Open AccessEffect of nano‐composite and Thyme oil (Tymus Vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period
Author(s) -
Nabifarkhani Naser,
Sharifani Mehdi,
Daraei Garmakhany Amir,
Ganji Moghadam Ebrahim,
Shakeri Alireza
Publication year - 2015
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.226
Subject(s) - malic acid , sugar , anthocyanin , chemistry , food science , horticulture , shelf life , high performance liquid chromatography , postharvest , botany , biology , citric acid , chromatography
Sweet cherry is one of the most appreciated fruit by consumers since it is an early season fruit and has an excellent quality. In this study effect of active nano composite formed from chitosan (as a matrix material), nano cellulose fiber (1% concentration) and Thyme oils ( Tymus Vulgaris L) at 1% concentration on fruits quality was investigated. Treated fruits were stored at 1°C for 5 weeks and changes of different qualities attributes including weight loss, total acidity, TSS , anthocyanin, total sugar and malic acid content (by high performance liquid chromatography ( HPLC ) method) were measured each week. Results showed that nano composite and Thyme oil significantly affect fruit's water retention and so decrease fruit weight loss and preserve anthocyanin ( P < 0.05). None of applied treatments had any significant effects in comparison with control in regard to acidity while total sugar content and TSS significantly affected by treatment compared to control samples. Result of HPLC analysis showed that there was no significant difference between different treatment and control sample in term of malic acid concentrations during storage period but increase storage time lead to increase malic acid concentration in all treatments. For conclusion it can be Saied that fruits coating with nano‐composite, lead to increase fruit shelf life, better appearance and prevents fungal growth that may be due to creation of an active packaging by these compounds.