THE EDIBLE COATING TREATMENTS ON COLOR QUALITY FRESH-CUT LEEK DURING COLD STORAGE

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Published: Apr 1, 2018
Keywords:
Allium porrum, browning, postharvest , starch-based coating, minimally processed.

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Rezzan Kasim
Kocaeli University, Vocational School of Arslanbey, Kartepe-Kocaeli, Turkey
M. Ufuk Kasim
Kocaeli University, Vocational School of Arslanbey, Kartepe-Kocaeli, Turkey

Abstract

This study was carried out to determine the effect of plant-based edible coating on color changes of fresh-cut leek during storage. For this aim 0.5, 1 and 2% solutions of tapioca-starch were prepared and 0,25% gelatine was added to each dose. The fresh-cut leek samples were dipped these solutions for 5 minutes, then dried, packaged and stored at 4 C and %85-90 RH for 28 days. The color values (L*a*b* and ho), discoloration rate (%), poliphenol oxydase (PPO) activity, total soluble solids (TSS) and weight losses of samples were determined in seven days intervals during storage. The results of the research shoved that, L values of coated samples were higher than that of the control group while the ho values of control group were higher. PPO activity of samples increased in all treatment groups, but did not show evident differences among the treatments. The TSS of samples treated with 0,5% tapioca-starch edible coating were the lowes, whereas it remained the same for the other doses of edible coatings ofthe control group. The weight losses of the samples treated with 1% were the lowest among the treatment groups. Discoloration rate of samples treated with 2% edible coating, however, were found to the lowest. Therefore it could be said that, the coating with tapioca-starch of fresh-cut leek was found to be effective in preventing discoloration especially at the higher dose (2%).

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Vol 72 No 1 (2018): Journal of Agricultural, Food and Environmental Sciences, JAFES
Section
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