What is it about?
Our study suggested that Cg in combination with AsA or CaCl2 can extend storage ability of artichoke bottoms by reducing weight loss, TPC, browning index, and decay by reduction of total mesophilic bacteria, psychrotrophic bacteria, and mould growth. Moreover, a reduction in the hazard of E. Coli contamination on artichoke bottoms during storage was a very welcoming result. The results also indicated that Vit C and TPC were preserved by the edible coating of Cg alone or in combination with AsA or CaCl2. Salicylic acid was the main compound of the phenolic group in Cg, which has the role against bacterial growth. Our results suggest that Cg with CaCl2 or AsA treatments could be a useful application for maintaining artichoke bottoms quality during refrigerated storage for 6 up to 9 d. In conclusion, it can be said that use Cg coating supplemented with AsA and CaCl2 has significant potential in enhancing the shelf life of artichoke bottoms and maintaining the postharvest quality of the vegetables. Future studies may also investigate if the edible coating can modify the atmosphere inside the packaging. Moreover, further research is required in adapting the Cordia myxa gum-based edible coating materials to commercial settings and scaling up the use of these novel methods of postharvest management and technology.
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Why is it important?
1. EXTENDING THE SHELF LIFE OF ARTICHOKE 2. REDUCING ARTICHOKE LOST 3. REDUCTION OF TRANSPORTATION COST 4. REDUCING REDUCTION OF BIOACTIVE COMPOUNDS OF ARTICHOKE
Perspectives
To our knowledge, this is the first study which focuses on the coating of artichoke bottoms with Cordia myxa fruit-based gum, as most of the previous work was done on fresh-cut artichoke head (Del Nobile et al., 2009a, 2009b; Ghidelli et al., 2015). The primary objective of this study was to investigate the effect of an edible coating of Cordia myxa fruit gum extract supplemented with ascorbic acid (AsA) or calcium dichloride (CaCl2) on delaying the enzymatic browning and extending the sh
Dr Marwa Rashad Ali
Food Science Department - Faculty of Agriculture -Cairo University
Read the Original
This page is a summary of: Improving postharvest storage of fresh artichoke bottoms by an edible coating of Cordia myxa gum, Postharvest Biology and Technology, May 2020, Elsevier,
DOI: 10.1016/j.postharvbio.2020.111143.
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