The effect of Chitosan-clay nano composite, wax coatings and olive oil on some quality properties of sweet lemon during shelf-life storage

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Moradi Ganjeh F.; MEAMAR DASTJERDI R.; HEYDARI M.; Movahed Nezhad M.A.

Title

The effect of Chitosan-clay nano composite, wax coatings and olive oil on some quality properties of sweet lemon during shelf-life storage

Author(s)

Moradi Ganjeh F. | MEAMAR DASTJERDI R. | HEYDARI M. | Movahed Nezhad M.A. | Issue Writer Certificate

Keywords

Sweet lemonQ1

NanocompositeQ1

ClayQ1

ChitosanQ2

Mechanical propertiesQ1

Chemical propertiesQ2

Shelf lifeQ2

Abstract

Introduction Citrus fruit is a major agricultural product worldwide and a favorite in the diet. The most well-known varieties of citrus fruits include oranges, lemons, grapefruits and tangerines. Cultivation of Sweet lemon requires a specific climate situation found in many regions of Iran. However, the high-quality cultivars are in Jahrom, Ghasre Shirin, Dezfool, Jiroft and south of Iran. Two major limitations of long-term storage for citrus fruits include decay caused by pathogens (especially fungi skin fruit damage) and water loss, which could cause wrinkles and reduce product marketability and consumer acceptability. Edible coatings are one of the most effective methods to maintain the fruit quality. Today, edible coatings can preserve citrus quality and provide attractive approach to satisfactory performance. Chitosan is used for film or edible coatings to extend the Shelf life of foods such as fruits, meat and fish and foods. The results of several studies indicated the effective role of Chitosan in controlling fruit quality during storage. Wax in the fruit is used to prevent moisture loss and wrinkle; furthermore, it maintains the appearance of the product and its marketability. Thus, the final goal of this study is to investigate the effect of edible coatings (Chitosan-Clay Nano composite, Wax coatings and olive oil) on some quality attributes of Sweet lemon during shelf-life storage. Materials and Methods Sweet lemon's fruits (216 N. ) were harvested randomly from a citrus orchard in Dezfool, Iran. The samples immediately were sent into the laboratory for storage after necessary treatments. All fruits were disinfected by immersion in 4% chlorox for 3 minutes and then dried. Chitosan with low molecular weight (43 KD) was bought from Sigma Aldrich Company. Clay was purchased from Sefid Sang Aligoodarz Company and wax coating was provided from Pooshesh Hayat Sabz Company. The Chitosan-Clay coating was prepared by dissolving a mixture of Chitosan (3w/v% to solution), Clay (5, 10 and 15% wt to Chitosan) and glycerol (10v/w% to Chitosan) and tween 80(5% v/w to Chitosan) in acid lactic solution (2%). Nano structure of Chitosan-Clay nano-composite was approved by XRD analysis. The chemical parameters of fruit juice such as TSS (%), pH and TA (%) of lemon juice were measured. TSS was determined by digital refractometer (model MA882, made in Japan). pH was measured by pHmeter (portable p-755 model) and TA was determined by AOAC standard method. The experiment was performed at three levels of Chitosan-Clay Nanocomposite, olive oil, Carnoba wax and uncoated samples during 12 days shelf-life storage. The experimental design was factorial based on completely randomized design with three replications. Limon samples were maintained at ambient temperature of 25 ℃ and relative humidity of 80-85%. Chemical characteristics (pH, citric acid, fruit juice TSS, vitamin C) and mechanical characteristics (weight loss percentage, Research Article sphericity coefficient, maximum shear force, maximum fracture force and maximum tensile strength of the fruit skin) were measured during storage. Results and Discussion The results of experiments showed that vitamin C content decreased during storage. But this decrease was slower in the different percentages of Chitosan-Clay, olive oil coating and carnoba wax than in the control samples. The results showed the significant differences at 1% and 5% levels between different coatings at maximum fracture force, percent weight loss and pH. In addition, the effect of storage times on TSS, pH and maximum fracture force was significant. The lowest and highest percentage of weight loss for uncoated samples and olive oil coating were 12. 3% and 10. 23%, respectively. Results showed that the coating had better performance in preserving the quality of properties of fruits than the uncoated samples and 5% Chitosan-Clay Nanocomposite coatings had higher performance than the other coatings. Conclusion In this study, the effect of Chitosan-Clay Nanocomposite, olive oil, Carnoba wax and uncoated samples during 12 days shelf-life storage on Chemical characteristics (pH, citric acid, fruit juice TSS, and vitamin C) and mechanical characteristics (weight loss percentage, sphericity coefficient, maximum shear force, maximum fracture force and maximum tensile strength of the fruit skin) were investigated. The results of this study showed that 5% Chitosan-Clay Nanocomposite coatings had higher performance than the other coatings.

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APA: Copy

Moradi Ganjeh, F., MEAMAR DASTJERDI, R., HEYDARI, M., & Movahed Nezhad, M.A.. (2020). The effect of Chitosan-clay nano composite, wax coatings and olive oil on some quality properties of sweet lemon during shelf-life storage. AGRICULTURAL ENGINEERING (SCIENTIFIC JOURNAL OF AGRICULTURE), 43(3 ), 331-348. SID. https://sid.ir/paper/390010/en

Vancouver: Copy

Moradi Ganjeh F., MEAMAR DASTJERDI R., HEYDARI M., Movahed Nezhad M.A.. The effect of Chitosan-clay nano composite, wax coatings and olive oil on some quality properties of sweet lemon during shelf-life storage. AGRICULTURAL ENGINEERING (SCIENTIFIC JOURNAL OF AGRICULTURE)[Internet]. 2020;43(3 ):331-348. Available from: https://sid.ir/paper/390010/en

IEEE: Copy

F. Moradi Ganjeh, R. MEAMAR DASTJERDI, M. HEYDARI, and M.A. Movahed Nezhad, “The effect of Chitosan-clay nano composite, wax coatings and olive oil on some quality properties of sweet lemon during shelf-life storage,” AGRICULTURAL ENGINEERING (SCIENTIFIC JOURNAL OF AGRICULTURE), vol. 43, no. 3 , pp. 331–348, 2020, [Online]. Available: https://sid.ir/paper/390010/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

The effect of Chitosan-clay nano composite, wax coatings and olive oil on some quality properties of sweet lemon during shelf-life storage