Volume 24, Issue 4 (2022)                   JAST 2022, 24(4): 901-912 | Back to browse issues page

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Varasteh F, Zamani S. Quality Preservation and Shelf Life Extension of Broccoli Florets Using Tragacanth Gum Coating. JAST 2022; 24 (4) :901-912
URL: http://jast.modares.ac.ir/article-23-51199-en.html
Quality Preservation and Shelf Life Extension of Broccoli Florets Using Tragacanth Gum Coating
F. Varasteh * 1, S. Zamani2
1- Department of Horticultural Science, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, P.O. Box: 49189-43464, Gorgan, Islamic Republic of Iran. , f.varasteh@gau.ac.ir
2- Department of Horticultural Science, Faculty of Agricultural Science, Guilan University, P. O. Box: 41996-13776, Rasht, Islamic Republic of Iran.
Abstract:   (1841 Views)
Broccoli (Brassica oleracea L. var. italica) as an important vegetable has a high postharvest respiration rate, so, it loses its quality rapidly. The use of edible films and coatings as protective layers to create a covering on the surface of fruits and vegetables plays a key role in maintaining the quality of this product. The present research investigated the qualitative and biochemical traits of broccoli coated with tragacanth gum (0, 0.1, 0.2, and 0.4%) and cellophane and uncoated ones (as control) weekly during three-weeks cold storage. Based on the results, coating influenced all measured traits (except flavonoid content, vitamin C and antioxidant activity) and storage time influenced all recorded traits significantly (P< 0.01). The results revealed that over the storage period, the physicochemical and biochemical parameters and visual quality of the broccoli decreased. Tragacanth gum 0.2% led to less weight loss, however, appropriate soluble solids content, and higher titratable acidity and organoleptic properties were recorded for 0.4% coated florets. Cellophane was effective in retaining some physicochemical characteristics, weight, and marketability, but it reduced phenolics. Tragacanth gum coating can be used as a biomaterial, as a substitute for synthetic cellophane film to preserve broccoli.
Keywords: Biochemical traits, Cellophane film, Edible coating, Organoleptic properties.
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Article Type: Original Research | Subject: Postharvest Horticulture
Received: 2021/03/28 | Accepted: 2021/08/23 | Published: 2022/07/9
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