Influence of CMC- and guar gum-based silver nanoparticle coatings combined with low temperature on major aroma volatile components and the sensory quality of kinnow (Citrus reticulata)

2016 
Summary Aroma profile and organoleptic quality of CMC- and guar gum-based silver nanoparticle-coated kinnow (Citrus reticulata cv. Blanco) was evaluated for 120 days at 4 °C and 10 °C, 85–95% relative humidity. Loss in three major aroma-active volatile compounds (limonene, linalool and γ-terpinene) was determined after every 15 days by GC-MS. Sensory quality of coated and uncoated fruit stored at 10 °C was declined during storage. Twenty five volatile aroma compounds were identified in fresh kinnow juice. Guar gum-Ag coatings and 4 °C storage has significantly reduced losses of limonene, linalool and γ-terpinene contents from 91 to 23%, 99 to 10% and 97 to 29% respectively as compared to uncoated fruit stored at 10 °C. Study suggests that CMC- and guar gum-based silver nanoparticle-coated kinnow stored at 4 °C has preserved the fruit aroma and sensory quality for 120 days.
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