Effect of alginate coating on chives (Allium schoenoprasum L.) quality during storage
Vol. 130 No. 3B (2021), Original Article
Vol. 130 No. 3B (2021)

Effect of alginate coating on chives (Allium schoenoprasum L.) quality during storage

Original Article
https://doi.org/10.26459/hueunijard.v130i3B.6076
Published 2021-07-15
Nguyen Thy Đan Huyen
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Nguyen Hien Trang
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
PDF (Vietnamese)

Keywords

Aliginat
chất khô hòa tan
củ ném
hao hụt khối lượng
màng bao Alginate
chives bulb
coating
weight loss

Abstract

This study assesses the effect of alginate coating on the quality of chives during storage compared with the traditional method. The experiments were conducted with chives bulbs harvested after 7-month planting. The bulbs were coated with 0, 1, 2, and 3% (w/w) alginate solutions and stored in the sand at                27–29 °C and 65–68% humidity for 100 days. The results show that the alginate coat reduces weight loss and peeling of chives bulb during storage. The 3% alginate coat provides the best outcomes with the lowest weight loss at 15.98%, the remaining oil content after storage at 0.20%, and the rate of mold contamination at 3.17%. After storage, the chive bulbs remain stable without peeling. The volatile sulfur content in the bulb oil is as high as 0.153%. The bulb germination also remains intact, and the bulbs can be used as seeds for the next cultivation season.

https://doi.org/10.26459/hueunijard.v130i3B.6076
PDF (Vietnamese)

References

  1. Lăng Thị Vân Anh (2010), Nghiên cứu đặc điểm thực vật và thành phần hóa học của cây hành tăm, Luận văn thạc sĩ Dược học, Trường Đại học Y dược Hà Nội.
  2. Lê Thanh Long, Nguyễn Thị Kim Uyên, Nguyễn Thị Thủy Tiên, Lê Đại Vương (2019), Khả năng kháng nấm Aspergillus niger N2 trên hành tăm sau thu hoạch của nanochitosan được tạo ra bằng phương pháp gel ionic kết hợp sóng siêu âm, Tạp chí Khoa học và Công nghệ nông nghiệp, 3(2), 1349–1358.
  3. TCVN 8548 : 2011: Tiêu chuẩn Việt Nam TCVN 8548 : 2011 về hạt giống cây trồng – phương pháp kiểm nghiệm.
  4. TCVN 9016 : 2011: Tiêu chuẩn Việt Nam TCVN 9016 : 2011 về rau tươi – phương pháp lấy mẫu trên ruộng sản xuất.
  5. TCVN 9678 : 2013: Tiêu chuẩn Việt Nam TCVN 9678 : 2013 về Tỏi khô – Xác định các hợp chất lưu huỳnh hữu cơ dễ bay hơi.
  6. Hoàng Kim Toản, Tạ Sáu, Trần Đăng Hòa, Trần Thị Thu Giang, Nguyễn Đình Thi (2017), Đánh giá thực trạng sản xuất hành tăm (Allium schoenoprasum) trên các vùng đất cát ven biển từ năm 2010 đến 2014 tại Quảng Trị, Tạp chí Khoa học Đại học Huế, 126(3C), 121–131.
  7. Ali, A., Maqbool, M., Ramachandran, S., Alderson, P.G. (2010), Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicumL.) fruit, Postharvest Biology and Technology, 58, 42–47.
  8. Aloui H., Khwaldia K., Gonza´lez L. S., Muneret L., Jeandel C., Hamdi M., Desobry S. (2014), Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation, International Journal of Food Science and Technology, 49, 952–959.
  9. AOAC (Association of Official Analytical Chemists) (1994), Official methods of analysis, 16th edn, Virginia, USA.
  10. Barker L. R. (2002), Postharvest technical training handbook, Industries Queensland Department of primary intrustries, Australia.
  11. Chiabrando V., Giacalone G. (2016), Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage, Fruits, 71(2), 79–85.
  12. Chiabrando V., Giacalone G. (2015), Effects of alginate edible coating on quality and antioxidant properties in sweet cherry during postharvest storage, Ital. J. Food Sci., 27, 173–180.
  13. Chiumarelli M., Ferrari C. C., Saranto´poulos C. I. G. L., Hubinger M. D. (2011), Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate, Innovative Food Science and Emerging Technologies, 12, 381–387.
  14. Díaz A. B., Vera J. R., Fermín L. R., Méndez A. M., Zambrano R. A., Contreras L. R. (2011), Composition of the essential oil of leaves and roots of Allium schoenoprasum L. (Alliaceae), Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas, 10(3), 218–222.
  15. Díaz-Mula H. M., Serrano M., Valero D. (2012), Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit, Food Bioprocess Technology, 5, 2990–2997.
  16. Fan Y., Xu Y., Wang D., Zhang L., Sun J., Sun L., Zhang B. (2009), Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria9ananassa) preservation quality, Postharvest Biology and Technology, 53, 84–90.
  17. Hershko V., Nussinovitch A. (1998), Physical properties of alginate-coated onion (Mium cepa) skin, Food Hydrocolloids, 12, 195–202.
  18. Mnayer D., Tixier A. S. F., Petitcolas E., Hamieh T., Nehme N., Ferrant C., Fernandez X., Chemat F. (2014), Chemical Composition, Antibacterial and Antioxidant Activities of Six Essentials Oils from the Alliaceae Family, Molecules, 19, 20034–20053.
  19. Parreidt T. S., Müller K., Schmid M. (2018), Review: Alginate-Based Edible Films and Coatings for Food Packaging Applications, Foods, 7, 170, 1–38.
  20. Rao T. V. R., Baraiya N. S., Vyas P. B., Patel D. M. (2016), Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritianaLamk. Var. Gola), J Food Sci Technol, 53(1), 748–756.
  21. Sachan Nikhil K., Pushkar Seema, Jha Antesh, Bhattcharya A. (2009), Sodium alginate: the wonder polymer for controlled drug delivery, Journal of Pharmacy Research, 8, 1191–1199.
  22. Singh V., Chauhan G., Krishan P., Shri R. (2018), REVIEW: Allium schoenoprasumL.: a review of phytochemistry, pharmacology and future directions, Natural product research, 32(18), 2202–2216.
  23. Soliman E., El-Moghazy A. Y., Eldin M. S. M., Massoud M. A. (2013), Microencapsulation of Essential Oils within Alginate: Formulation and in Vitro Evaluation of Antifungal Activity, Journal of Encapsulation and Adsorption Sciences, 3(1), 48–55.
  24. Štajner D, Popović BM, Ćalić-Dragosavac D, Malenčić D, Zdravković-Korać S. (2011), Comparative study on allium schoenoprasum cultivated plant and Allium schoenoprasumtissue culture organs antioxidant status, Phytother Res, 25, 1618–1622.
  25. Wissam Zam (2019), Effect of Alginate and Chitosan Edible Coating Enriched with Olive Leaves Extract on the Shelf Life of Sweet Cherries (Prunus avium L.), Journal of Food Quality, 2–7.