Authors Mohebbi, M., Hasanpour, N., Ansarifar, E., & Amiryousefi, M. R.
Undesirable storage conditions lead to physicochemical changes in stored vegetables, which affect their consumer acceptability. Studies aimed at quantifying the extent of those changes under different storage conditions are valuable for minimizing the deleterious effect on product quality. The objective of this study was to assess the suitability of Aloe vera and gum tragacanth as edible coatings for bell pepper and to determine their in?uence on changes in physicochemical properties during storage at 4, 10, 15 and 23C for 30 days. Data on weight loss, shrinkage, hardness, and color were collected and subjected to statistical analysis. 4 and 10″C showed signi?cantly better physicochemical characteristics than other temperatures and compared with control, A. vera- and gum tragacanth-treated bell peppers were signi?cantly better. Higher temperatures resulted in more rapid changes. The ?rst-order kinetic models showed a good ?t to the changes of color parameters. Temperature sensitivity of the rate constants was adequately described by Arrhenius equation. Maintenance of the quality of fresh product is a major challenge for the food industry. Many techniques have been studied to extend the shelf life, but most of them are excessively expensive and have some drawbacks. In this study, edible coatings have been used to improve the bell pepper appearance and conservation. They can act as moisture and gas barriers, control microbial growth, preserve the color, texture, and moisture, and can effectively extend the shelf life of fruits and vegetables. Evaluation of physicochemical changes of coated fruits and vegetables and study the kinetics of color changes in comparison with the control samples, are the least information for preserving them in industrial scales.
