Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration

Document Type : Research Article-en

Authors

Reza Farahmandfar 1
Maryam Asnaashari 1
Milad Amraie 2
Mohammad Salehi 2

1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Iran.

2 Department of Food Science and Technology, Khazar Institute of Higher Education, Mahmoodabad, Iran.

https://doi.org/10.22067/ifstrj.v0i0.69143
Abstract
The consumer’s acceptance significantly reduces during the storage of fresh cut fruits. Edible coating is one of the most innovative ways to maintain quality and improve shelf life of fresh fruits and vegetables. The objective of this study was to assess the suitability of quince seed gum (QSG) at different concentrations (0.5, 1 and 1.5%) as edible coatings for banana slices and to determine their influence on changes in physicochemical properties during storage at 4 °C and 40 °C. Data on shrinkage, weight loss and color were collected and subjected to statistical analysis. Banana slices which coated with 1 % of QSG and stored at 4 °C showed significantly better physicochemical characteristics. Higher temperatures result in more rapid changes of quality parameters. On the other hand, samples coated with gum reduced the weight loss and shrinkage during storage. It is recommended that 1% quince seed gum can be used to reduce the surface fresh-cut banana browning.

Keywords

Banana
Coating
Quality
Quince seed gum
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Iranian Food Science and Technology Research Journal
Volume 14, Issue 6 - Serial Number 54
January and February 2019
Pages 75-85

  • Receive Date 02 December 2017
  • Revise Date 10 September 2018
  • Accept Date 24 October 2018
  • First Publish Date 21 January 2019

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