University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 43 1 2012 08 22 A Comparison of Chitosan-Clay and Fungicide-Wax Coatings on some Quality Properties of Thomson Navel Orange during Storage A Comparison of Chitosan-Clay and Fungicide-Wax Coatings on some Quality Properties of Thomson Navel Orange during Storage 37 45 35205 10.22059/ijbse.2012.35205 FA Ebrahim Taghinejad Mohammad Hadi Khoshtaghaza 0000-0001-6754-6401 Maziar Faghih Nasiri Mohammad Hadi Movahed Nejad Journal Article 2011 10 19 Most consumers prefer natural coatings to the chemical ones to act as an enhancement of storage quality of fruits. In this research, quality of Thomson oranges coated with chitosan-clay nano composite edible coating plus fungicide-wax chemical coating was compared with a non-coated sample during storage for a period of 3 months through a factorial design (3×4). Orange samples were kept in a cold storage at 5^oC temperature and 85-90% of relative humidity. The pH, titratable acidity of orange juice, weight loss percentage, peel shear and fracture forces as well as the coefficient of elasticity were assayed during storage. Results indicated significant differences among different coatings on all the measured dependent variables except on peel shear force (p<0.01). In addition, storage duration significantly affected weight loss, fruit peel cutting and fracture forces (p<0.01). Also fruits coated with Chitosan-clay showed reduction in weight loss, increase in pH, the highest fracture force as well as the coefficient of elasticity as compared with the control samples. Therefore, it is concluded that the coating increased fruit resistance to fungal diseases, retained inner texture strength and prevented the decrease in fruit quality. Most consumers prefer natural coatings to the chemical ones to act as an enhancement of storage quality of fruits. In this research, quality of Thomson oranges coated with chitosan-clay nano composite edible coating plus fungicide-wax chemical coating was compared with a non-coated sample during storage for a period of 3 months through a factorial design (3×4). Orange samples were kept in a cold storage at 5^oC temperature and 85-90% of relative humidity. The pH, titratable acidity of orange juice, weight loss percentage, peel shear and fracture forces as well as the coefficient of elasticity were assayed during storage. Results indicated significant differences among different coatings on all the measured dependent variables except on peel shear force (p<0.01). In addition, storage duration significantly affected weight loss, fruit peel cutting and fracture forces (p<0.01). Also fruits coated with Chitosan-clay showed reduction in weight loss, increase in pH, the highest fracture force as well as the coefficient of elasticity as compared with the control samples. Therefore, it is concluded that the coating increased fruit resistance to fungal diseases, retained inner texture strength and prevented the decrease in fruit quality. https://ijbse.ut.ac.ir/article_35205_604a8a0768677ecf2e60e7e9b8cb4f21.pdf