دورية أكاديمية
Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid
| العنوان: | Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid |
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| المؤلفون: | Muhammad Shafique, Muhammad Rashid, Sami Ullah, Ishtiaq Ahmad Rajwana, Ambreen Naz, Kashif Razzaq, Muzzamal Hussain, Mohamed A. Abdelgawad, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Mohamed E. Shaker, Muhammad Imran, Entessar Al Jbawi |
| المصدر: | International Journal of Food Properties, Vol 26, Iss 2, Pp 2995-3012 (2023) |
| بيانات النشر: | Taylor & Francis Group, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Fragaria × ananassa, edible coating, antioxidative enzymes, biochemical fruit quality, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | ABSTRACTIn the current study, the most effective concentrations of moringa leaf extract (MLE), aloe vera gel (AV gel), ascorbic acid (1 mM) and oxalic acid (5 mM) were used. Physically mature fruits harvested from a commercial orchard were dipped in aqueous solutions of different edible coatings and kept at ambient conditions (25±2ºC & 55-60% RH) for evaluation of the quality and enzymatic parameters on daily basis till marketability. Current results revealed that 5 mM ascorbic acid treatment resulted in 57% reduced fruit weight loss; while 20% AV gel coating increased firmness by 60% over a 5-day ambient storage period. Application 6% MLE exhibited 50.7% and 49.7% reduced respiration rate and ethylene production respectively. Fruit biochemical quality parameters were also improved with the lowest accumulation of total soluble solids as a result of slow respiration, higher titratable acidity, ascorbic acid contents, carotenoids and anthocyanin contents in all treated fruit. While, total phenolic contents and total antioxidants along with superoxide dismutase, catalase, peroxidase, and anthocyanins were higher in ascorbic acid treated fruits. The activity of poly phenol oxidase enzyme was lowest in fruits treated with 5 mM ascorbic acid solution. Conclusively, the application of different edible coatings was proved to be beneficial as numerous fruit biochemical and antioxidative attributes were improved by ascorbic acid treatment; furthermore, MLE, AV gel and oxalic acid treatments were also helpful in maintaining fruit quality of strawberry fruits over a 5-days ambient storage period. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 10942912 1532-2386 1094-2912 |
| العلاقة: | https://doaj.org/toc/1094-2912Test; https://doaj.org/toc/1532-2386Test |
| DOI: | 10.1080/10942912.2023.2267794 |
| الوصول الحر: | https://doaj.org/article/ec7f9b4877b84a34b9ce2587266727cdTest |
| رقم الانضمام: | edsdoj.7f9b4877b84a34b9ce2587266727cd |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10942912 15322386 |
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| DOI: | 10.1080/10942912.2023.2267794 |