Effects of Edible Coating Applications on Postharvest Physiology of Yenipazar Pepper Variety
DOI:
https://doi.org/10.5281/zenodo.13898810Keywords:
Biber, Depolama, Yenilebilir kaplamaAbstract
Peppers (Capsicum annuum L.) have a rich nutritional value, rich flavour and many uses, making them one of the most produced and consumed vegetables in the world. However, the post-harvest life of peppers is short. In this study, the effects of sodium alginate coating application on post-harvest storage time and quality of Yenipazar pepper variety were investigated. Peppers were stored at +10o C and 90-95% relative humidity for 24 days. During storage, weight loss, respiration rate, pH, titratable acidity (TEA), water soluble dry matter content (TSS), total phenol and antioxidant capacity were measured and analysed. As a result of the findings obtained, it was determined that sodium alginate coating had a positive effect on pepper preservation.
References
Abbasi, N. A., Ashraf, S., Ali, I. ve Butt, S. J. (2015). Enhancing storage life of bell pepper by UV-C irradiation and edible coatings. Pakistan Journal of Agricultural Sciences, 52(2).
Abebe, Z., Tola, Y. B. ve Mohammed, A. (2017). Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits. African journal of agricultural research, 12(8): 550-565.
Adetunjı, C. O., Ojedıran, J. O., Adetunjı, J. B. ve Owa, S. O. (2019). Influence of chitosan edible coating on postharvest qualities of Capsicum annum L. during storage in evaporative cooling system. Croatian journal of food science and technology, 11(1): 59-66.
Ali, A., Muhammad, M. T. M., Sijam, K. ve Siddiqui, Y. (2011). Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food chemistry, 124(2): 620-626.
Altunkaya, A. (2009). Meyve ve Sebzelerde Bulunan Oksidatif Enzimlerin Antioksidan Bileşikler ve Antioksidan Kapasite Üzerine Etkilerinin Belirlenmesi (doktora Tezi, basılmamış). HÜ, Fen Bilimleri Enstitüsü, Ankara.
Andriani, V. ve Handayani, N. A. (2023). Recent technology of edible coating production: A review. Materials Today Proceedings, 87: 200–206.
Arnon-Rips, H. ve Poverenov, E. (2018). Improving food products' quality and storability by using Layer by Layer edible coatings. Trends in Food Science & Technology, 75, 81-92.
Bal, T. ve Çerçinli, F. (2013). The Analysis of Cherry Production and Trade in Turkey: The Case of Uluborlu District. Bulgarian Journal of Agricultural Science, 19 (3): 398-405.
Begum, N., Paul, S. K., Kumar, P., Sahu, J. K. ve Husain, S. A. (2017). Development of Tulsi İmpregnated Starch-Based Edible Coating to Extend The Shelf-Life of Tomatoes. The Pharm Innov, 6 (9): 249-255.
Benzie, I. E. F. ve Strain, J. J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of ‘‘Antioxidant Power’’: the FRAP assay. Analytical Biochemistry, 239: 70-76.
Cemeroğlu, B. (2004). Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, No: 38, Ankara. 690.
Chiabrando, V. ve Giacalone, G. (2016). Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage. Fruits, 71(2): 79-85.
Chiabrando, V. ve Giacalone, G. (2017). Quality evaluation of blueberries coated with chitosan and sodium alginate during postharvest storage. International Food Research Journal, 24(4): 1553-1561.
Chitravathi, K., Chauhan, O. P. ve Raju, P. S. (2014). Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings. Postharvest Biol. Technol. 92: 146–148.
Cho, J. L. Y., Latifah, M. N., Syed Abas, S. A. R., Siti Aisyah, A., Zaulia, O., Azlin, R. N., Pauziah, M., Nur Syafini, G., Hairiyah, M., Habsah, M., Zaipun, M. Z. ve Nurul Adibah, M. (2016). Extending shelf-life of Minimally Processed Pumpkin With a Carrageenan-Based Coating. III. International Conference on Fresh-Cut Produce: Maintaining Quality and Safety. 175-180.
Dhall, R. K. (2013). Advances in edible coatings for fresh fruits and vegetables: A review. Critical Reviews in Food Science and Nutrition, 53(5), 435–450.
Gonzales, L. M. R. ve Benitez, M. M. (2019). Polysaccharide-Based Edible Coatings Improve Eggplant Quality in Postharvest Storage. Science and Humanities Journal, 13: 48-70.
Hatmi, R. U., Apriyati, E. ve Cahyaningrum, N. (2020). Edible coating quality with three types of starch and sorbitol plasticizer. In E3S Web of Conferences (Vol. 142, p. 02003). EDP Sciences.
İşlek, F. (2022). Kavunda (Cucumis melo L.) Farklı Organik Gübreler ile Yenilebilir Kaplamanın Dilimlenmiş Meyvelerde Hasat Sonrası Fizyolojisi Üzerine Etkileri (Doktora Tezi, Basılı). Van Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü.
Jin-Hua, D. U., Mao-Run, F. U., Miao-Miao, L. I. ve Wei, X. I. A. (2007). Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper (Capsicum frutescens L. var. Longrum). Agricultural Sciences in China, 6(2): 214-219.
Kader, A. ve Ben-Yehoshua, S. (2000). Effects of Superatomic Oxygen Levels on Postharvest Physiology and Quality of Fresh Fruits and Vegetables. Postharvest Biology and Technology, 20: 1-13.
Karagöz, Ş. (2018). Stevia İçeren Yenilebilir Film Formülasyonlarının Geliştirilmesi ve Yenilebilir Film Kaplama ile Modifiye Atmosferde Ambalajlama Kombinasyonunun Az İşlem Görmüş Elmaların Raf Ömrüne Etkileri. (Doktora tezi, basılmamış). Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Tokat.
Kaynaş, K. (2017). Bahçe Ürünlerinin Biyokimyasal Yapısı. Bölüm 4. Bahçe ürünlerinin Muhafazası ve Pazara Hazırlanması (Editörler: Türk, R., Tuna Güneş, N., Erkan, M., Koyuncu, M. A.). Somtad Yayınları Ders Kitabı No:1, Antalya. 37-60.
Khafar, E. A. A., Zidan, N. S. ve Aboul-Anean, H. E. D. (2018). The effect of nano materials on edible coating and films’ improvement. International journal of pharmaceutical research and allied sciences, 7(3-2018): 20-41.
Kumar, N. K. ve Neeraj, N. (2019). Polysaccharide-based component and their relevance in edible film/coating: a review.
Kumar, N., Ojha, A., Upadhyay, A., Singh, R. ve Kumar, S. (2021). Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper. LWT, 138: 110435.
Maadheedi, M. T. K. (2019). Taze Kesilmiş Elmalarda Kararmayı Engelleyici Maddelerin Yenilebilir Kaplama ile Birlikte Kullanımının Muhafaza Süresince Kalite Özellikleri Üzerine Etkisi (yüksek lisans tezi, basılmamış). Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Konya.
Maftoonazad, N., Ramaswamy, H. S. ve Marcotte, M. (2008). Shelf-life Extension of Peaches Through Sodium Alginate and Methyl Cellulose Edible Coatings. International Journal of Food Science and Technology, 43: 951-957.
Nasrin, T. A. A., Rahman, M. A., Islam, M. N., Arfin, M. S. ve Akter, L. (2018). Effect of edible coating on postharvest quality of bell pepper at ambient storage. Bulletin of the Institute of Tropical Agriculture, Kyushu University (Web), 41, 73-83.
Ncama, K., Magwaza, L. S., Mditshwa, A. ve Tesfay, S. Z. (2018). Plant-based edible coatings for managing postharvest quality of fresh horticultural produce: A review. Food packaging and shelf life, 16, 157-167.
Ochoa-Reyes, E., Martínez-Vazquez, G., Saucedo-Pompa, S., Montañez, J., Rojas-Molina, R., de Leon-Zapata, M. A., ...& Aguilar, C. N. (2013). Improvement of shelf life quality of green bell peppers using edible coating formulations. Journal of Microbiology, Biotechnology and Food Sciences, 2(6): 2448-2451.
Öztürk, B., Özkan, Y., Kılıç, K., Uçar, M., Karakaya, O. ve Karakaya, M. (2015). Braeburn Elmasının (Malus domestica Borkh.) Hasat Önü Dökümü ve Meyve Kalitesi Üzerine Hasat Öncesi Bitki Gelişim Düzenleyici Uygulamalarının Etkisi. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 32 (1): 68-76.
Panigrahi, J., Gheewala, B., Patel, M., Patel, N. ve Gantait, S. (2017). Gibberellic acid coating: a novel approach to expand the shelf-life in green chilli (Capsicum annuum L.). Sci. Hortic. 225: 581–588.
Papoulias, E., Siomos, A.S., Koukounaras, A., Gerasopoulos, D. ve Kazakis, E. (2009). Effects of genetic, pre- and post-harvest factors on phenolic content and antioxidant capacity of white asparagus spears. Int. J. Mol. Sci. 10: 5370–5380.
Poverenov, E., Zaitsev, Y., Arnon, H., Granit, R., Alkalai-Tuvia, S., Perzelan, Y., ... ve Fallik, E. (2014). Effects of a composite chitosan–gelatin edible coating on postharvest quality and storability of red bell peppers. Postharvest Biology and Technology, 96: 106-109.
Prakash, A., Baskaran, R. ve Vadivel, V. (2020). Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples. Lwt, 118, 108851.
Rao, T. R., Gol, N. B. ve Shah, K. K. (2011). Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.). Scientia Horticulturae, 132, 18-26.
Rodríguez, E., Sánchez-Prieto, M. ve Olmedilla-Alonso, B. (2020). Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD. Food Chemistry: X, 6: 100092.
Rössle, C., Brunton, N., Gormley, R. T., Wouters, R. ve Butler, F. (2011). Alginate Coating as Carrier of Oligofructose and İnulin and to Maintain the Quality of Fresh‐Cut Apples. Journal of Food Science, 76 (1): 19-29.
Salehi, F. (2020). Edible coating of fruits and vegetables using natural gums: A review. International Journal of Fruit Science, 20(sup 2): S570–S589.
Sharif, R., Mujtaba, M., Ur Rahman, M., Shalmani, A., Ahmad, H., Anwar, T., ... ve Wang, X. (2018). The multifunctional role of chitosan in horticultural crops; a review. Molecules, 23(4): 872.
Sharma, P., Kehinde, B. A., Kaur, S. ve Vyas, P. (2019). Application of edible coatings on fresh and minimally processed fruits: A review. Nutrition & Food Science, 49(4): 713-738.
Swain, T. ve Hillis, W. E. (1959). The Phenolic Constituents of Prunus Domestica. I.-The Quantitative Analysis of Phenolic Constituents. Journal of the Science of Food and Agriculture, 10 (1): 63-68.
Taylor, S. U. E. ve Kahan, J. (2007). Effects of Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) on Growth and Aflatoxin Production of Aspergillus Flavus. Journal of Food Safety, 1: 39-51.
Temiz, N. N. (2020). Probiyotik ile Zenginleştirilmiş Yenilebilir Kaplamaların Geliştirilmesi ve Taze Çileklerin Raf Ömrü Üzerine Etkisi (yüksek lisans tezi, basılmamış). Konya Gıda ve Tarım Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
Tulukoğlu Kunt, K. S. (2018). Kiraz (Prunus avium L) Meyvelerinde Yenilebilir Antimikrobiyal Kaplamanın Kalite ve Raf Ömrü Üzerine Etkisi (yüksek lisans tezi, basılmamış). Niğde Ömer Halisdemir Üniversitesi, Fen Bilimleri Enstitüsü, Bitkisel Üretim ve Teknolojileri Anabilim Dalı, Niğde.
Ullah, A., Abbasi, N. A., Shafique, M. ve Qureshi, A. A. (2017). Influence of edible coatings on biochemical fruit quality and storage life of bell pepper cv.“Yolo Wonder”. Journal of food quality, 2017(1): 2142409.
Yılmaz, N. (2022). Patlıcanda Hasat Öncesi Farklı Organik Gübrelerin Verim ve Kalite Üzerine Olan Etkisi ile Farklı Yenilebilir Kaplamaların Hasat Sonrası Fizyolojisi Üzerine Etkileri (Doktora Tezi, Basılı). Van Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü.
Zapata, P. J., Guillén, F., Martínez‐Romero, D., Castillo, S., Valero, D. ve Serrano, M. (2008). Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. Journal of the Science of Food and Agriculture, 88 (7): 1287-1293.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 EJONS INTERNATIONAL JOURNAL
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
