Effect of Oleic Acid Edible Coating Containing Cinnamon Essential Oil on Qualitative Characteristics of Guava Fruit (Psidium guajava L.

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Etemadipoor r.; RAMEZANIAN A.; Mirzaalian Dastjerdi a.; SHAMILI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY Year:2020 | Volume:20 | Issue:4 Page(s): 477-494

Download Full-Text

Persian Verion

View:

377

Download:

Cites:

Information Journal Paper

Title

Effect of Oleic Acid Edible Coating Containing Cinnamon Essential Oil on Qualitative Characteristics of Guava Fruit (Psidium guajava L.

Author(s)

Etemadipoor r. | RAMEZANIAN A. | Mirzaalian Dastjerdi a. | SHAMILI M. | Issue Writer Certificate

Keywords

Ascorbic acidQ2

Antioxidant activityQ1

Polyphenol oxidaseQ2

Fruit flavor index (FI)Q1

Fruit qualityQ2

Abstract

Guava is a tropical fruit with high nutritional value, but it is highly perishable. In this study, fruits treated with 1% and 2% oleic acid solely or in combination with cinnamon essential oil, then stored at 10± 1 ° C and 90-95% RH for four weeks, and the quantitative and qualitative characteristics of fruits were evaluated. The results showed that the treatments were more effective in maintaining the qualitative characteristics of the fruits as compared to the control. Treatments of 1% oleic acid and 1% cinnamon essential oil showed more significant effects by preventing weight loss, maintaining flesh firmness, and reducing chlorophyll and color change. Fruits treated with 1% oleic acid and 1% cinnamon essential oil showed the highest content of Ascorbic acid, total phenol content, total flavonoid content and Antioxidant activity and the lowest Polyphenol oxidase activity during 28 days of storage. The highest total soluble solids (TSS), fruit flavor index (TSS/TA), and the lowest titratable acidity (TA) were obtained in control treatment. These results indicated that oleic acid treatment with cinnamon essential oil can be a useful method for delaying ripening and senescence, increasing storage life and preserving guava Fruit quality.

Cites

No record.

References

No record.

Cite

APA: Copy

Etemadipoor, r., RAMEZANIAN, A., Mirzaalian Dastjerdi, a., & SHAMILI, M.. (2020). Effect of Oleic Acid Edible Coating Containing Cinnamon Essential Oil on Qualitative Characteristics of Guava Fruit (Psidium guajava L.. IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY, 20(4 ), 477-494. SID. https://sid.ir/paper/375926/en

Vancouver: Copy

Etemadipoor r., RAMEZANIAN A., Mirzaalian Dastjerdi a., SHAMILI M.. Effect of Oleic Acid Edible Coating Containing Cinnamon Essential Oil on Qualitative Characteristics of Guava Fruit (Psidium guajava L.. IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY[Internet]. 2020;20(4 ):477-494. Available from: https://sid.ir/paper/375926/en

IEEE: Copy

r. Etemadipoor, A. RAMEZANIAN, a. Mirzaalian Dastjerdi, and M. SHAMILI, “Effect of Oleic Acid Edible Coating Containing Cinnamon Essential Oil on Qualitative Characteristics of Guava Fruit (Psidium guajava L.,” IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY, vol. 20, no. 4 , pp. 477–494, 2020, [Online]. Available: https://sid.ir/paper/375926/en

Related Journal Papers