Original scientific paper
Shelf Life Quality Changes of ´Camarosa´ Strawberry Fruit in Response to Persian and Wild Sage Gums Application
Soma Abdi
; Department of Horticultural Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
Davood Bakhshi
; Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
Alireza Mehregan Nikoo
; Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
Esmaeil Fallahi
; Research and Extension Center, University of Idaho, Parma, Idaho, 83660, USA
Abstract
Given the high perishability of strawberry fruit, the edible coating will maintain its postharvest quality. Edible coatings have gained considerable attention due to their ability to extend fruits shelf life. Therefore, in this study two edible coatings were prepared using 0.5 and 1.0% (w/v) of Persian gum and 0.2 and 0.5% (w/v) of wild sage to maintain the shelf-life quality of 'Camarosa' strawberry fruit during 9 days of storage at 20 °C. It was found that fruit firmness, titrable acidity (TA), total anthocyanin, total carotenoid, protein, vitamin C and total antioxidant activity showed a decreasing trend during 9 days of shelf life, while weight loss, total soluble solids (TSS), TSS/TA, total phenolic content, superoxide dismutase (SOD), catalase (CAT), pectin methylesterase (PME) and polygalacturonase activity (PG) activity significantly increased. Fruits coated with Persian and wild sage gums had higher firmness, TA, total anthocyanin, total carotenoid, protein, vitamin C, total phenolic content, total antioxidant activity, SOD and CAT activity along with lower weight loss and PME and PG activity. The results suggested that Persian and wild sage gums especially at 1.0 and 0.5% (respectively) could be successfully employed to maintaining 'Camarosa' strawberry quality up to 9 days of shelf life.
Keywords
antioxidant; bioactive compounds; firmness; nutritional quality
Hrčak ID:
304933
URI
Publication date:
28.6.2023.
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