The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.

El-Gendy, Manal Abbas; Mohamed, Mohsen Elsayed; Atala, Sheren Ata

doi:10.21608/ejchem.2022.156497.6794

The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.

Document Type : Original Article

Authors

¹ Food Technology Research Institute, Agricultural Research Center, Giza, EgyptFood Technol. Res. Institute, ARC, Giza, Egypt

² Horticulture Research Institute, Agricultural Research Center, Giza, Egypt

10.21608/ejchem.2022.156497.6794

Abstract

Sweet pepper (Capsicum annuum L.) fruits Monist F1 hybrid were harvested at 3/4 yellow stage on the 10th and 16th of January in the 2021 and 2022 seasons, respectively from a private farm in Ismailia Governorate, then brought to the postharvest lab, HRI, ARC, Egypt, to estimate the effect of dipping sweet pepper fruits in mucilages extracted from Jew's mellow stalks, Taro tuber peel, and Okra fruit peduncle at 0.5% and Chitosan at 1% as an edible coating on maintaining the quality of fruits, visual parameters and growth of microbial during storage (at 10°C and 95 % RH). Results showed that all treatments slowed the rate of weight loss and gave the highest value of L, which resulted in a lighter color and prevented the loss of green color compared to the highest ones obtained from the untreated (control). The best treatments were Jew's mellow stalks and Taro tuber peel mucilages because it is the most reducing weight loss %, color change, total microbial count, total carotenoids, maintaining firmness, total soluble solids, ascorbic acid, and total sugars. Jew's mellow stalks mucilage showed good general appearance and no changes exhibited of fruits till 28 days, while, fruits treated with Taro tuber peel and Okra fruit peduncle mucilages showed good appearance at the same period.

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