engleski

The effect of edible coatings on the quality of fresh blueberries

Blueberries (Vaccinium corymbosum L.) are well known for their great taste, high concentration of bioactive compounds, and numerous health benefits they offer to consumers. Fresh blueberries are very sensitive during the postharvest period mainly caused by water loss, mold decomposition, and metabolic changes. Blueberries have a shelf life of 7 to 40 days at 4 °C, depending on characteristics such as fruit cultivar, storage conditions, and maturity harvest technique. Edible coatings are used to extend the shelf life of perishable fruits like blueberries. This research reports use of two types of hydrogel coatings in postharvest treatment of fresh blueberries: (i) sodium alginate (2% (w/v)) (ii) and tannic acid (1% (w/v)) enriched sodium alginate (2% (w/v)). Fruit quality was evaluated for weight loss, titratable acidity, total soluble solids content, total polyphenolic content, total anthocyanin content, and antioxidant capacity. Sodium alginate coated samples showed lower values of total soluble solids content and titratable acidity compared to the control samples while tannic acid- enriched sodium alginate coated samples had significantly

blueberries, edible coatings, sodium alginate, tannic acid, bioactive compounds

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