Effects of Coating, Modified Atmosphere (MA) and Plastic Film on the Physical and Sensory Properties of Apricot

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dc.authoridayhan, zehra/0000-0001-9114-4445
dc.contributor.authorAyhan, Z.
dc.contributor.authorEsturk, O.
dc.contributor.authorMuftuoglu, F.
dc.date.accessioned2024-09-18T20:11:32Z
dc.date.available2024-09-18T20:11:32Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description10th International Controlled and Modified Atmosphere Research Conference -- APR 04-07, 2009 -- Antalya, TURKEYen_US
dc.description.abstractThe 'Kabaasi' apricot is an important export product of Turkey, but the shelf life of unpackaged fresh product is generally limited to 3-5 days due to fruit softening and color changes. The objective of this study was to investigate the important physical and sensory properties of fresh apricot packaged or unpackaged during cold storage. Apricots were washed in chlorinated water (100 mu l/L), dried and then divided into two batches. The first batch of apricots was coated with 5% Natureseal and the second batch was uncoated. Coated and uncoated apricots were packaged under active (5% O-2, 10% CO2 and 85% N-2) and passive atmospheres (air) using polypropylene (PP) trays sealed with two different films as cast polypropylene (CPP) and biaxially oriented polypropylene (BOPP). Physical (texture, external and internal color) and sensory properties of packaged and unpackaged products were monitored during 42 days at 4 degrees C. The results showed that in general coating, MAP application, or packaging material did not affect the penetration force (N) (p>0.05); however, a significant coatingxMAP applicationxpackaging material interaction was determined (p <= 0.05). The penetration force of unpackaged apricots significantly decreased especially after the 7 days due to decrease in firmness. On the other hand, the packaged apricots preserved the texture better than the unpackaged ones during 42 days of storage. In terms of color, the control group (unpackaged) had lower external and higher internal L* values. The color values (L*, C* and H degrees) for all applications significantly decreased after the 28 days of storage (p <= 0.05). In summary, MAP using CPP or BOPP films preserved the physical and sensorial qualities of apricots coated or uncoated during 28 days of storage. However, the viability of unpackaged apricots was less than 7 days due to significant change in physical and sensory properties.en_US
dc.description.sponsorshipInt Soc Hort Sci (ISHS)en_US
dc.identifier.endpage149en_US
dc.identifier.isbn978-90-6605-553-7
dc.identifier.issn0567-7572
dc.identifier.scopus2-s2.0-78650894737en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage143en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8930
dc.identifier.volume876en_US
dc.identifier.wosWOS:000323612400017en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInt Soc Horticultural Scienceen_US
dc.relation.ispartofX International Controlled and Modified Atmosphere Research Conferenceen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectcoatingen_US
dc.subjectactive and passive modified atmosphere packagingen_US
dc.subjectapricoten_US
dc.subjectcoloren_US
dc.subjecttextureen_US
dc.subjectplastic packaging filmen_US
dc.subjectstorageen_US
dc.titleEffects of Coating, Modified Atmosphere (MA) and Plastic Film on the Physical and Sensory Properties of Apricoten_US
dc.typeConference Objecten_US

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