Date

2012

Author

Can Çetin, Ayça

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The effects of edible chitosan coating on quality factors of pomegranate (Punica granatum) arils were investigated in the present research. For that purpose, pomegranate arils were treated with 0% (control) and 1% chitosan (extracted from shrimp shells and deacetylated (.75%)) solutions and stored at 4 } 0.5 oC for 22 days. The weight loss, pH, total soluble solids, titratable acidity, total phenolic content, total radical scavenging capacity, total anthocyanin content, total mesophilic aerobic bacteria, total yeast and molds counts and sensorial properties of both chitosan coated and uncoated arils were monitored at an interval of 3 days starting from 1st day up to 22nd day and color parameters were monitored at an interval of 2 days starting from 1st day up to 21st day. Results were statistically analyzed (p.0.05). The chitosan coating retarded weight loss, delayed the decline in sensorial quality and total anthocyanin content. Chitosan coated arils had higher contents of soluble solids, titratable acidity and pH than uncoated arils. The chitosan coating effectively delayed the microbial decay. The chitosan coating resulted in higher lightness (L*) and total color difference (ĢE) values and lower hue angle (H*) and chromaticity (C*) values. The chitosan coated arils showed lower radical scavenging capacities. The results indicated that application of chitosan coating effectively maintained quality parameters of pomegranate arils during 22 days of storage except radical scavenging activities and chromaticity values. According to the study findings chitosan coating process extended the shelf life of refrigerated pomegranate arils from 15 days to 19 days.

Subject Keywords

Processed foods., Pomegranate industry.

URI

http://etd.lib.metu.edu.tr/upload/12614081/index.pdf
https://hdl.handle.net/11511/21295

Collections

Graduate School of Natural and Applied Sciences, Thesis