The Effect of Edible Coating Based on Aloevera Gel Containing Copper Oxide Nanoparticles on Freshly Cut Pieces of Kiwi in Refrigerator Temperature

Document Type : Original Article

Authors

1 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia

2 PhD Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

3 M.Sc. student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

Abstract

Fresh slices of kiwi fruit are susceptible to bacterial and fungal contamination due to their lack of skin and improper storage conditions. Therefore, the use of protective coatings is suggested to solve these problems. The aim of this research was to increase the shelf life of fresh kiwi slices in cold conditions. In this research, the samples were immersed in coatings including copper oxide nanoparticles (0, 0.2 and 0.4%) and aloe vera gel (5, 7.5 and 10%) which were obtained based on the central composite statistical design, and They were kept in the refrigerator for four, nine and fourteen days; Then the characteristics of the samples were checked with qualitative tests including pH, acidity, antioxidant, total phenol, color and overall acceptance. Next, the optimal conditions were analyzed and determined based on the results of all the tests on all 17 samples, and two optimal samples were selected for verification tests. The optimal sample was treated with a coating containing 1% aloe vera gel and 1.88% copper oxide nanoparticles, and the second sample was considered as a control sample and was kept in the refrigerator for 10 days. Examining the results of the tests showed that there was a significant difference between the test results of the control and optimal samples. The coatings prevented an increase in pH that causes aging in kiwifruit, and an excessive decrease in pH that causes fungal spoilage, as well as an increase in acidity that leads to fermentation; Other important parameters of coated samples were better preserved.

Keywords

Main Subjects

References

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Packaging Science and Art
Volume 13, Issue 49 - Serial Number 49
Serial number 49, spring 2022
October 2022
Pages 19-34

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History

  • Receive Date: 30 January 2022
  • Revise Date: 30 March 2022
  • Accept Date: 15 May 2022
  • Publish Date: 23 July 2022

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