Rashid Farhat, Ahmed Zaheer, Ferheen Ifra, Mehmood Tahir, Liaqat Saba, Ghoneim Mohammed M, Rahman Afzal
Institute of Food Science and Nutrition (IFSN) University of Sargodha Sargodha Pakistan.
Department of Nutritional Sciences & Environmental Design Allama Iqbal Open University (AIOU) Islamabad Pakistan.
Food Sci Nutr. 2023 Dec 27;12(3):2093-2103. doi: 10.1002/fsn3.3909. eCollection 2024 Mar.
The present study was designed to explore the potential of fenugreek and flaxseed polysaccharide-based edible coatings to enhance the postharvest storage life of apple fruit. The experimental plan involved the preparation of five different coating formulations, which were subsequently applied to the fruit. The coated fruit was then stored at a temperature of 25 ± 2°C for a duration of 35 days. The effects of these coatings on physicochemical and biochemical attributes (weight loss, firmness, acidity, pH, sugar content, antioxidant activity, microbial growth, and sensory properties) of coated and uncoated samples were evaluated at regular intervals: 0, 7, 14, 21, 28, and 35 days of storage. The experimental results revealed a significant difference ( ≤ .05) in the physicochemical parameters of uncoated and coated apple at different storage times. The coated apple fruits showed significantly ( ≤ .05) lower weight loss, pH, total sugars, total soluble solids, and maximum retention of ascorbic acid, firmness, acidity, and antioxidant contents, leading to enhanced organoleptic properties. The application of edible coatings extended the shelf-life of the apples by inhibiting microbiological spoilage without substantial impact on sensory and nutritional properties. Based on these results, it is concluded that the edible coating formulation labeled (containing 2.5 g fenugreek polysaccharide and 1.5 g flax polysaccharide) effectively preserved the valuable physicochemical and organoleptic characteristics of the apple fruit throughout the storage period.
本研究旨在探索胡芦巴和亚麻籽多糖基可食用涂层对延长苹果果实采后贮藏寿命的潜力。实验方案包括制备五种不同的涂层配方，随后将其应用于果实。然后将涂覆后的果实储存在25±2°C的温度下35天。定期评估这些涂层对涂覆和未涂覆样品的物理化学和生化属性（重量损失、硬度、酸度、pH值、糖含量、抗氧化活性、微生物生长和感官特性）的影响：贮藏0、7、14、21、28和35天。实验结果表明，在不同贮藏时间，未涂覆和涂覆苹果的物理化学参数存在显著差异（≤.05）。涂覆的苹果果实重量损失、pH值、总糖、总可溶性固形物显著降低（≤.05），抗坏血酸、硬度、酸度和抗氧化剂含量的最大保留率提高，从而增强了感官特性。可食用涂层的应用通过抑制微生物腐败延长了苹果的货架期，而对感官和营养特性没有实质性影响。基于这些结果，得出结论：标记为 的可食用涂层配方（含有2.5克胡芦巴多糖和1.5克亚麻多糖）在整个贮藏期间有效地保留了苹果果实宝贵的物理化学和感官特性。
