The Effect of Packaging and Coating on the Engineering and Aromatic Properties of Apricots

Authors

1 Department of Agricultural Machinery Engineering, Sonqor Agriculture Faculty, Razi University-Kermanshah- Iran

2 department of agricultural machinery engineering , Sonqor agricultural faculty, Razi university, Kermanshah , Iran

Abstract

In this research, apricot fruit has been evaluated during the storage. Packaging with polyethylene film (PE) and polyethylene equipped with Nano-silica particles, as well as modified atmosphere packaging (MAP) and coating (Chitosan coating) were used as treatments to preserve apricots for 20 days. Physical tests (weight loss and moisture), appearance evaluation (L*, a*, b*, BI and ∆E), chemical tests (pH, TSS and TA), mechanical test (Fmax and Emod) and finally olfactory test (E-nose) was performed. The obtained results showed that the treatments of the storage period, packaging film, atmosphere modification and coating as well as some mutual effects had a significant effect (at the level of 1 and 5%) on the changes in engineering properties of apricots. It was found that the use of coating in an agricultural product such as apricot affected its properties more strongly, so that the most recorded changes for most properties were in the samples coated and packed with normal film and normal atmosphere (code 112) was observed, while preservation of apricot quality (less changes in engineering properties) was improved in uncoated and packaged samples under modified atmosphere. Also, by examining the data obtained from the olfactory test, the lowest and highest classification accuracy with the help of C-SVM is related to the classification based on the type of packaging film and cover. The best structure of the neural network in classification based on coverage is 2-9-10.

Keywords

References

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Agricultural Mechanization
Volume 9, Issue 2
September 2024
Pages 67-80

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History

  • Receive Date: 25 August 2024
  • Revise Date: 16 October 2024
  • Accept Date: 20 October 2024

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