Plum shelf life enhancement by edible coating based on pectin and carboxymethyl cellulose
Paper Details
Plum shelf life enhancement by edible coating based on pectin and carboxymethyl cellulose
Abstract
The aim of the current study was to explore the effect of carboxymethylcellulose–pectin (CMC-Pec) based coating treatments on some qualitative characteristics of plum fruits (Prunus domestica L.) during shelf life period at 19 °C and 65% RH (relative humidity) for eight days. In this sense, 0.5% Pectin with four concentrations of CMC (0, 0.5, 1 and 1.5%) were applied to plum fruits in a completely randomized design and weight loss, firmness, vitamin C (vit C), titratable acidity (TA), total soluble solids (TSS), pH and polygalacturonase (PG) were measured. The results showed that except vit C and firmness, other quality parameters were affected by CMC-Pec based coatings. In general, 0.5% Pec + 0.5% CMC had the best results in terms of all measured parameters and could be suggested as a coating to apply on plum fruits during postharvest periods to improve quality properties.
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Sima Panahirad, Nasser Mahna, Rahim Naghshiband-Hassani, Babak Ghanbarzadeh, Fariborz Zaare-Nahandi (2015), Plum shelf life enhancement by edible coating based on pectin and carboxymethyl cellulose; JBES, V7, N1, July, P423-430
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