Effect of polysaccharide- based edible coating (starch and pectin) on quality of Mazafati date fruit

Because of unsuitable storage conditions and packaging types during storage period, change physicochemical characteristics of date palm fruit and so the product turns to sour, sticky and hard. The application of edible coating to overcome this problem has been suggested. Edible coatings may enhance the boundary layer resistance resulting enhanced shelf life of product. The purpose of this research was evaluating effect of polysaccharide based edible coating on quality of Mazafati date fruit. In this research Mazafati date fruit coated with polysaccharide based coatings (starch and pectin) and stored at 4 and 25°C for 3 months. During this period of storage total soluble solids (brix), PH, titratable acidity, Water insoluble solids, weight loss, percent of pestilence and reducing sugars were evaluated. Results showed that coating, temperature and storage time effect on most physicochemical properties of date fruit significantly. Coating delayed some changes of the physicochemical properties of date fruit. Pectin was more effective than starch on stability of date fruit. Increasing temperature decreased pH and Water insoluble solids and increased brix, titratable acidity, weight loss and reducing sugars. Least value of weight loss (5/12%) and most value of Water insoluble solids (14%) were related to pectin coating and 4°C and most value of titratable acidity (0/29%) was related to pectin coating and 25°C at the end of storage time.