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

Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading

Document Type : Research Article-en

Authors

Sajad Jafarzadeh 1
Mohsen Azadbakht 2
Faryal Varasteh 3
Mohammad Vahedi Torshizi 4

1 Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Department of Horticulture, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

4 Gorgan University of Agricultural Sciences and Natural Resources

https://doi.org/10.22067/ifstrj.2021.72937.1098
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 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

Keywords

Persimmon fruit
Color changes
Putrescine
Foam containers
Loading
Subjects
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Iranian Food Science and Technology Research Journal
Volume 18, Issue 3 - Serial Number 75
July and August 2022
Pages 1-14

  • Receive Date 07 October 2021
  • Revise Date 20 November 2021
  • Accept Date 11 December 2021
  • First Publish Date 15 May 2022

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