Skip navigation

Improving postharvest storage of fresh artichoke bottoms by an edible coating of Cordia myxa gum

Improving postharvest storage of fresh artichoke bottoms by an edible coating of Cordia myxa gum

El-mogy, Mohamed M., Parmar, Aditya ORCID: 0000-0002-2662-1900, Ali, Marwa R., Abdel-Aziz, Mohamed E. and Abdeldaym, Emad A. (2020) Improving postharvest storage of fresh artichoke bottoms by an edible coating of Cordia myxa gum. Postharvest Biology and Technology, 163:111143. ISSN 0925-5214 (doi:https://doi.org/10.1016/j.postharvbio.2020.111143)

[img] PDF (Author's Accepted Manuscript)
27203 PARMAR_Improving_Postharvest_Storage_Of_Fresh_Artichoke_Bottoms_Cordia_Myxa_Gum_(AAM)_2020.pdf - Accepted Version
Restricted to Repository staff only until 14 August 2021.
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (347kB) | Request a copy

Abstract

This study aimed to prolong the shelf life of fresh-cut artichoke (Cynara scolymus L.) bottoms under refrigerated conditions (2 °C and 95 % RH) for a period of 9 d. Fresh artichoke bottoms were subjected to an edible coating of Cordia myxa gum (Cg) supplemented with or without calcium dichloride (CaCl2) 1 %, or ascorbic acid (AsA) 1 %. The key postharvest quality parameters which were investigated were weight loss, browning, polyphenol oxidase activity (PPO), firmness, vitamin C, and total phenolic compounds (TPC). Moreover, the microbial load of artichoke bottoms during the storage was also measured which comprised of total aerobic mesophilic and psychrotrophic bacteria, fungi, and E. coli.

Results indicated that edible coating with Cg, when supplemented with CaCl2 or AsA, had a significant positive effect on weight loss, vitamin C, and TPC. Browning and PPO activities were significantly inhibited by Cg supplemented with AsA. The mesophilic and psychrotrophic bacterial count was significantly reduced in the presence of CaCl2 with or without Cg. For moulds and E. coli control, again Cg in combination with CaCl2 seems to be the most effective treatment. Hence, based on these findings, it can be recommended that postharvest coating Cg supplemented with CaCl2 could be a new application for delaying browning and extending the shelf-life of artichoke bottoms during refrigerated storage. Further research and development are required in commercial settings to test and scale the application of Cg in fresh-cut artichoke bottom industry.

Item Type: Article
Uncontrolled Keywords: artichoke, edible coatings, shelf-life, ascorbic acid, calcium chloride, Cynara scolymus
Subjects: S Agriculture > S Agriculture (General)
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified: 24 Apr 2020 11:54
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
Selected for GREAT 2019: None
Selected for REF2021: REF 4
URI: http://gala.gre.ac.uk/id/eprint/27203

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year

View more statistics