Elma ve kivi dilimleri üzerinde kitosan ile nar ve limon kabuğu fenolik ekstraktının potansiyel kullanımı: Fiziksel, kimyasal ve duyusal özellikler

Abstract

The aim of this study was to assess the impact of different coatings, specifically chitosan and chitosan combined with pomegranate and lemon extract, compared to noncoated samples, on the quality of apple and kiwifruit slices during 21-day storage at 8°C. Results showed that during storage, the dry matter content of apple and kiwifruit slices increased with chitosan-coating or a combination of phenolic extracts and chitosan, compared to the control samples. Chitosan alone slightly increased apple slices' pH, while the use of phenolic extracts decreased pH, indicating chitosan coating's pH control. pH values fluctuated during the 21-day storage, with coated-kiwifruit slices reaching lowest levels on days 14 and 21. Weight loss occurred in uncoated-fruits, while coated fruits gained weight. L*values decreased in all kiwifruit samples during storage, except control and chitosan+phenolic-coated apples, which increased. a*values increased in chitosan-coated apples, control and chitosan+phenolic extract-coated kiwifruit samples after storage, while others showed a decrease. All samples showed decreased b*values after 21-days of storage. No visual mold formation was observed in any sample. Sensory attributes slightly decreased with increased storage duration. Overall, the combination of chitosan and phenolic extract can effectively extend the shelf life and preserve quality parameters of apple and kiwifruit slices.