Food Engineering
Sajad Jafarzadeh; Mohsen Azadbakht; Faryal Varasteh; Mohammad Vahedi Torshizi
Abstract
Since persimmon is a pressure-sensitive fruit and it is difficult to store this fruit in warehouses, in this research, an attempt has been made to examine the parameters affecting the reduction of changes in its physical properties. The samples were loaded at 150 and 250 N, three types of foam container ...
Read More
Since persimmon is a pressure-sensitive fruit and it is difficult to store this fruit in warehouses, in this research, an attempt has been made to examine the parameters affecting the reduction of changes in its physical properties. The samples were loaded at 150 and 250 N, three types of foam container packaging with polyolefin film, polyethylene-terephthalate, and ordinary box, and four types of polyamine putrescine coating with concentrations of 1 and 2 mM, distilled water and uncoated. Properties such as Physiological Weight Loss, volume, and the density of persimmon fruit, as well as the firmness of this fruit in the prepost-storage stage were examined. The results showed, the highest firmness was obtained in the treatment of putrescine at a concentration of 1 mM and a foam container with polyethylene film with a value of 6.5 N, which was almost three times the firmness of uncoated fruits. The lowest Physiological Weight Loss, volume, and density were obtained in the same type of coating and packaging. The values of these parameters were 2.458%, 1.82, and 0.833%, respectively, compared to the first day of storage. Overall, the use of polyamine treatment showed a significant effect on changes in the physical properties of persimmon fruit, and foam containers with polyolefin film emerged as the optimal packaging option, resulting in the least amount of change among the different types of packaging used.
Food Engineering
Sajad Jafarzadeh; Mohsen Azadbakht; Faryal Varasteh; Mohammad Vahedi Torshizi
Abstract
Nowadays, the quality of processed fruits or products is defined by a set of physical and chemical properties. In this study, due to the sensitivity of persimmon fruit to pressure, the parameters affecting the color changes of this fruit after pressure have been investigated. Three different coatings ...
Read More
Nowadays, the quality of processed fruits or products is defined by a set of physical and chemical properties. In this study, due to the sensitivity of persimmon fruit to pressure, the parameters affecting the color changes of this fruit after pressure have been investigated. Three different coatings and packing materials and two loading were applied to study the color changes of the samples. Samples were stored in the refrigerator for 25 days. According to the results obtained for the value of L*, b*, Chroma index, Hue index and color changes, the use of 1 mM polyamine coating had a significant effect and caused less change than other coatings. Foil container packaging with polyolefin film has also been better packaged. The lowest percentage reduction for L*, a*, b* , Chroma index and Hue index values was obtained in the 1 mM polyamine with a value of 8.26%, -26.43%, 12.35%, 1.31% and 120.995% respectively, Also the highest value was obtained in the uncoated state with a value of 18.49%, 73.32%, 19.84%, 15.95%, 152.36%. Finally, polyamine coating treatment has a positive effect to prevent the percentage reduction of color parameters of samples. The best coating treatment was polyamine with a concentration of 1 mM
