Effect of Edible Film and Coatings on the Postharvest Quality of Fruits and Vegetables

Yıl 2012, Cilt: 10 Sayı: 1, 85 - 91, 01.03.2012

Ayşe Tülin Öz Özge Süfer

Öz

Novel phytogenic applications to reduce postharvest quality and microbial losses in fruits and vegetables during storage have attracted a great interest in recent years. Edible films and coatings could be an alternative to chemical preservatives or packaging applications like modified atmosphere packaging to minimize postharvest losses during storage. Herbs and herbal products can be also used to enhance the safety and shelf life of foods. Effective edible films and coatings for fruits and vegetables can be produced by incorporation of essential oils and active polymeric substances into the structure of films and coatings. Coating applications combined with low temperature storage and other post-harvest techniques are able to both slow down metabolism in fruits and vegetables and to control microbial decay while providing quality preservation of fruits and vegetables. In this paper, the effect of phytogenic antimicrobial edible film and coatings on postharvest quality of fruits and vegetables during storage was reviewed

Anahtar Kelimeler

Edible film, Edible coating, Essential oils, Post-harvest decay

Meyve ve Sebzelerde Hasat Sonrası Kalite Üzerine Yenilebilir Film ve Kaplamaların Etkisi

Öz

Meyve ve sebzelerde hasat sonrası depolama sırasında meydana gelen kalite kayıplarını azaltmak amacıyla bitkisel kökenli, doğal yeni alternatif uygulamalara olan ilgi artarak devam etmektedir. Yenilebilir film ve kaplamalar hasat sonrası kayıpları azaltmada kullanılan kimyasal madde ve modifiye atmosfer uygulamalarına alternatif olabilecek doğal, ucuz ve uygulanabilirliği kolay yöntemlerden biridir. Taze meyve sebzelerde yenilebilir film ve kaplamalar, birçok aktif maddenin polimeriyle esansiyel yağlar kullanılarak yapılabilmektedir. Kaplama uygulamaları ile birlikte düşük sıcaklıkta muhafaza ve diğer hasat sonrası teknolojilerin kullanımı, meyve ve sebzelerde hem metabolizmayı yavaşlatabilmekte ve hem de kalite korunumunu sağlayarak mikrobiyal bozulmaları kontrol edilebilmektedir. Bu çalışmada, bitkisel kökenli antimikrobiyal yenilebilir kaplama uygulamalarının taze meyve ve sebzelerde hasat sonrası raf ömrüne ve ürün kayıplarına olan etkisinin öneminden bahsedilmektedir

Anahtar Kelimeler

Yenilebilir film, Yenilebilir kaplama, Esansiyel yağlar, Hasat sonrası bozulma

Kaynakça

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