(2014). Use of Edible Corn Zein Coatings and CaCl2 Treatment to Improve the Quality and Extend the Storage Life of Apricots. , 15(3), 27-40. doi: 10.22092/aridse.2014.102037
. "Use of Edible Corn Zein Coatings and CaCl2 Treatment to Improve the Quality and Extend the Storage Life of Apricots". , 15, 3, 2014, 27-40. doi: 10.22092/aridse.2014.102037
(2014). 'Use of Edible Corn Zein Coatings and CaCl2 Treatment to Improve the Quality and Extend the Storage Life of Apricots', , 15(3), pp. 27-40. doi: 10.22092/aridse.2014.102037
Use of Edible Corn Zein Coatings and CaCl2 Treatment to Improve the Quality and Extend the Storage Life of Apricots. , 2014; 15(3): 27-40. doi: 10.22092/aridse.2014.102037

Use of Edible Corn Zein Coatings and CaCl2 Treatment to Improve the Quality and Extend the Storage Life of Apricots

تحقیقات مهندسی سازه های آبیاری و زهکشی
Article 3, Volume 15, Issue 3, January 0, Pages 27-40    PDF (265.19 K)
Document Type: Original Article
DOI: 10.22092/aridse.2014.102037
Abstract
This study carried out a factorial experiment with two factors and two replicates to determine factors that improve the quality and increase the shelf life of apricots. The first factor was four levels of treatment of treatment including: the control, coated with zein, immersed in a 1% solution of calcium chloride, and coated with zein containing 1% calcium chloride. The second factor was time of cold storage at 1, 15, 30, 45 and 60 d. Statistical analysis of the results showed that, at the end of storage, the two treatments coated with zein showed higher rates of firmness, vitamin C and L* than in the control (p < 0.05). Weight loss and total soluble solids were lower. The ratings for appearance and color of the coated samples were significantly higher for the uncoated fruit (p < 0.05). The results indicate that zein coating had no adverse effect on the organoleptic properties of the apricot and improved its quality characteristics. There was no significant difference between the mixture containing zein and CaCl2 and zein alone on the characteristics of the apricot. Immersion in 1% calcium chloride solution increased firmness and vitamin C content and decreased the weight loss of apricots.
Keywords
Apricot; CaCl2; Cold storage; Quality properties; zein
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