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Color and Weight Changes of Freshcut Banana Slices Coated By Quince Seed Gum: Effect of Concentration, Storage Temperature and Duration
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نویسنده
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Farahmandfar Reza ,Asnaashari Maryam ,Amraie Milad ,Salehi Mohammad
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منبع
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پژوهش هاي علوم و صنايع غذايي ايران - 2019 - دوره : 14 - شماره : 6 - صفحه:75 -85
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چکیده
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The consumer’s acceptance significantly reduces during the storage of fresh cut fruits. edible coating is one of the most innovative ways to maintain quality and improve shelf life of fresh fruits and vegetables. the objective of this study was to assess the suitability of quince seed gum (qsg) at different concentrations (0.5, 1 and 1.5%) as edible coatings for banana slices and to determine their influence on changes in physicochemical properties during storage at 4 °c and 40 °c. data on shrinkage, weight loss and color were collected and subjected to statistical analysis. banana slices which coated with 1 % of qsg and stored at 4 °c showed significantly better physicochemical characteristics. higher temperatures result in more rapid changes of quality parameters. on the other hand, samples coated with gum reduced the weight loss and shrinkage during storage. it is recommended that 1% quince seed gum can be used to reduce the surface freshcut banana browning.
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کلیدواژه
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Banana ,Coating ,Fresh Fruits Cut ,Quince Seed Gum
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آدرس
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Sari Agricultural Sciences And Natural Resources University (Sanru), Department Of Food Science And Technology, ایران, Sari Agricultural Sciences And Natural Resources University (Sanru), Department Of Food Science And Technology, ایران, Khazar Institute Of Higher Education, Department Of Food Science And Technology, ایران, Khazar Institute Of Higher Education, Department Of Food Science And Technology, Iran Of
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Color and weight changes of freshcut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration
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Authors
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Asnaashari Maryam ,Amraie Milad ,Salehi Mohammad ,Farahmandfar Reza
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Abstract
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The consumer’s acceptance significantly reduces during the storage of fresh cut fruits. Edible coating is one of the most innovative ways to maintain quality and improve shelf life of fresh fruits and vegetables. The objective of this study was to assess the suitability of quince seed gum (QSG) at different concentrations (0.5, 1 and 1.5%) as edible coatings for banana slices and to determine their influence on changes in physicochemical properties during storage at 4 °C and 40 °C. Data on shrinkage, weight loss and color were collected and subjected to statistical analysis. Banana slices which coated with 1 % of QSG and stored at 4 °C showed significantly better physicochemical characteristics. Higher temperatures result in more rapid changes of quality parameters. On the other hand, samples coated with gum reduced the weight loss and shrinkage during storage. It is recommended that 1% quince seed gum can be used to reduce the surface freshcut banana browning.
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Keywords
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Banana ,Coating ,Quality ,Quince seed gum
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