الفهرس 
Effect of coating materials on shelf - life of cold strawberry and apricot fruits
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Abstract
This study was carried out to produce an edible coating with the ability to prolong shelf life of fruits and vegetables manufactured from carbohydrates or proteins. Six thickening agents [methylcellulose (MC), starch (ST), gelatin (GE), carrageenan (CR), gellan (GL) and carboxymethyl cellulose (CM)], three antimicrobial agents such as chitosan (CH), cinnamon oil (CO) and potassium sorbate (KS) and antioxidant agents such as citric acid (CA) and ascorbic acid (AA) were chosen to produce coating solutions to be applied on strawberry and apricot fruits, also such solutions were dried to obtain edible films. The physical properties [water vapor permeability (WVP) and solubility in water] and mechanical properties [tensile strength (TS) and elongation (E{u02DA})] of the edible films were determined.Three coating materials (MC, GE and ST) with the incorporation of the antimicrobial agents and the antioxidant agents were selected on the basis of their physical properties and were applied on the surface of strawberry and apricot fruits and then were stored at 4{u02DA}C for 20 and 28 days, respectively. The effect of these coating formulae on the microbiological activity, physical, chemical properties and sensory characteristics of coated fruits were determined through the storage period