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Information Journal Paper

Title

Effect of Farsi Gum Coating on Shelf Life of Walnut

Pages

  101-111

Abstract

 Fresh walnut kernel is very spoilable in natural storage conditions. Storage under unfavorable conditions, leads to weight change due to Moisture absorption, oxidative reactions and molding. Due to these changes, the texture of the product is destroyed and quality loss. The aim of this study is to evaluate the effect of Farsi gum as an edible coating on shelf-life of walnut (prevents Moisture absorption, oxidative reactions, and mold activity). For this purpose, firstly, the gum was collected, fractionation (separation of soluble phase from insoluble phase), and dried. Then the solutions were prepared in concentrations of 1% and 2% V/W from soluble phase of Farsi gum and coated on walnuts. Moisture absorption, oxidative corruption and microbial tests were studied. The results showed that Farsi gum at 2% concentration prevents Moisture absorption and weight change and it had a significant effect (p<0. 05) on reduction rate of oxidation. But it had no significant effect (p<0. 05) on inhibition the growth of mold.

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    • Cite

    APA: Copy

    Amini Rastabi, j., & Mirzaey, A.. (2018). Effect of Farsi Gum Coating on Shelf Life of Walnut. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 17(2 (65) ), 101-111. SID. https://sid.ir/paper/267978/en

    Vancouver: Copy

    Amini Rastabi j., Mirzaey A.. Effect of Farsi Gum Coating on Shelf Life of Walnut. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2018;17(2 (65) ):101-111. Available from: https://sid.ir/paper/267978/en

    IEEE: Copy

    j. Amini Rastabi, and A. Mirzaey, “Effect of Farsi Gum Coating on Shelf Life of Walnut,” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 17, no. 2 (65) , pp. 101–111, 2018, [Online]. Available: https://sid.ir/paper/267978/en

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