Improve fresh fig preservation by edible coating and integrated effect of radiation processing and modified atmosphere packaging (MAP)
學生姓名:
林玟君
指導教授:
張祐維
學期:
109下
摘 要:
Fig fruit, with probable origins in Western Asia, is an agricultural product widespread in the Mediterranean region. Figs are an important source of carbohydrates, mainly sugars, fibers, vitamins, minerals, and antioxidants. Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. A sustainable approach to extend the shelflife of figs can be constituted by application of an edible coating able to maintain the quality of the fruit during storage. A comparison between fresh figs in a commercial preservation system, with the figs preserved in an edible coating, and an active edible coating to preserve their quality characteristics was carried out. The coating efficacy was enhanced with the addition of pomegranate peel extract at two different concentrations. The inclusion of a component with high antioxidant activity in an edible coating proved to be an excellent method for preserving the quality of this highly perishable fruit. For the other research, effects of irradiation and modified atmosphere packaging (MAP) on the quality and shelf life of fresh fig were evaluated. Combined effect of irradiation and MAP on the quality of fresh fig was also studied. To optimize irradiation dose, 1, 2, 3 and 4 kGy doses were given to fresh fig. The results indicated that MAP followed by irradiation doses of 0.5 and 1 kGy showed the best results for improving the quality and shelf - life of fresh fig.
摘要.pdf