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Research Paper | July 1, 2015

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Plum shelf life enhancement by edible coating based on pectin and carboxymethyl cellulose

Sima Panahirad, Nasser Mahna, Rahim Naghshiband-Hassani, Babak Ghanbarzadeh, Fariborz Zaare-Nahandi

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J. Bio. Env. Sci.7(1), 423-430, July 2015

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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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Plum shelf life enhancement by edible coating based on pectin and carboxymethyl cellulose

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