000			03006cab a2200337Ia 45 0
001			u203573
003			SIRSI
008			130108s2009 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART JARKU V35 No2 18
100	1		_aEl-Sebaiey, Laila A.
240	1	0	_aJournal of agricultural research Kafrelsheikh Univeristy, 2009 v. 35 (2) _h[electronic resource].
245	1	0	_aEffect of edible coatings on quality and shelf-life of minimally processed vegetables strawberries (Fragaria ananssa) and green bell pepper (Capsium annum L.) _h[electronic resource].
246	1	5	_aتأثير مواد التغليف الغذائية على الجودة وإطالة فترة الصلاحية للخضروات محدودة التجهيز (ثمار الفرولة – الفلفل الاخضر بشكل الجرس).
300			_aP. 636-659.
504			_aIncludes references.
520			_aThis study was carried out to investigate the possibility of extending the shelf life and maintenance of physical, chemical and organoleptic properties of minimally processed strawberries (whole and fruit halves) and green bell pepper (longitudinal slices) during storage at +1c and 70-75% RH, using edible coatings. The edible coatings prepared and used to evaluate their effectiveness were sodium alginate (SA), xanthan gum (XG), carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), low methoxyl pectin without glycerol (LMP without G), gelatin (G) and locust bean gum (LBG). 2.5% v/v glycerol was added as plasticizer to the prepared edible coatings. Dipping in a mixture composed of 1% w/v L ascorbic acid and 1% w/v citric acid as antibrowning solution, and dipping in 2% w/v calcium chloride solution as a solidifying agent was utilized. Organoleptic properties, weight loss, total soluble solids (TSS), firmness, moisture content, pH value, ascorbic acid content and microbial contamination were determined during the storage periods that lasted 15 days. SA and LMP coatings were significantly the best coatings among all the used coatings in maintenance of quality and extending the shelf life ofstrawberries for 7 days with good quality compared with uncoated sample which became unacceptable after 2 days. XG and LMP were the best coatings for green bell pepper, extending shelf life for 11 and 10 days respectively compared with 3 days for uncoated samples. Keywords: Edible coating - shelf life - minimal processing - strawberries - green bell pepper.
546			_aSummary in Arabic.
650		0	_aBell pepper _xPacking.
650		0	_aStrawberries _xPacking.
650		0	_aStrawberries _xStorage.
650		0	_aEdible coatings.
650		0	_aBell pepper _xStorage.
700	1		_aZein, Raga I.
700	1		_aRabie, S. M.
700	1		_aEl-Abd, M. A.
773	0		_tJournal of Agricultural Research Kafrelsheikh Univeristy. _g2009.v.35(2) _x1110-032X _7nnas _wu191359
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2009/JARKU/3509/2/636.pdf _zFull Text Article.
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999			_c54973 _d54973