Shahbazi Yasser, Shavisi Nassim
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
J Food Sci Technol. 2020 Nov;57(11):4236-4246. doi: 10.1007/s13197-020-04462-x. Epub 2020 Apr 30.
This study evaluated the effects of Kurdi gum (KG) and Farsi gum (FG) based coatings with and without ethanolic extract (PFE; 0, 0.25 and 0.5%) on microbial, physicochemical, and sensory properties as well as respiration and ethylene production rates of banana fruits during storage (13 °C, 80% relative humidity (RH)) for 21 days and afterward 7 days at simulated market conditions (25 °C, 60% RH). The treatment of fruits with KG + PFE 0.5% resulted in the best bacterial, chemical, and sensory properties at the end of the storage period. It can be concluded that the application of KG and FG coatings enriched with PFE can be applied to increase the commercialization of bananas during prolonged storage.
本研究评估了含和不含乙醇提取物（PFE；0%、0.25%和0.5%）的库尔迪胶（KG）和波斯胶（FG）基涂层对香蕉果实微生物、理化和感官特性以及在13°C、80%相对湿度（RH）下储存21天及之后在模拟市场条件（25°C、60%RH）下储存7天期间的呼吸和乙烯产生速率的影响。用0.5%的KG + PFE处理果实，在储存期结束时获得了最佳的细菌、化学和感官特性。可以得出结论，应用富含PFE的KG和FG涂层可用于在延长储存期间提高香蕉的商业化程度。
