| تعداد نشریات | 24 |
| تعداد شمارهها | 934 |
| تعداد مقالات | 8,383 |
| تعداد مشاهده مقاله | 16,981,645 |
| تعداد دریافت فایل اصل مقاله | 14,371,246 |
Potential of chia seed gum as an edible coating for preserving quality of blood orange fruit (Citrus sinensis (L.) cv. ‘Moro’) under ambient storage conditions | ||
| Iran Agricultural Research | ||
| دوره 44، شماره 2، 2025، صفحه 25-33 اصل مقاله (617.17 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22099/iar.2025.53106.1685 | ||
| نویسندگان | ||
| Golrokh Heidari Krush1؛ Somayeh Rastegar* 1؛ Hadi Hashemi Gahruie2؛ Asghar Ramezanian* 3 | ||
| 1Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, I. R. Iran | ||
| 2Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, I. R. Iran | ||
| 3Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, I. R Iran | ||
| چکیده | ||
| Blood oranges are susceptible to various fungal infections and biochemical changes that contribute to quality deterioration during storage. This study investigated the effect of chia seed gum (CSG) coatings at different concentrations (0.25%, 0.5%, and 0.75%) on weight loss (WL), fruit juice content, total soluble solids (TSS), peel color, browning index (BI), and decay index (DI). The results showed that oranges coated with 0.75% CSG experienced a slower reduction in weight, juice content, and b* value during storage compared to the other treatment groups. Uncoated samples exhibited higher WL, TSS, a*, and chroma values than the coated fruits. Moreover, the BI and DI were significantly lower in the coated oranges. The coatings helped reduce moisture and juice loss, thereby maintaining fruit quality during storage. Based on these findings, postharvest treatment with 0.75% CSG is recommended as an effective method to preserve quality and extend the shelf life of blood oranges. | ||
| کلیدواژهها | ||
| Blood orange؛ Browning index؛ Chia seed gum؛ Color values؛ Decay index | ||
| مراجع | ||
|
Charles-Rodriguez, A., Rivera-Solis, L., Martins, J., Genisheva, Z., Robledo-Olivo, A., Gonzalez-Morales, S., López-Guarin, G., Martínez-Vázquez, D., Vicente, A., & Flores-Lopez, M. (2020). Edible films based on black chia (Salvia hispanica L.) seed mucilage containing Rhus microphylla fruit phenolic extract. Coatings, 10 (4), 326. https://doi.org/10.3390/coatings10040326
Elbarbary, A. M., Khozemy, E. E., El-Dein, A. E., & El-Sawy, N. M. (2023). Radiation synthesis of edible coating films of nanocurcumin based on carboxymethyl chitosan/polyvinyl alcohol to extend the shelf life of sweet orange "Valencia". Journal of Polymers and the Environment, 31(9), 3783-3802. https://doi.org/10.1007/s10924-023-02854-6
Grosso, G., Galvano, F., Mistretta, A., Marventano, S., Nolfo, F., Calabrese, G., Buscemi, S., Drago, F., Veronesi, U., & Scuderi, A. (2013). Red orange: Experimental models and epidemiological evidence of its benefits on human health. Oxidative Medicine and Cellular Longevity, 2013(1), 157240. http://dx.doi.org/10.1155/2013/157240
Habibi, F., Guillén, F., Serrano, M., & Valero, D. (2021). Physicochemical changes, peel colour, and juice attributes of blood orange cultivars stored at different temperatures. Horticulturae, 7(9), 320.
Heidari Krush, G., & Rastegar, S. (2023). γ-Aminobutyric acid (GABA) inhibits the enzymatic browning of cut Narcissus tazetta cv. ‘Shahla-e-Shiraz’ flowers during vase life. Journal of Plant Growth Regulation, 42(4), 2602-2612. https://doi.org/10.3390/horticulturae7090320
Heidari Krush, G., Rastegar, S., Ramezanian, A., & Hashemi, H. (2025). Innovative composite edible coatings of chia seed gum, gum Arabic incorporated with nano-emulsion of Oliveria decumbens essential oil for prolonging navel orange fruit shelf life. International Journal of Biological Macromolecules, 142270. https://doi.org/10.1016/j.ijbiomac.2025.142270
Karki, N., Achhami, H., Pachhai, B. B., Bhattarai, S., Shahi, D. K., Bhatt, L. R., & Joshi, M. K. (2024). Evaluating citrus juice: A comparative study of physicochemical, nutraceutical, antioxidant, and antimicrobial properties of citrus juices from Nepal. Heliyon, 10(23). https://doi.org/10.1016/j.heliyon.2024.e40773
Kowalska, M., Konopska, J., Feszterová, M., Zbikowska, A., & Kowalska, B. (2023). Quality assessment of natural juices and consumer preferences in the range of citrus fruit juices. Applied Sciences, 13(2), 765. https://doi.org/10.3390/app13020765
Kumar, A., Tandon, C., Singh, R., Kumar, V., Choudhary, V., Singh, G., Singh, A. P., & Tiwari, V. (2025). Study of fruit cracking's physiological and biochemical mechanisms: A review. International Journal of Research in Agronomy,8(2), 346-349. https://doi.org/10.33545/2618060X.2025.v8.i2e.2591
Li, L., Yan, J.-N., Lai, B., Wang, C., Sun, J.-J., & Wu, H.-T. (2023). Rheological properties of chia seed gum extracted by high-speed shearing and its comparison with commercial polysaccharides. Food Hydrocolloids, 144, 108936.
https://doi.org/10.1016/j.foodhyd.2023.108936
Ma, Q., Lin, X., Zeng, L., Xie, W., Chen, Y., Zhan, M., Li, F., Chen, J., & Wei, Q. (2025). Relationship between water loss and water status, osmotic substances, and AQP expression in ponkan (Citrus reticulata Blanco) fruit during storage. LWT, 216, 117397. https://doi.org/10.1016/j.lwt.2025.117397
Mousavi, S. R., Rahmati-Joneidabad, M., & Noshad, M. (2021). Effect of chia seed mucilage/bacterial cellulose edible coating on bioactive compounds and antioxidant activity of strawberries during cold storage. International Journal of Biological Macromolecules, 190, 618-623. https://doi.org/10.1016/j.ijbiomac.2021.08.213
Mujtaba, M., Ali, Q., Yilmaz, B. A., Kurubas, M. S., Ustun, H., Erkan, M., Kaya, M., Cicek, M., & Oner, E. T. (2023). Understanding the effects of chitosan, chia mucilage, levan based composite coatings on the shelf life of sweet cherry. Food Chemistry, 416, 135816. https://doi.org/10.1016/j.foodchem.2023.135816
Pandya, Y., Sharma, A., & Bakshi, M. (2023). Edible coatings in fruits: Effectiveness and applicability: A review. Food Sci: Indian Journal of Research in Food Science and Nutrition, 10(1), 01-10. https://doi.org/10.15613/fijrfn/2023/v10i1/220470
Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6, 36-60. https://doi.org/10.1007/s11947-012-0867-9
Rasouli, M., Koushesh Saba, M., & Ramezanian, A. (2019). Inhibitory effect of salicylic acid and Aloe vera gel edible coating on microbial load and chilling injury of orange fruit. Scientia Horticulturae, 247, 27-34. https://doi.org/10.1016/j.scienta.2018.12.004
Rovetto, E. I., Luz, C., La Spada, F., Meca, G., Riolo, M., & Cacciola, S. O. (2023). Diversity of mycotoxins and other secondary metabolites recovered from blood oranges infected by Colletotrichum, Alternaria, and Penicillium species. Toxins, 15(7), 407. https://doi.org/10.3390/toxins15070407
Silva, L., Sinnecker, P., Cavalari, A., Sato, A., & Perrechil, F. (2022). Extraction of chia seed mucilage: Effect of ultrasound application. Food Chemistry Advances, 1, 100024. https://doi.org/10.1016/j.focha.2022.100024
Sun, Q., He, Z., Wei, R., Ye, J., Chai, L., Cheng, Y., Xu, Q., & Deng, X. (2025). Red peel regulator 1 links ethylene response factor 25 and β-citraurin biosynthetic genes to regulate ethylene-induced peel reddening in citrus. The Plant Cell, 37(1), koae272. https:// doi.org/10.1093/plcell/koaf010
Tahir, H. E., Xiaobo, Z., Mahunu, G. K., Arslan, M., Abdalhai, M., & Zhihua, L. (2019). Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate Polymers, 224, 115141. https://doi.org/10.1016/j.carbpol.2019.115141
Tilley, A., McHenry, M. P., McHenry, J. A., Solah, V., & Bayliss, K. (2023). Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning. Current Research in Food Science, 7, 100623. https://doi.org/10.1016/j.crfs.2023.100623
Timilsena, Y. P., Wang, B., Adhikari, R., & Adhikari, B. (2016). Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates. Food Hydrocolloids, 52, 554-563. https://doi.org/10.1016/j.foodhyd.2015.07.033
Valero, D. (2017). Maintenance of sweet cherry quality attributes as affected by innovative postharvest treatments. VII International Cherry Symposium, Plasencia, Spain. ISHS. https://doi.org/10.17660/ActaHortic.2017.1161.76
Wang, K., Gao, F., Li, F., Liu, F., Zhang, N., Zhang, X., Xu, L., Liao, X., & Xu, Z. (2025). Phytochemicals and health benefits of sweet orange fruit and juice: A comparative summary and reflection on last decade of research. Food Reviews International, 1-26. https://doi.org/10.1080/87559129.2025.2486285 | ||
|
آمار تعداد مشاهده مقاله: 528 تعداد دریافت فایل اصل مقاله: 620 |
||