foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-4-605-611foodsyst-635Research ArticleСтатьиLaser irradiation and pomegranate peel for preservation of the strawberry qualityЛазерное облучение и кожура граната для сохранения качества клубникиhttps://orcid.org/0000-0002-7040-3142ЭльсайедН.ElsayedN.

Эльсайед Нерсен  — адъюнкт-профессор, кафедра науки о  питании, сельскохозяйственный факультет

12613, Египет, Гиза, ул. Гамаа, 1

Tel.: + 2–0112–244–58–88

Nesren Elsayed, Associate Professor, Department of Food Science, Faculty of Agriculture

1, Gamaa Street, Giza, 12613, Egypt

Tel.: + 2–0112–244–58–88

nesrensayed@agr.cu.edu.eghttps://orcid.org/0000-0002-6991-8130ЭлькашифХ.ElkashefH.

Элькашиф Хейни — адъюнкт-профессор, кафедра науки о молоке, сельскохозяйственный факультет

12613, Египет, Гиза, ул. Гамаа, 1

Тел.: + 2–0112–570–95–80

Hany Elkashef, Associate Professor, Dairy Science Department, Faculty of Agriculture

1, Gamaa Street, Giza, 12613, Egypt

Tel.: + 2–0112–244–58–88

hany.ahmed@agr.cu.edu.eghttps://orcid.org/0000-0002-4974-4399АлиС. Р.AliSh. R.

Али Шаймаа Раби — PhD, лектор, Отдел применения лазеров в метрологии, фотохимии и сельском хозяйстве, Национальный институт лазерных технологий (NILES)

12613, Египет, Гиза, ул. Гамаа, 1

Тел.: +2–01000–355–31–11

 

Shaimaa R. Ali, PhD, Lecturer, Department of the Laser Application in Metrology, Photochemistry and Agriculture, LAMPA National Institute of Laser Enhanced Sciences (NILES)

1 Gamaa Street, 12613, Giza, Egypt

Tel.: +2–01000–355–31–11

shaimaa.rabee.ali@niles.eduКаирский университетЕгипетCairo UniversityEgypt20240302202574605611Copyright © Elsayed N., Elkashef H., Ali S.R., 20252025Эльсайед Н., Элькашиф Х., Али С.Р.Elsayed N., Elkashef H., Ali S.R.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/635

The present study is aimed to explore the influence of laser irradiation and coating with chitosan and pomegranate peel extract on the physico-chemical properties, weight loss, firmness, functional, microbiological, color, and sensory characteristics of strawberry for fifteen days of cold storage. Four treatments of strawberry were conducted with laser irradiation for 6 min. The second, third, and fourth groups were coated with chitosan, pomegranate peel extract (PPE), and mixture of chitosan and PPE at ratio 1:1. Compared to untreated strawberries, the exposure to laser radiation decreased the weight loss of strawberries by 43.44%. Also, the laser irradiation reduced the negative effect of storage on the total phenolic content, anthocyanin, ascorbic acid, and antioxidant ability of strawberry. The exposure of strawberry to laser irradiation reduced the counts of fungi and psychrotrophic bacteria and provided the positive effect on the color and sensory attributes. The coating with PPE and chitosan enhanced the positive effect of laser irradiation on the functional and quality properties of strawberry during its cold storage. It can be concluded that laser irradiation and coating with PPE may be applied as novel techniques for the preservation of strawberry properties during its storage period.

Настоящее исследование направлено на изучение влияния лазерного облучения и нанесение покрытия из хитозана и экстракта кожуры граната на физико-химические свойства, потерю веса, упругость, функциональные, микробиологические, цветовые и органолептические характеристики ягод клубники в течение пятнадцати дней хранения в холодном режиме. Было проведены четыре обработки клубники лазерным облучением в течение 6 минут. Вторая, третья и четвертая группы были покрыты хитозаном, экстрактом кожуры граната (ЭКГ), и смесью хитозана и ЭКГ в соотношении 1:1. По сравнению с необработанной клубникой воздействие лазерного облучения снизило потерю веса клубники на 43,44%. Кроме того, лазерное облучение снизило отрицательное влияние хранения на общее содержание фенолов, антоцианов, аскорбиновой кислоты и антиоксидантные свойства клубники. Воздействие лазерного облучения на клубнику снизило количество грибков и психротрофных бактерий, и продемонстрировало положительное влияние на цвет и органолептические свойства. Покрытие ЭКГ и хитозаном усилило положительное влияние лазерного облучения на функциональные и качественные свойства клубники при ее хранении в холодных условиях. Можно сделать вывод, что лазерное облучение и покрытие ЭКГ могут применяться как новые технологии для сохранения свойств клубники в период ее хранения.

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The authors declare that there are no conflicts of interest present.