The Usage of Edible Films Extracted from Cherry and Apricot Tree Gums for Coating of Strawberry (Fragaria ananassa) and Loquat (Eriobotrya japonica) Fruits

Abstract

The gum exudates leaking from cherry and apricot trees were used as edible coating material in this study. Some chemical properties of these gums were analysed whether they are proper as edible coating or not. Carbon, hydrogen, nitrogen and sulfur percentages were determined by elemental analysis. Both two gums were found rich in phenolic content and their antioxidant capacities were detected high as a result of the analysis. The behaviours against the heat and losses of weight of the films extracted from gums were determined by thermal analysis. According to these analysis, films were found heat tolerant up to 400°C. It was observed that the surface images of the films taken by SEM were homogeneous and a regular structure. Afterwards, strawberry and loquat fruits were coated with film solutions extracted from gums. The coated/uncoated fruits stored in refrigerator at 4±1°C were compared in respect of shelf life, organoleptic and microbiologic properties. It was seen that the films extended shelf life of the coated fruits. The total bacteria, yeast-mould and coliform bacteria levels of the uncoated samples were highest level at the end of the storage. Also, coatings affected positively organoleptic properties of the fruits. According to the sensory analysis test, the coated fruits had higher points from the uncoated fruits. The cherry and apricot tree gums are suitable materials to use as edible coating.