Potential of chia seed gum as an edible coating for preserving quality of blood orange fruit (Citrus sinensis (L.) cv. ‘Moro’) under ambient storage conditions

Document Type : Research Paper

Authors

1 Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, I. R. Iran

2 Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, I. R. Iran

3 Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, I. R Iran

Abstract

Blood oranges are susceptible to various fungal infections and biochemical changes that contribute to quality deterioration during storage. This study investigated the effect of chia seed gum (CSG) coatings at different concentrations (0.25%, 0.5%, and 0.75%) on weight loss (WL), fruit juice content, total soluble solids (TSS), peel color, browning index (BI), and decay index (DI). The results showed that oranges coated with 0.75% CSG experienced a slower reduction in weight, juice content, and b* value during storage compared to the other treatment groups. Uncoated samples exhibited higher WL, TSS, a*, and chroma values than the coated fruits. Moreover, the BI and DI were significantly lower in the coated oranges. The coatings helped reduce moisture and juice loss, thereby maintaining fruit quality during storage. Based on these findings, postharvest treatment with 0.75% CSG is recommended as an effective method to preserve quality and extend the shelf life of blood oranges.

Graphical Abstract

Potential of chia seed gum as an edible coating for preserving quality of blood orange fruit (Citrus sinensis (L.) cv. ‘Moro’) under ambient storage conditions

Keywords

Main Subjects


Article Title [Persian]

پتانسیل صمغ دانه چیا به عنوان یک پوشش خوراکی برای حفظ کیفیت میوه پرتقال خونی (Citrus sinensis (L.) cv. Moro) در شرایط نگهداری محیطی

Authors [Persian]

  • گلرخ حیدری کروش 1
  • سمیه رستگار 1
  • هادی هاشمی گهروئی 2
  • اصغر رمضانیان 3
1 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه هرمزگان، بندر عباس، ج. ا. ایران
2 بخش علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز،ج. ا. ایران
3 بخش علوم باغبانی، دانشکده کشاورزی، دانشگاه شیراز، ج. ا. ایران
Abstract [Persian]

پرتقال‌های خونی مستعد پوسیدگی­ های قارچی مختلف و تغییرات بیوشیمیایی هستند که منجر به کاهش کیفیت میوه در طول انبارمانی می‌شود. در این مطالعه، تأثیر پوشش صمغ دانه چیا (CSG) در غلظت‌های مختلف (0/25، 0/5 و 0/75 درصد) بر کاهش وزن (WL)، محتوای آب میوه، مواد جامد محلول  کل (TSS)، تغییرات رنگ پوست، شاخص قهوه‌ای شدن و شاخص پوسیدگی(DI)  پرتقال خونی رقم مورو مورد بررسی قرار گرفت. نتایج نشان داد که پرتقال های پوشش داده شده با 0/75 درصد CSG  روند کندتری را در کاهش محتوای آب میوه و مقدار *b در طول زمان انبارمانی نسبت به سایر گروه های آزمایشی نشان دادند. نمونه­ های بدون پوشش، TSS*، WL،a  وکرومای بالاتری نسبت به نمونه­ های پوشش داده شده نشان دادند. درحالی‌که شاخص قهوه­ای شدن (BI) و DI در پرتقال­ های پوشش داده شده به طور قابل توجهی کمتر بود. پوشش‌ها در این پژوهش با کاهش تلفات رطوبت و آب میوه به حفظ کیفیت میوه در طول زمان انبارمانی میوه کمک کردند. بنابراین، پوشش‌دهی پس از برداشت با 0/75 درصد CSG می‌تواند به عنوان یک تیمار مؤثر برای حفظ کیفیت و افزایش ماندگاری پرتقال‌های خونی توصیه شود.

Keywords [Persian]

  • خونی مقادیر رنگ
  • شاخص پوسیدگی
  • شاخص قهوه‌ای شدن
  • صمغ دانه چیا پرتقال
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