Varasteh, F., Zamani, S. (2022). Quality Preservation and Shelf Life Extension of Broccoli Florets Using Tragacanth Gum Coating. , 24(4), 901-912.
F. Varasteh; S. Zamani. "Quality Preservation and Shelf Life Extension of Broccoli Florets Using Tragacanth Gum Coating". , 24, 4, 2022, 901-912.
Varasteh, F., Zamani, S. (2022). 'Quality Preservation and Shelf Life Extension of Broccoli Florets Using Tragacanth Gum Coating', , 24(4), pp. 901-912.
Varasteh, F., Zamani, S. Quality Preservation and Shelf Life Extension of Broccoli Florets Using Tragacanth Gum Coating. , 2022; 24(4): 901-912.

Quality Preservation and Shelf Life Extension of Broccoli Florets Using Tragacanth Gum Coating

Journal of Agricultural Science and Technology
Article 12, Volume 24, Issue 4, 2022, Pages 901-912    PDF (445.74 K)
Document Type: Original Research
Authors
F. Varasteh* 1; S. Zamani2
1Department of Horticultural Science, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, P.O. Box: 49189-43464, Gorgan, Islamic Republic of Iran.
2Department of Horticultural Science, Faculty of Agricultural Science, Guilan University, P. O. Box: 41996-13776, Rasht, Islamic Republic of Iran.
Abstract
Broccoli (Brassica oleracea L. var. italica) as an important vegetable has a high postharvest respiration rate, so, it loses its quality rapidly. The use of edible films and coatings as protective layers to create a covering on the surface of fruits and vegetables plays a key role in maintaining the quality of this product. The present research investigated the qualitative and biochemical traits of broccoli coated with tragacanth gum (0, 0.1, 0.2, and 0.4%) and cellophane and uncoated ones (as control) weekly during three-weeks cold storage. Based on the results, coating influenced all measured traits (except flavonoid content, vitamin C and antioxidant activity) and storage time influenced all recorded traits significantly (P< 0.01). The results revealed that over the storage period, the physicochemical and biochemical parameters and visual quality of the broccoli decreased. Tragacanth gum 0.2% led to less weight loss, however, appropriate soluble solids content, and higher titratable acidity and organoleptic properties were recorded for 0.4% coated florets. Cellophane was effective in retaining some physicochemical characteristics, weight, and marketability, but it reduced phenolics. Tragacanth gum coating can be used as a biomaterial, as a substitute for synthetic cellophane film to preserve broccoli.
Keywords
Biochemical traits; Cellophane film; Edible coating; organoleptic properties
References
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