Effects of edible coatings and packaging on the quality change and shelf life of ready to eat fresh cut Sisaket shallot
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Abstract
This study investigates the effect of edible coating types made from Okra extract, Okra (Abelmoschus esculentus (L.) Moench) extract with Garlic (Allium sativum L.) extract, Okra extract with Fingerroot (Boesenbergia rotunda (L.)) extract, commercial coatings, and types of packaging on the quality and shelf life of Sisaket fresh-cut shallots. Shallots with a diameter of 2±0.5 cm were selected, peeled, and cleaned. The selected shallots were dipped in various types of coatings and packed in foam trays covered with PVC plastic film and Nylon-LLDPE bags under vacuum conditions. The samples were stored at 12 °C for 16 days. The results showed that the optimum condition was coating fresh-cut shallots with Okra extract and Fingerroot extract and packaging them in Nylon-LLDPE bags under vacuum conditions. Coating with edible coating and using nylon-LLDPE plastic, which has better vapor and gas barrier properties than PVC film, can control the moisture of the shallots after cutting, reducing weight loss, and causing minor changes in hue angle and firmness. This condition shows no difference in microbiological safety compared with using commercial coatings during 16 days of storage. This research indicates that coating with herbal plant extracts, packaging types, and packing conditions affect weight loss, color values, and firmness of fresh-cut shallots. The results of this study can be used as basic information to produce edible coatings from other herbal plant extracts to extend the shelf life of vegetables and fruits in the future
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References
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