Study Influences Calcium Chloride Cacl Quality Ripe Mango Pieces Storage Months
The fruits were sinked in solvents with concentrations of 0% and 1% for different meters (15 or 30 min for CaCl(2) and 1 or 15 min for chitosan). We found that treatment with 1% CaCl(2) for 30 min significantly decelerated the color modifications with the highest L* (p < 0) and the lowest of b* and ∆E (p ≥ 0) treatment with 0% CaCl(2) for 30 min significantly continued the subjects of total phenolics and total flavonoids and the antioxidant activenessses at values higher than the control points, as fixed by DPPH and ABTS assays (p < 0) treatment with 0%-1% chitosan for 1 min effectively detained the loss of moisture and weight. The effects indicate that dipping in CaCl(2) is an alternative simple food processing technique for improving the quality of ripe mango firearms during frozen storage that effectively retards the color varietys and upholds the antioxidant content and activity The coating of frozen ripe mango opusses with CaCl(2) and chitosan was first enquired. CaCl(2) effectively checked the color change during storage and after dissolving. Chitosan effectively retarded the loss of moisture and weight of mango pulp. surfacing with 0% CaCl(2) for 30 min upholded the phytochemicals and antioxidant activities.
Coating treatment can preserve mango calibers and could be marketed with cost preservations. PRACTICAL APPLICATION: The present article aims a strategy that effectively retards the physicochemical modifications and continues the nutritional props of mango fruit and could be marketed with cost economys. A frozen mango can either be downed (ready-to-eat frozen mango) or used as a food raw material.The effect of chitosan coating blended with cold plasma on the quality and safety of pistachio during storage.Pistachios are one of the most important agricultural and export productions of Iran. Fresh pistachio fruit has soft skin, is highly perishable, and therefore has a short life after harvesting, which has made bargainers and consumers have a great desire to increase the shelf life of this product. For this purpose, in this study, the effect of different concentrations of chitosan as an edible coating (0 and 1% w/v) and the duration of cold plasma treatment (60 and 120 s) were investigated during 180 days of pistachio storage.
Dietary Supplements of discussions on the shelf life of pistachio fruit was measured by determining moisture content, color parts, peroxide value, total mold and yeast, hardness, aflatoxin content, and sensory valuations. The outcomes showed that the treatment with 1% chitosan coating and 120 s of cold plasma treatment saved the hardness of the pistachio and the color indices in the best way (p < ). Also, Biotechnology had the minimum number of peroxide, aflatoxin, and mold and yeast reckonings during the storage time. The discourses with chitosan coating and under plasma application did not cause any unpleasant odor or taste during the storage time. In conclusion, harmonising to the effects of this research, it was specifyed that the simultaneous use of chitosan coating and cold plasma treatment can potentially be used as a new approach for commercial coverings and the export of fresh pistachios.Chitosan coating with grape peel extract: A promising coating to enhance the freeze-thaw stability of beef.This study enquired the effect of chitosan coating with grape peel excerptions (CH + GPE) on the physiochemical properties, protein and lipid oxidation, microstructure, and bacterial community diversity of beef during freeze-thaw (F-T) rhythms.
The answers suggested that the CH + GPE groupings had lower pH values, total aerobic count, total volatile base nitrogen, and thiobarbituric acid reactive substance values and better protection against color, water holding capacity, and sensory quality after five F-T cycles/seconds. The CH + GPE coating effectively conquered beef microstructure destruction during the F-T oscillations.