Turkish Journal of Agriculture and Forestry
Biochemical content of cherry laurel (Prunus laurocerasus L.) fruits with edible coatings based on caseinat, Semperfresh and lecithin
Cherry laurel is one of the most important cherry species and naturally grown in Black sea region in Turkey. Its fruits are sold at high price in local markets in northern parts of Turkey. Cherry laurel fruits are very perishable with a limited shelf life due to a high metabolic activity and susceptibility to mechanical damage and microbial attack. The effect of edible coatings (EC) based on caseinat, Semperfresh and lecithin on the fruit quality, bioactive content and antioxidant activity of cherry laurel fruits stored at 4 ± 1 °C for 15 days was evaluated. The EC fruits compared with uncoated fruits in terms of weight loss, brix, color, pH, titratable acidity, reducing sugar, total sugar, sucrose, total phenolic content, DPPH-IC50, ABTS-IC50, total yeast-mold count, number of total mesophilic aerobic bacteria and ascorbic acid (Vitamin C). Results showed that Semperfresh coating was more promising on titratable acidity (0.26%), pH (4.63), invert sugar (11.77 g/100 g), total sugar (11.96 g/100 g) and sucrose (0.13 g/100 g), caseinat coating was found more promising for count of total yeast-mold count (2.93 log kob/g) and total mesophilic aerobic bacteria (3.44 log kob/g) and lecithin coating was more promising in terms of weight loss (6.77%). For radical scavenging activity and total phenolic content, Semperfresh was found more useful. Thus, caseinat, Semperfresh and lecithin showed to be a promising alternative in prolonging shelf life and preserving the quality of cherry laurel.
Edible coating, forgotten fruits, cherry laurel, Shelf life, quality
ABANOZ, YASEMİN YAVUZ and OKCU, ZÜHAL
"Biochemical content of cherry laurel (Prunus laurocerasus L.) fruits with edible coatings based on caseinat, Semperfresh and lecithin,"
Turkish Journal of Agriculture and Forestry: Vol. 46:
6, Article 11.
Available at: https://journals.tubitak.gov.tr/agriculture/vol46/iss6/11