| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4517645 | Postharvest Biology and Technology | 2017 | 9 Pages |
•Novel edible films of basil seed gum as coating were applied for fresh cut apricots.•Oregano essential oil substances kept quality and increased shelf-life of apricot.•Basil seed gum containing Oregano EO can be used as edible packaging.
Basil seed gum (BSG) edible films containing with Origanum vulgare subsp. viride essential oil (OEO) (1–6%) were formulated in order to coating of fresh cut apricots. Chemical attributes, microbial load and sensory characteristics of coated fresh apricot-cut during cold storage at 4 °C for 8 d were investigated. The addition of OEO significantly decreased water vapor permeability (WVP) of films while increased their moisture content (p < 0.05).The applied coatings reduced total plate count, yeasts and molds populations. Among all tested treatments, the BSG +6% OEO was determined as the most effective in reducing the microbial populations of apricot cuts. In comparison with the control, total soluble phenolic and antioxidant activity of OEO added samples was enhanced significantly at the end of cold storage. The new introduced incorporated OEO BSG film and coating could provide great improvement in terms of odor and overall acceptability and it could be applied in order to maintain quality of fresh apricot cuts.
