Claim · model-written summary
The MPPE coating reduced weight and firmness loss of plums compared with uncoated plums during 20 days of storage at 5 and 23°C.
- Taxon
- plum
Prunus domesticae2 - Treatment
- micellar pomegranate peel extract (MPPE)e2
- Outcome
- weight and firmness losse1
- Direction
- reductione1
- Qualifier
- during storage of 20 days at 5 and 23°Ce1
- Comparator
- uncoated onese1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Results showed that, during storage of 20 days at 5 and 23°C, a recognizable reduction in weight and firmness loss with a stable respiration rate of coated plums than uncoated ones (4.5% and 8.4% at 5 and 23°C respectively) were noticed”
e2“The present investigation applied a new coating (taro starch‐casein composite enriched with micellar pomegranate peel extract (MPPE)) to mature plum ( Prunus salicina L.) fruits in a randomized factorial design with five replicates”
Title
Pavankumar R. More; Kakoli Pegu; Shalini S. Arya Journal of Food Processing and Preservation 2022. doi:10.1111/jfpp.17226
Other claims from this paper (9)
- Intervention effect Coated plums kept a stable respiration rate compared with uncoated plums.
- Observation The coating provided appealing optical properties to plums.
- Observation The coating controlled changes in pH and acidity of plums exceptionally well.
- Intervention effect The coating significantly reduced the change in total soluble solids at the end of storage, to 9 and 11.67 °brix at 5 and 23°C versus 11.83 and 13.08 °brix in uncoated fruit.
- Intervention effect Bioactive compound losses (polyphenols, flavonoids, antioxidant capacity, ascorbic acid) were arrested by the bioactive coating.
- Observation Total anthocyanins, carotenoids and reducing sugars rose slightly in plums stored at 23°C.
- Intervention effect The rise in total anthocyanins, carotenoids and reducing sugars was efficiently suppressed in coated plums stored at 5°C.
- Intervention effect Microbial growth was effectively controlled in coated plum fruit.
- Intervention effect MPPE coating extended the shelf life of plums to at least 20 days at 5°C and 14 days at 23°C, compared with about 12 and 8 days for uncoated fruit.