Effect of edible coatings on fruit maturity and fungal growth on Berhi dates |
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| Authors: | Ghadeer F. Mehyar Najib M. El Assi Nihad G. Alsmairat Richard A. Holley |
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| Affiliation: | 1. Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, , Queen Rania Street, 11942 Amman, Jordan;2. Department of Horticulture and Crop Science, Faculty of Agriculture, The University of Jordan, , Queen Rania Street, 11942 Amman, Jordan;3. Department of Food Science, 250 Ellis Building, 13 Freedman Crescent, University of Manitoba, , Winnipeg, MB R3T 2N2, Canada |
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| Abstract: | Berhi date palm fruits were harvested at the khalal stage, coated with different edible materials: pea starch (PS), zein protein (ZP), pea starch + carnauba wax (PS + CW) and zein protein + carnauba wax (ZP + CW) and stored at 3 or 25 °C for 21 days. Different fruit maturity indicators (colour, firmness, total soluble solids, moisture and tannins) and fungal numbers were monitored during storage. PS and ZP coatings at 3 °C were the most effective in retarding fruit maturation by extending the khalal stage from 7 to >14 days. They were less effective at 25 °C, where the khalal stage was extended only ≤7 days. PS + CW and ZP + CW coatings prevented sample moisture loss, but they accelerated degradation of simple sugars at 25 °C, and this indicated a shift to anaerobic fruit respiration. The PS + CW and ZP + CW coatings, particularly at 3 °C, were the most effective in preventing fungal growth, whereas the PS coating promoted fungal growth. |
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| Keywords: | Dates edible films fungi starch tannins |
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