Main content area

Guar gum and ginseng extract coatings maintain the quality of sweet cherry

Dong, Feng, Wang, Xiaolin
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 117-122
Panax, Prunus avium, anthocyanins, ascorbic acid, calcium chloride, cell respiration, coatings, edible films, firmness, fruits, glycerol, guar gum, malondialdehyde, shelf life, titratable acidity, total soluble solids, weight loss
The present study was carried out to maintain the quality of sweet cherry by using the guar gum (GG) and ginseng extract (GSE) coatings during storage at 20 °C and 70–75% RH for 8 days. Coatings with 0.15% (m/v) GG + 0.1% (m/v) calcium chloride + 0.1% (m/v) glycerol + 1% (m/v) GSE presented the best characteristics to uniformly coat sweet cherry surface. Quality (weight loss, decay percentage, firmness), respiration rate, nutrient components (total soluble solids, titratable acid, ascorbic acid, total phenols, anthocyanins) and malondialdehyde evaluations were performed. Coatings with GG-GSE controlled water loss and delayed loss of firmness and of titratable acid, ascorbic acid and total phenols, compared with untreated fruit. Overall, coatings developed in this study extend sweet cherries’ shelf life for about 8 days, demonstrating for the first time that the combination of guar gum and ginseng extract as edible coating materials has great potential in expanding the shelf life of fruits.