文章基本信息

标题：Effect Of Edible Gum Coating,Glycerin And Calcium Lactate Treatment On The Post Harvest Quality Of Peach Fruit
本地全文：下载
作者：Ali Asghar ; Alamzeb . ; Farooq . 等
期刊名称：Food Science and Quality Management
印刷版ISSN：2225-0557
电子版ISSN：2225-0557
出版年度：2014
卷号：30
页码：40-47
语种：English
出版社：Food Science and Quality Management
摘要：Effect of edible gum and calcium lactate treatment on the post-harvest quality of whole peach fruits stored for 32 days at 10 0 C were investigated. Different concentrations of additives were prepared e.g. peaches in treatments AS 1 and AS 2 were dipped in (1%) and (2%) calcium lactate solution respectively for 20 minutes and coated with xanthan gum (1%) + glycerin (2.5%), whereas peaches in treatments AS 3 and AS 4 were dipped in (1%) and (2%) calcium lactate solution respectively for 20 minutes and coated with gum arabic (1%) + glycerin (2.5%) respectively. Treatment AS 0 was left as control. The fruits were packed in corrugated soft board cartons and stored for the whole period of one month at ambient temperature and analyzed physicochemically i.e. total soluble solid, pH, ascorbic acid, titratable acidity, sugar acid ratio, % weight loss, % decay index, firmness and sensory (color, flavor, texture and overall acceptability) at every 4 days of storage interval. Statistical analysis showed that storage intervals and treatments had significant (P<0.05) effect on the quality characteristics of the whole peach fruits throughout storage. Physicochemical analysis of peach fruits disclosed that (1%) and (2%) calcium lactate solution and edible coating of xanthan gum (1%) + glycerin (2.5%) treated fruits had little improvement on shelf life extension of peach fruit while (1%) and (2%) calcium lactate solution and edible coating of gum arabic (1%) + glycerin (2.5%) treated fruits had shown better improvement. There was an increasing trend in TSS (8.37 - 10.93 o brix), pH (3.83-4.32), sugar acid ratio (9.32-14.85), weight loss (0- 4.66 %), decay index (0 - 42.73%) and a decreasing trend in firmness (1.8-0.31 kg), acidity % (0.90 - 73%), ascorbic acid content (7.0 - 4.25 mg/100g). There was a gradual decrease in color (8.1- 4.0), texture (8.4-5.5), flavor (8.3 - 4.7) overall acceptability (8.3 - 4.7). The maximum mean value for TSS was observed in treatment AS 0 (10.02), pH AS 0 (4.198), acidity % AS 4 (0.86), sugar acid ratio AS 0 (13.18), ascorbic acid AS 4 (5.85), weight loss % AS 0 (4.08), firmness AS 4 (1.31), decay index % AS 0 (22.91), color AS 4 (7.17), texture AS 4 (7.51), flavor AS 4 (7.34) and overall acceptability AS 4 (7.34). Key Words : Peach fruit