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Optimization of edible Alyssum homalocarpum seed gum‐chitosan coating formulation to improve the postharvest storage potential and quality of apricot ( Prunus armeniaca L.)
Author(s) -
Monjazeb Marvdashti Leila,
Abdulmajid Ayatollahi Seyed,
Salehi Bahare,
SharifiRad Javad,
Abdolshahi Anna,
SharifiRad Razieh,
Maggi Filippo
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12805
Subject(s) - prunus armeniaca , chitosan , postharvest , response surface methodology , titratable acid , chemistry , sugar , coating , food science , water content , moisture , horticulture , chromatography , cultivar , biochemistry , biology , geotechnical engineering , organic chemistry , engineering
Edible coating based on Alyssum homalocarpum seed gum (AHSG) and chitosan for coating of fresh apricot was optimized using response surface methodology (RSM). The independent variables included concentrations of AHSG and chitosan in coating solution. The response variables studied were total soluble solid, weight loss, titratably acidity, pH, reducing sugar, moisture content, and firmness. Results indicated that RSM models were significantly ( p < .05) qualified for all response variables, except for total soluble solid and titratable acidity. The regression models demonstrated R 2 ranging from .78 to .99. AHSG concentration influenced the weight loss, pH, and firmness, while chitosan concentration had an effect on pH and moisture content. This study showed that the coating can improve apricot firmness and stability in terms of weight loss, pH, and moisture content. The study suggested that a combination of AHSG 1.02% (w/w) and chitosan 0.33% (w/w) is the best one to achieve the desirable responses.