Title : ( Study the Physicochemical and Sensory Attributes of Seedless Barberries Treated by Edible Coating and Packaging of During Storage )
Authors: sara royatvand , Nasser Sedaghat , Mehdi Varidi , Mohebbat Mohebbi ,
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Abstract
In this study, the effect of an edible coating based on natural Aloe vera -AV- gel -0, 5 and 10%- and a Packaging type: 1- Vacuum packaging -VP-, 2- Modified atmosphere packaging -MAP-, 3- Atmospheric packaging investigated on postharvest quality of Seedless Barberries at 0, 4, 8 and 12 weeks of storage at 20ºC. After 12 weeks of storage, packaging under MAP conditions with Aloe vera gel sample received the highest colour, taste and appearance score by the Panelists. these results demonstrate that AV gel in combination with Packaging the MAP is proved to be the most effective treatment to maintain the quality of Seedless Barberries for 12 weeks of storage.
Keywords
, Aloe vera, Barberry, Edible coating, MAP, Packaging, Sensory attributes
@article{paperid:1073165,
author = {Royatvand, Sara and Sedaghat, Nasser and Varidi, Mehdi and Mohebbi, Mohebbat},
title = {Study the Physicochemical and Sensory Attributes of Seedless Barberries Treated by Edible Coating and Packaging of During Storage},
journal = {International Journal of Engineering Research},
year = {2018},
volume = {12},
number = {7},
month = {December},
issn = {2347-5013},
pages = {190--193},
numpages = {3},
keywords = {Aloe vera; Barberry; Edible coating; MAP;Packaging; Sensory attributes},
}
%0 Journal Article
%T Study the Physicochemical and Sensory Attributes of Seedless Barberries Treated by Edible Coating and Packaging of During Storage
%A Royatvand, Sara
%A Sedaghat, Nasser
%A Varidi, Mehdi
%A Mohebbi, Mohebbat
%J International Journal of Engineering Research
%@ 2347-5013
%D 2018
