Influences of Edible Coating on the Quality and Sensory Attributes of Elaeagnus umbellate Berry Fruits

S. Ishaq; H.A. Rathore; M.S. Maroof; M.S. Awan; I. Hussain; I. Hayat; B. Fazal

doi:10.14233/ajchem.2016.19263

Issue

Vol. 28 No. 4 (2016): Vol 28 Issue 4

Issue Published : December 30, 2015

This work is licensed under a Creative Commons Attribution 4.0 International License.

Influences of Edible Coating on the Quality and Sensory Attributes of Elaeagnus umbellate Berry Fruits

https://doi.org/10.14233/ajchem.2016.19263

S. Ishaq

Department of Food Science and Technology, University of Poonch, Rawalakot-12345, Pakistan

H.A. Rathore

Department of Food Science and Technology, University of Poonch, Rawalakot-12345, Pakistan

M.S. Maroof

Department of Food Science and Technology, University of Poonch, Rawalakot-12345, Pakistan

M.S. Awan

Department of Food Science and Technology, University of Poonch, Rawalakot-12345, Pakistan

I. Hussain

Department of Food Science and Technology, University of Poonch, Rawalakot-12345, Pakistan

I. Hayat

Department of Food Science and Technology, University of Poonch, Rawalakot-12345, Pakistan

B. Fazal

Department of Food Science and Technology, University of Poonch, Rawalakot-12345, Pakistan

Corresponding Author(s) : S. Ishaq

saira_ishaq258@yahoo.com

Asian Journal of Chemistry, Vol. 28 No. 4 (2016): Vol 28 Issue 4
Article Published : December 30, 2015

Abstract

Present research was done to study the effect of coating on the chemical and sensory properties of Elaeagnus umbellate berry fruits produced in area of Poonch, Pakistan. Different concentrations (0.5, 1.0, 1.5 and 2.0 %) of chitosan coating were made. Fruits were dipped, dry and stored at 27 °C, at intervals of 3 days for 18 days. During examination, physio-chemical and sensory parameters such as colour, flavour, taste, texture and overall acceptability (scores) were evaluated during storage. A decreasing trend in total soluble solids and pH values were witnessed during storage. However, higher concentrations of chitosan coating retain total soluble solids and pH values. Titratable acidity decreased initially in all treatments with a rapid decline in control followed by lower concentrations of chitosan. Whereas, higher sensorial scores were achieved at higher concentrations of chitosan. This study revealed that 2 % concentration of chitosan was effective in retaining keeping quality of berry fruits significantly up to 13 days at ambient storage.

Keywords

Chitosan coating Physico-chemical Sensory properties

Ishaq, S., Rathore, H., Maroof, M., Awan, M., Hussain, I., Hayat, I., & Fazal, B. (2015). Influences of Edible Coating on the Quality and Sensory Attributes of Elaeagnus umbellate Berry Fruits. Asian Journal of Chemistry, 28(4), 703–706. https://doi.org/10.14233/ajchem.2016.19263

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References

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I. Hayat, T. Masud and H.A. Rathore, Int. J. Food Saf., 5, 24 (2005).
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References

M.A. Dirr, Manual of Woody Landscape Plants, Their identification, Ornamental Characteristics, Culture, Propagation and Uses, Stipes Publ. Company, Champaign, IL, USA (1983).

M. Tsiligianni, E. Papavergou, N. Soultos, T. Magra and I.N. Savvaidis, Int. J. Food Microbiol., 159, 101 (2012); doi:10.1016/j.ijfoodmicro.2012.08.010.

J.V. Tezotto-Uliana, G.P. Fargoni, G.M. Geerdink and R.A. Kluge, Postharvest Biol. Technol., 91, 72 (2014); doi:10.1016/j.postharvbio.2013.12.023.

F. Shahidi, J.K.V. Arachchi and Y.J. Jeon, Trends Food Sci. Technol., 10, 37 (1999); doi:10.1016/S0924-2244(99)00017-5.

M. Nakauma, T. Funami, S. Noda, S. Ishihara, S. Al-Assaf, K. Nishinari and G.O. Phillips, Food Hydrocoll., 22, 1254 (2008); doi:10.1016/j.foodhyd.2007.09.004.

Y.J. Jeon, J.Y. Kamil and F. Shahidi, J. Agric. Food Chem., 50, 5167 (2002); doi:10.1021/jf011693l.

P.C. Srinivasa, B. Revathy, M.N. Ramesh, K.V.H. Prashanth and R.N. Tharanathan, Eur. Food Res. Technol., 215, 504 (2002); doi:10.1007/s00217-002-0591-1.

S.I. Park, S.D. Stan, M.A. Daeschel and Y. Zhao, J. Food Sci., 70, 202 (2005); doi:10.1111/j.1365-2621.2005.tb07189.x.

A. El-Ghaouth, A.R. Ponnampalam, F. Castaigne and J. Arul, HortScience, 27, 1016 (1992).

A. Piagentini and D. Güemes, Braz. J. Chem. Eng., 19, 383 (2002); doi:10.1590/S0104-66322002000400005.

L.F. Zemljic, T. Tkavc, A. Vesel and O. Sauperl, Appl. Surf. Sci., 265, 697 (2013); doi:10.1016/j.apsusc.2012.11.086.

Official Method of Analysis, Association of Analytical Chemists. Washington D.C., Virginia, USA (1990).

E. Larmond, Laboratory Methods for Sensory Evaluation of Foods, Canada Department of Agriculture, pp. 1637 (1977).

R.G.D. Steel, J.H. Torrie and D. Dickey, Principles and Procedures of Statistics, McGraw Hill Book Co., New York, USA, pp. 134 (1997).

S.J. Kays, PostHarvest Physiology of Perishable Plant Products, Vas Nostrand Rein Hold Book, AVI Publishing Co., pp. 149 (1991).

G.W. Winsor, J.N. Davies and D.M. Massey, J. Sci. Agric., 13, 108 (1962); doi:10.1002/jsfa.2740130209.

D. Arthey and R.A. Philip, Fruit Processing Nutrition, Product and Quality Management, Brijbasi Art Press Ltd., India, edn, 2, p. 45 (2005).

P. Hernández-Muñoz, E. Almenar, M.J. Ocio and R. Gavara, Postharvest Biol. Technol., 39, 247 (2006); doi:10.1016/j.postharvbio.2005.11.006.

E. Echerverria and J. Valich, J. Am. Soc. Hortic. Sci., 114, 445 (1989).

H. Dong, L. Cheng, J. Tan, K. Zheng and Y. Jiang, J. Food Eng., 64, 355 (2004); doi:10.1016/j.jfoodeng.2003.11.003.

A.N. Abbasi, Z. Iqbal, M. Maqbool and I.A. Hafiz, Pak. J. Bot., 41, 343 (2009).

I. Hayat, T. Masud and H.A. Rathore, Int. J. Food Saf., 5, 24 (2005).

R.B.H. Wills, W.B. Mcglasson, D. Graham, T.H. Lee and E.G. Hall, An Introduction to the Physiology and Handling of Fruit and Vegetables, BSP Professional Books, Oxford, London, Edinburgh, Boston, Melbourne (1989).

T.M.M. Malundo, E.A. Baldwin, M.G. Moshonas, R.A. Baker and R.L. Shewfelt, J. Agric. Food Chem., 45, 2187 (1997); doi:10.1021/jf960569c.

Y. Jiang and Y. Li, Food Chem., 73, 139 (2001); doi:10.1016/S0308-8146(00)00246-6.

L. Pen and Y. Jiang, LWT- Food Sci. Technol., 36, 359 (2003); doi:10.1016/S0023-6438(03)00024-0.

N. Maftoonazad and H.S. Ramaswamy, LWT- Food Sci. Technol., 38, 617 (2005); doi:10.1016/j.lwt.2004.08.007.

D. Zhang and P.C. Quantick, Postharvest Biol. Technol., 12, 195 (1997); doi:10.1016/S0925-5214(97)00057-4.

H.M. Jafarizadeh, A. Osman, C.P. Tan and R.A. Rehman, Int. Food Res. J., 18, 989 (2011).

Issue

Vol. 28 No. 4 (2016): Vol 28 Issue 4

Influences of Edible Coating on the Quality and Sensory Attributes of Elaeagnus umbellate Berry Fruits

Corresponding Author(s) : S. Ishaq

Abstract

Keywords

Full Article

Download Citation

References

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