The effects of chitosan coating and vacuum packaging on quality of fresh-cut pumpkin slices during storage

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dc.authorid0000-0001-8506-9899en_US
dc.authorid0000-0003-4536-7239en_US
dc.authorid0000-0002-4313-1014en_US
dc.contributor.authorYüksel, Çiğdem
dc.contributor.authorAtalay, Derya
dc.contributor.authorErge, Hande Selen
dc.date.accessioned2023-08-17T11:12:20Z
dc.date.available2023-08-17T11:12:20Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionTurkiye Bilimsel ve Teknolojik Arastirma Kurumu(Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK))en_US
dc.description.abstractThe quality of fresh-cut products can be improved by edible coatings and packaging. In this study, fresh-cut pumpkin slices, coated with chitosan and vacuum-packed, were stored at 4 and 10 degrees C for 21 days. The effects of chitosan and vacuum packaging on color, microbiological load, and beta-carotene content of samples were performed during storage. Texture analyses were conducted only on the first and last days of the period. Microbial counts of coated and vacuum-packed samples were restricted as compared to untreated samples. At both storage temperatures, beta-carotene content and a* value of all samples increased while L*, b*, C*, and h degrees values decreased. Changes in beta-carotene and color values (a*, b*, C*, and h degrees) were fitted to zero-order kinetics. The highest textural parameters were determined in coated and vacuum-packed samples. Both coated and vacuum-packed pumpkin slices stored at 4 degrees C can be recommended especially for textural and microbiological quality. Novelty impact statement In this study, coated and vacuum-packed fresh-cut pumpkin slices with potential marketability, have been pointed out. It is noticed that chitosan coating combined with vacuum packaging provides a good preservation for fresh-cut pumpkin slices stored at low temperature. Chitosan can be proposed as an antimicrobial agent due to lower microbiological criteria in chitosan-treated pumpkin slices and vacuum packaging can be suggested a good barrier for keeping the color of the samples stored at low temperature.en_US
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu [118O971]en_US
dc.identifier.citationYüksel, Ç., Atalay, D., & Erge, H. S. (2022). The effects of chitosan coating and vacuum packaging on quality of fresh‐cut pumpkin slices during storage. Journal of Food Processing and Preservation, 46(3), e16365.en_US
dc.identifier.doi10.1111/jfpp.16365
dc.identifier.endpage10en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85123196644en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1111/jfpp.16365
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11565
dc.identifier.volume46en_US
dc.identifier.wosWOS:000761731300001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAtalay, Derya
dc.institutionauthorErge, Hande Selen
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakTurkiye Bilimsel ve Teknolojik Arastirma Kurumu [118O971]
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectShelf-Life Extensionen_US
dc.subjectModified Atmosphereen_US
dc.subjectPostharvest Qualityen_US
dc.subjectEdible Coatingsen_US
dc.subjectMaxima L.en_US
dc.subjectFruitsen_US
dc.titleThe effects of chitosan coating and vacuum packaging on quality of fresh-cut pumpkin slices during storageen_US
dc.typeArticleen_US

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