Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage

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Baranzehi Tayebeh; GHOLAMNEZHAD JALAL; Dehestani Ardakani Maryam; Dehestani Ardakani Maryam; JAFARI AZAM

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Journal: HALAL JOURNAL Year:2021 | Volume:4 | Issue:3 Page(s): 47-59

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Title

Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage

Author(s)

Keywords

Oranges

Chitosan

Plant Extracts

Plant Coating

Abstract

Introduction: Fruits are among the most important horticultural products that play a major role in supplying human nutrition and health needs. The rate of these lesions even reaches 80% in some cases. The fruits are still alive and breathe in the post-harvest stage. They rot after harvest A high percentage of fruit coatings have a chemical structure and are not edible. In this study, various Plant Extracts were used. Methods: In this study, Thomson orange fruit after coating with extracts of lavender, neem, and clove (at concentrations of 2, 4, and 6 x1000 ml solvent), wax, and Chitosan (at three concentrations of 0. 5, 1, and 1. 5 ml solvent), was refrigerated for 100 days at 7 degrees Celsius and approximate humidity of 90%. In this study, various parameters including titratable acidity, soluble solids content, ripeness index, and protein content in Thomson Novel orange fruit, were treated with extracts prepared using aqueous and ethanolic solvents of various plants, were measured. For each treatment, distilled water was considered as control and for Chitosan, Chitosan was considered as control. Results: The results have shown that the wax treatment showed the highest acidity with 1. 82 and then 1. 5% Chitosan treatments and neem with 2x 1000 with values of 1. 87 and 1. 74 in the fifth sampling period (100th day). Control and Chitosan treatments showed the highest amounts of soluble solids in the fifth sampling period, with values of 10. 66 and 10, respectively. This process was the same for solubility as the solids content. Regarding the amount of protein, the highest amount was related to the treatment of wax and Chitosan that was 1. 5%, and then ethanolic lavender was 6x 1000 with values of 80, 80, and 75. 33, respectively. Conclusion: The antimicrobial effect and quality enhancement of the properties of the products have been proven by some natural compounds. Therefore, for commercial use, these results should be tested by coating the fruit using different concentrations on fresh products at the commercial level. As a result, the treated fruits are significantly different regarding titratable acidity, soluble solids content, ripeness index, and protein content. Among the applied treatments, the treatment of wax and ethanol lavender extract was 6x1000 and ethanolic clove was 6x1000, and Chitosan coating was 1. 5% better than the other treatments, and lavender extract and Chitosan can be used as two natural compounds. While they are safe for human health, they have medicinal properties and are also halal.

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APA: Copy

Baranzehi, Tayebeh, GHOLAMNEZHAD, JALAL, Dehestani Ardakani, Maryam, & JAFARI, AZAM. (2021). Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage. HALAL JOURNAL, 4(3 ), 47-59. SID. https://sid.ir/paper/415221/en

Vancouver: Copy

Baranzehi Tayebeh, GHOLAMNEZHAD JALAL, Dehestani Ardakani Maryam, JAFARI AZAM. Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage. HALAL JOURNAL[Internet]. 2021;4(3 ):47-59. Available from: https://sid.ir/paper/415221/en

IEEE: Copy

Tayebeh Baranzehi, JALAL GHOLAMNEZHAD, Maryam Dehestani Ardakani, and AZAM JAFARI, “Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage,” HALAL JOURNAL, vol. 4, no. 3 , pp. 47–59, 2021, [Online]. Available: https://sid.ir/paper/415221/en

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