Iranian Journal of Horticultural Science

Iranian Journal of Horticultural Science

Effect of edible coatings on maintenance of bioactive compounds and increasing the storability of pomegranate aril cv. Rabbab-e-Neyriz

Document Type : Full Paper

Authors
Asghar Ramezanian 1
Pegah Ahmadi 2
Fariborz Habibi 3
1 Associate Professor, Faculty of Agriculture, Shiraz University, Shiraz, Iran
2 Former M.Sc. Student, Faculty of Agriculture, Shiraz University, Shiraz, Iran
3 Ph.D. Candidate, Faculty of Agriculture, Shiraz University, Shiraz, Iran
10.22059/ijhs.2017.220093.1123
Abstract
In this research, the effect of chitosan, nano-chitosan, methylcellulose, and pectin on maintenance of bioactive compounds and storability of pomegranate aril cv. Rabbab-e-Neyriz were studied during storage time. Arils were treated with 1.5% chitosan, 3% methylcellulose, 3% pectin and pure nano-chitosan (100%) solutions and then stored at 5 °C for 16 days and sampling of stored arils was done at 4 days intervals. After 16 days of storage at 5 °C, fungal contamination was observed in all samples except for those treated with 1.5% chitosan. The most and the least weight loss in arils obtained in the control and those treated with 1.5% chitosan, respectively. The edible coatings especially chitosan significantly prevented from degradation of anthocyanin and ascorbic acid. Total phenoland antioxidant activity of juice decreased during storage; however chitosan coating significantly led tomaintain these bioactive compounds. Edible coating treatments and especially chitosan maintained the TSS, TA, flavor index in comparison with control. Overall, chitosan effectively reduced water loss, aril losses and maintained bioactive compounds during storage.
Keywords
Anthocyanin
Antioxidant activity
Ascorbic acid
flavor index
total phenol
Subjects
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Iranian Journal of Horticultural Science
Volume 48, Issue 4 - Serial Number 4
Winter 2018
Pages 943-952

  • Receive Date 13 November 2016
  • Revise Date 04 February 2017
  • Accept Date 06 February 2017