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Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’
Year:
2021
Source of publication :
LWT - Food Science and Technology
Authors :
Prusky, Dov
;
.
Volume :
153
Co-Authors:

William Oyom
Hengping Xu
Zhitian Liu
Haitao Long
Yongcai Li
Zhong Zhang
Yang Bi
Reza Tahergorabi
Dov Prusky

Facilitators :
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0
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Total pages:
1
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Abstract:

In this study, an edible formulation consisting of modified sweet potato starch (MSPS) and cumin essential oil (CEO) was developed. The effectiveness of the coating on the physiochemical and sensory traits of ‘early crisp’ stored at 25 °C for 28 d was evaluated. The results showed that incorporation of 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatings significantly (p<0.05) reduced rot lesion on infected pear caused by Alternaria alternata, in vivo and also delayed changes in fruit color, firmness, and chlorophyll degradation. Coating significantly suppressed the onset of climacteric rise in respiration and minimized the weight loss of the pears. The stomata densities in coated pear were well preserved. Overall, the antifungal edible coating improved the storage quality of the pears and maintained consumable and better sensory quality compared to uncoated samples. The results suggest that modified sweet potato starch enriched with 0.2–0.4% (v/v) cumin essential oil could be useful as a preservation method to address issues of postharvest losses, and agricultural sustainability in the future.

Note:
Related Files :
'Early crisp'
Cumin essential oil
Edible coating
Storage quality
Sweet potato starch
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More details
DOI :
10.1016/j.lwt.2021.112475
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
56422
Last updated date:
02/03/2022 17:27
Creation date:
04/10/2021 14:26
Scientific Publication
Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’
153

William Oyom
Hengping Xu
Zhitian Liu
Haitao Long
Yongcai Li
Zhong Zhang
Yang Bi
Reza Tahergorabi
Dov Prusky

Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’

In this study, an edible formulation consisting of modified sweet potato starch (MSPS) and cumin essential oil (CEO) was developed. The effectiveness of the coating on the physiochemical and sensory traits of ‘early crisp’ stored at 25 °C for 28 d was evaluated. The results showed that incorporation of 0.2–0.4% (v/v) CEO in modified sweet potato starch edible coatings significantly (p<0.05) reduced rot lesion on infected pear caused by Alternaria alternata, in vivo and also delayed changes in fruit color, firmness, and chlorophyll degradation. Coating significantly suppressed the onset of climacteric rise in respiration and minimized the weight loss of the pears. The stomata densities in coated pear were well preserved. Overall, the antifungal edible coating improved the storage quality of the pears and maintained consumable and better sensory quality compared to uncoated samples. The results suggest that modified sweet potato starch enriched with 0.2–0.4% (v/v) cumin essential oil could be useful as a preservation method to address issues of postharvest losses, and agricultural sustainability in the future.

Scientific Publication
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