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The Effect of Tragacanth Gum Edible Coating in Combination with Cinnamon Essential Oil on the Quality of Pomegranate Arils "Rabab-E-Neyriz" During Storage Life
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Somayeh Zare   , Hossein Mirdehghan , Maryam Dehestani-ardakani |
| Vali-e-Asr University of Rafsanjan |
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Abstract: (131 Views) |
Edible coatings help maintain the quality and shelf life of horticultural products by controlling the exchange of gases and water vapor. The aim of this study was to investigate the effect of tragacanth gum edible coatings enriched with cinnamon essential oil on increasing and maintaining the quality of Rabab-e-Neyriz pomegranate arils. is the experiment was conducted in the form of a completely randomized design in a factorial experiment with three factors including tragacanth gum in four concentrations (0, 0.75, 1.5 and 3 g L-1), cinnamon essential oil in three levels (0, 250 and 500 µl L-1) and at three times (0, 15 and 30 day) with three repetitions. Arils were coated by solutions of different concentrations of tragacanth gum, cinnamon essential oil and their combination and then stored at 4±1°C for 30 days. Application of 0.75 and 1.5 g L-1 of tragacanth gum significantly reduced the fungi spoilage of arils 45.84 and 74.85% respectively, compared to the control. A decrease in the fungi spoilage was also observed in pomegranates coated with cinnamon essential oil (250 µl L-1). On the last day of storage, arils coated with combination of tragacanth gum (0.75 and 1.5 g L-1) and cinnamon essential oil (250 µl L-1) showed significantly lower weight loss, by approximately 35.29 and 39.21%, respectively compared to control. The highest amount of total phenol and anthocyanin were obtained in combination of tragacanth gum (1.5 g L-1) and cinnamon essential oil (500 µl L-1). In general, the low concentrations of tragacanth gum (0.75 and 1.5 g L-1) and cinnamon essential oil (250 µl L-1) and their combination can improve the quality of pomegranate arils of ‘Rabab-e-Neyriz’.
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| Keywords: Anthocyanin, Fungal spoilage, Weight loss, Aril quality, Total phenol content |
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Type of Study: Research |
Subject:
Postharvest physiology
Received: 2023/03/11 | Accepted: 2023/12/14 | Published: 2025/06/9
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