Effect of gum arabic edible coating incorporated with African baobab pulp extract on postharvest quality of cold stored blueberries.
African baobab
Blueberry
Edible coating
Gum arabic
Postharvest shelf life
Journal
Food science and biotechnology
ISSN: 2092-6456
Titre abrégé: Food Sci Biotechnol
Pays: Korea (South)
ID NLM: 9816587
Informations de publication
Date de publication:
Feb 2020
Feb 2020
Historique:
received:
19
02
2019
revised:
22
07
2019
accepted:
29
07
2019
entrez:
18
2
2020
pubmed:
18
2
2020
medline:
18
2
2020
Statut:
epublish
Résumé
The marketability of blueberries over long distances has been limited because of their highly perishability. To prolong the postharvest shelf life and conserve quality properties of blueberry, various alternatives have been evaluated. We studied the influence of gum arabic (GA) alone or GA enhanced with African baobab (AB) fruit extract on blueberry during cold storage (4 °C) for 21 days. Physico-chemical properties (e.g. pH, color, firmness, and weight loss), microbial decay, antioxidant properties, polyphenol oxidase (PPO) and peroxidase (POD) activity were investigated. The fruit treated with GA combined AB indicated a significant delay in microbial decay, firmness loss, weight loss, and color change. The treatments on blueberries resulted in better preservation of total phenols and total anthocyanins delayed the increase in total soluble solids as compared to the control. The coatings lowered the activities of PPO and POD enzymes and delayed microbial decay in coated blueberry during 21 days of storage.
Identifiants
pubmed: 32064130
doi: 10.1007/s10068-019-00659-9
pii: 659
pmc: PMC6992842
doi:
Types de publication
Journal Article
Langues
eng
Pagination
217-226Informations de copyright
© The Korean Society of Food Science and Technology 2019.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declared that they have no conflict of interest.
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