The Effect of Persian Gum Coating Enriched with Pomegranate Seed Oil on the Quality of Mexican Lime (Citrus aurantifolia)

Abstract

The use of edible coatings has been considered as an effective solution to improve the shelf life and quality of fruits. In this research, increase in the shelf life of citrus fruits (Citrus aurantifolia cv. Mexican lime) coated with Persian gum and pomegranate seed oil was investigated. Different treatments of lemon fruit coated with Persian gum and pomegranate seed oil with concentrations (zero (control), 0.5% and 1% gum, combination of 0.5% and 1% gum and pomegranate seed oil, 0.05% and pomegranate seed oil 0.05 percent) were prepared and after 24 days of storage at ambient temperature (20 ± 2 °C and relative humidity of 50-60 percent) were statistically evaluated in the form of a completely random design with three replications. The results of this research showed that the treatments used had an effective role in controlling the weight loss of fruit during storage. Thus, the lowest percentage of weight loss was observed in the pomegranate seed oil treatment. Except pomegranate seed oil treatment, other treatments showed less TSS than the control. In most of the treatments, the content of phenol, flavonoid and antioxidant was at a higher level than the control. The average comparison results showed that the fruits coated with 1% gum (85.36 units/ml) showed significantly more peroxidase activity than the control (60.35 U/ml). Persian gum edible coating 1% and 0.5% as well as Persian gum 1% in combination with pomegranate seed oil significantly controlled the activity of polyphenol oxidase enzyme. The treated samples showed less yellowness (b*) than the control. In general, the best marketability was observed in fruits coated with 1% gum. Therefore, it is recommended to use this coating to preserve the freshness and quality of the Mexican lime fruit during storage in the environment.

Keywords

• antioxidant
• edible coatings
• mexican lime
• postharvest