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Effect of ripening stage, pectin edible film and packaging conditions on fig (Ficus carica L.) quality and shelf-life (CROSBI ID 680813)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Levaj, Branka ; Dragović-Uzelac, Verica ; Pedisić, Sandra ; Elez Garofulić, Ivona ; Lončarić, Sanja ; Vahčić, Nada ; Repajić, Maja Effect of ripening stage, pectin edible film and packaging conditions on fig (Ficus carica L.) quality and shelf-life // Book of Abstracts of the VI International Symposium on Fig / Krapac, Marin ; Goreta Ban, Smiljana ; Poljuha, Danijela et al. (ur.). Poreč, 2019. str. 39-39

Podaci o odgovornosti

Levaj, Branka ; Dragović-Uzelac, Verica ; Pedisić, Sandra ; Elez Garofulić, Ivona ; Lončarić, Sanja ; Vahčić, Nada ; Repajić, Maja

engleski

Effect of ripening stage, pectin edible film and packaging conditions on fig (Ficus carica L.) quality and shelf-life

Optimal harvest time and storage conditions could prolong durability of fresh figs known as highly perishable fruit. Besides, application of edible coatings has also given promising results for figs shelf-life extension. Therefore, the aim of this study was to examine the effect of ripening stage, pectin film coating and packaging conditions on physical-chemical and sensory properties of fresh figs. After harvesting figs were divided in two batches upon ripeness stages according to firmness (threshold mature, firm ripe). Each fig batch was parted in two groups, where one was coated with pectin film and other one was not coated, and packaged in plastic boxes which were not air barrier or semipermeable bags. Prepared samples were stored at 8 °C for 15 days and analyzed for soluble solids, pH, as well as sensory evaluated (QDA) after 3, 6, 9, 12 and 15 days. Since several samples were not edible at 15th day, those results were not considered for statistical analysis. According to the obtained results, majority of sources of variation significantly influenced soluble solids and pH, which were higher in firm ripe samples packaged in bags and non-coated at 9th day. The ripeness stage significantly influenced outer fruit color, as well as sweet taste and figs’ aroma, which was better expressed in the firm ripe fig. Furthermore, packaging type, coating and storage time significantly influenced all examined sensory properties, which were better expressed in samples packaged in bags (probably as a result of passively created modified atmosphere) compared to ones packaged in boxes, as well as in non-coated samples in comparison with coated ones. Generally, based on the taste evaluation, the non-coated threshold mature figs packaged in bags had greater durability, although they were slightly lower scored for taste, than the corresponding ripe figs.

fig storage ; ripeness ; edible coating ; sensory evaluation

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Podaci o prilogu

39-39.

2019.

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objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts of the VI International Symposium on Fig

Krapac, Marin ; Goreta Ban, Smiljana ; Poljuha, Danijela ; Brkić Bubola, Karolina ; Prgomet, Iva ; Weber, Tim ; Palčić, Igor

Poreč:

Podaci o skupu

VI International Symposium on Fig

poster

02.09.2019-05.09.2019

Rovinj, Hrvatska

Povezanost rada

Prehrambena tehnologija