אסיף מאגר המחקר החקלאי

Effects of a composite chitosan-gelatin edible coating on postharvest quality and storability of red bell peppers

Year:

2014

Source of publication :

Authors :

Volume :

96

Co-Authors:

Poverenov, E., The Institute of Postharvest and Food Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Zaitsev, Y., The Institute of Postharvest and Food Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, Rehovot 76100, Israel
Arnon, H., The Institute of Postharvest and Food Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, Rehovot 76100, Israel
Granit, R., The Institute of Postharvest and Food Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Alkalai-Tuvia, S., The Institute of Postharvest and Food Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Perzelan, Y., The Institute of Postharvest and Food Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Weinberg, T., The Institute of Postharvest and Food Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, Rehovot 76100, Israel
Fallik, E., The Institute of Postharvest and Food Science, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel

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Abstract:

For the first time, a composite chitosan-gelatin (CH-GL) coating was applied to peppers and its effects on fruit quality and storability were examined. Pure chitosan (CH) and gelatin (GL) coatings were studied for comparison. The CH coating inhibited microbial spoilage and prolonged the possible storage period. The GL coating contributed to fruit firmness, but did not allow for prolonged storage. The composite CH-GL coating was associated with a two-fold decrease in microbial decay, significantly (p≤. 0.05) enhanced fruit texture and prolonged the possible period of cold storage up to 21 days and fruit shelf-life up to 14 days, without affecting the respiration or nutritional content of the fruit. © 2014 Elsevier B.V.

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