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VOL. 9, ISSUE 4 (2024)
Effect of gum arabic of tunisian origin coating on physicochemical characteristics and preservation performance of arbutus
Authors
Khouloud Rigane, Leila Rezig, Moncef Chouaibi
Abstract
Arbutus is an important climacteric fruit that exhibits short shelf
life at ambient conditions. Due to short shelf life, marketing and subsequent
storage of arbutus is difficult. Therefore, some treatments that can extend
shelf life and conserve quality of arbutus fruits are required. In the present
work, edible coatings of gum Arabic of Tunisian origin (GA) (5%) were assessed
as potential postharvest treatments to protect the quality of fresh arbutus
when stored at 5◦C for up to 20 days. Then, physicochemical
qualities of arbutus were evaluated. The resultas indicated that the weight
loss, acidity, infection percentage, and ascorbic acid of coated arbuts fruits
were significantly reducedas compared to control (p < 0.05). Besides, Total
soluble solid (TSS)of all samples increased significantly with storage time (p
< 0.05). Therefore, we can suggest the use of Tunisian gum Arabic as a novel
edible coating extends the shelf-life of Arbutus fruits on postharvest.
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Pages:64-69
How to cite this article:
Khouloud Rigane, Leila Rezig, Moncef Chouaibi "Effect of gum arabic of tunisian origin coating on physicochemical characteristics and preservation performance of arbutus". International Journal of Food Science and Nutrition, Vol 9, Issue 4, 2024, Pages 64-69
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