MAP on the quality and off-odour development for Rucola. Food Packaging and Shelf Life, 11, 21-30.
• Sapper, M., Palou, L., Pérez-Gago, M. B., & Chiralt, A. (2019). Antifungal starch–gellan edible coatings with thyme essential oil for the postharvest preservation of apple and persimmon. Coatings, 9(5), 333.
• Seeram, N.P., Adams, L.S., Zhang, Y., Lee, R., Sand, D., Scheuller, H.S. ve Heber, D. (2006). Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. Journal of Agricultural and Food Chemistry, 54, 9329-9339.
• Skinner, J. (1997). Experiments in Chemistry, Measuring the amount of vitamin C in fruit drinks. In: Microscale chemistry (Ed. Skinner J.). Royal Society of Chemistry, 67p.
• Tajkarimi, M.M., Ibrahim, S.A. ve Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9), 1199-1218.
• Thakur, V.K. ve Thakur, M.K. (EDS.). (2016). Handbook of sustainable polymers: processing and applications. CRC Press.
• Ventura-Aguilar, R. I., Bautista-Baños, S., Flores-García, G. ve Zavaleta-Avejar, L. (2018). Impact of chitosan based edible coatings functionalized with natural compounds on Colletotrichum fragariae development and the quality of strawberries. Food chemistry, 262, 142-149.
• Watkins, C.B. ve Nock, J.F. (2012). Production guide for storage of organic fruits and vegetables. NYS IPM Publication No. 10, Cornell University, New York.