Application of active Kurdi gum and Farsi gum-based coatings in banana fruits
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ORIGINAL ARTICLE
Application of active Kurdi gum and Farsi gum-based coatings in banana fruits Yasser Shahbazi1
•
Nassim Shavisi1
Revised: 2 September 2019 / Accepted: 23 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study evaluated the effects of Kurdi gum (KG) and Farsi gum (FG) based coatings with and without ethanolic Prosopis farcta extract (PFE; 0, 0.25 and 0.5%) on microbial, physicochemical, and sensory properties as well as respiration and ethylene production rates of banana fruits during storage (13 °C, 80% relative humidity (RH)) for 21 days and afterward 7 days at simulated market conditions (25 °C, 60% RH). The treatment of fruits with KG ? PFE 0.5% resulted in the best bacterial, chemical, and sensory properties at the end of the storage period. It can be concluded that the application of KG and FG coatings enriched with PFE can be applied to increase the commercialization of bananas during prolonged storage. Keywords Coating Prosopis farcta extract Banana Farsi gum Kurdi gum
Introduction Banana belongs to the family of Musaceae, which is widely grown throughout the tropical and subtropical regions in Africa, Latin America, and Asia (Pratiwi et al. 2015). It is rich in carbohydrates, minerals (potassium and calcium), vitamins (B6 and C), phenolics, and carotenoid compounds (Huang et al. 2014). Banana has a relatively short shelf life (6–8 days) at room temperature and is highly sensitive to low temperature (below 10 ± 1 °C), due to its richness of nutrients and primary changes during inappropriate & Yasser Shahbazi [email protected]; [email protected] 1
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
postharvest handling and storage, including oxidation damage, peel spotting, and microbial spoilage (Al-Qurashi et al. 2017; Huang et al. 2014). Several post-harvest treatments have been evaluated to enhance sensory quality, microbiological safety, and nutritional value of bananas, such as modified atmosphere packaging (Siriwardana et al. 2017), edible coating (Andrade et al. 2015; Maqbool et al. 2010; Soradech et al. 2017), and essential oils (EOs) (Siriwardana et al. 2017; Vilaplana et al. 2018). Biopolymer-based films and coatings have been used to protect various food products from mechanical damage, sensory quality, physicochemical and microbiological activities (Rezaei and Shahbazi 2018). Pistacia atlantica subsp. kurdica belongs to the Anacardiaceae family, which mainly grow in the western part of Iran especially Kermanshah and Kurdestan provinces (Minaiyan et al. 2015). Hardened gum obtained from the stems and branches of mountain Pistacia trees is used in Iranian traditional medicine for the treatment of gastrointestinal disorders including peptic and duodenal ulcers, as a liver and kidney tonic, for gastritis and diarrhea (Taran et al. 2010). Pistacia gum (also called Kurdi gum (KG)) consists of a- and bmasticinic acids, masticolic acid, a- and b-masticonic acids
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