جستجوی مقالات مرتبط با کلیدواژه "میزان کپک و مخمر" در نشریات گروه "صنایع غذایی"

Due to the limitations in the use of chemical compounds, one of the alternative methods is to use natural compounds in the storage of products. Therefore, the present study was performed to investigate the effect of Aloe vera gel (at a concentration of 100%) and different levels of lemon peel essential oil (0, 100, and 150 μl/l) on some physicochemical and qualitative characteristics of apricot fruit (Nouri cultivar) during three storage period (1, 10 and 20 days) was conducted as a factorial experiment in a randomized complete base design with 3 replications. In each storage period, weight loss percentage, total soluble solids (TSS), titratable acidity (TA), flavour index, vitamin C, pH, fruit shelf life and total count of mold and yeast were examined. The results showed, the highest weight loss was related to the control (without aloe vera gel and essential oil) treatment on the twentieth day after fruit storing. The highest flavor index was related to the treatment composition of Aloe vera gel coating on the tenth day. The highest amount of vitamin C was related to the treatment composition of Aloe vera gel coating and 100 µl / l of essential oil of lemon peel on the tenth day after storing. The number of molds and yeast colonies was observed in the control treatment and the lowest growth rate of molds was observed in the Aloe vera gel treatment with 100 μl / l of lemon peel essential oil .In general, the use of aloe vera gel with 100 μl / l of essential oil of lemon peel as a natural combination improved the quality characteristics of the apricot fruit (Nouri cultivar) in tenth days after fruit storing by an increase to the TSS, and vitamin C, and reduced to weight loss and growth of microorganisms. Therefore, these compounds can be introduced as a suitable method in the post-harvest technology of this fruit.