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Journals / Gıda / 2026 / Cilt: 51 Sayı: 1

INVESTIGATION OF THE EFFECT OF EDIBLE COATINGS PRODUCED FROM SOME TROPICAL FRUITS GROWN IN ALANYA ON THE SHELF LIFE QUALITY OF STRAWBERRY

ALANYA’DA YETİŞTİRİLEN BAZI TROPİKAL MEYVELERDEN ÜRETİLEN YENİLEBİLİR KAPLAMALARIN ÇİLEK RAF ÖMRÜ KALİTESİNE ETKİSİNİN İNCELENMESİ

Zeynep Sertbaş0009-0008-8863-1427
Sinan Uzunlu(ALANYA ALAADDİN KEYKUBAT ÜNİVERSİTESİ)0000-0001-9824-7586
Journal
Gıda
Pages
152–165
Publication Date
2026-01-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, it is revealed that, addition of kumquat extract and pomelo albedo extract to mucilaginous cactus extract from prickly pear cladodes, stands as a promising alternative way to be handled in food preservation.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the physicochemical and microbiological properties of strawberry fruits dipping coated with mucilaginous extract from the cladodes of Opuntia ficus-indica, commonly known as the prickly fig, were investigated during storage period.
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Key Findings & Data:Kumquat extract (A1B1) and pomelo albedo extract (PA1), separately, added into mucilaginous cactus extract (CAC), used in dipping coating of strawberries, where then stored at 4℃ for 14 days.
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Conclusion & Impact:As a result, it is revealed that, addition of kumquat extract and pomelo albedo extract to mucilaginous cactus extract from prickly pear cladodes, stands as a promising alternative way to be handled in food preservation.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Dikenli incir · pomelo · kamkat

Abstract

In this study, the physicochemical and microbiological properties of strawberry fruits dipping coated with mucilaginous extract from the cladodes of Opuntia ficus-indica, commonly known as the prickly fig, were investigated during storage period. Kumquat extract (A1B1) and pomelo albedo extract (PA1), separately, added into mucilaginous cactus extract (CAC), used in dipping coating of strawberries, where then stored at 4℃ for 14 days. It is determined that coating with extracts displays more safety in terms of microbiological aspect, than uncoated control group. Cactus extract containing kumquat extract preserved the fruit colour the most. In terms of weight loss, fruits only coated with cactus extract resulted the lowest weight loss among other sample groups. While pH values decreased in all employed sample groups. As a result, it is revealed that, addition of kumquat extract and pomelo albedo extract to mucilaginous cactus extract from prickly pear cladodes, stands as a promising alternative way to be handled in food preservation.

Özet

Bu çalışmada, halk arasında dikenli incir olarak bilinen Opuntia ficus-indica’nın kladodu (yaprak)’ndan ekstrakte edilen müsilajlı bileşim ile çilekler kaplanmış ve depolama süresince fizikokimyasal ve mikrobiyolojik özellikleri incelenmiştir. Müsilajlı kaktüs suyu ekstraktına (CAC) ayrı ayrı kamkat ekstraktı (A1B1) ve pomelo albedo ekstraktı (PA1) eklenerek kaplanan çilek meyveleri 4℃’de 14 gün depolanmıştır. Çilek meyvelerinin ekstraktlar ile kaplanmasının kontrol grubuna kıyasla mikrobiyolojik açıdan daha güvenli olduğu belirlenmiştir. Meyve rengini en fazla kamkat ekstraktı ile hazırlanan kaktüs suyu ekstraktı korumuştur. Ağırlık kaybı açısından, meyvenin sadece kaktüs suyu ekstraktı ile kaplanması meyvelerde daha az ağırlık kaybına yol açmıştır. pH değerleri ise çalışılan tüm örnek gruplarında azalma kaydetmiştir. Sonuç olarak, tarımsal faaliyete konu olmayan dikenli incir bitkisine ait yapraklardan özütlenen müsilajlı kaktüs suyuna tropikal meyvelerden kamkat kabuğu ekstraktı ile pomelo albedo ekstraktının katılarak gıda muhafazasında alternatif bir uygulama olarak değerlendirilebileceği ortaya çıkmıştır.

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Cite This Article

Sertbaş, Z., Uzunlu, S. (2026). INVESTIGATION OF THE EFFECT OF EDIBLE COATINGS PRODUCED FROM SOME TROPICAL FRUITS GROWN IN ALANYA ON THE SHELF LIFE QUALITY OF STRAWBERRY. Gıda, Cilt: 51 Sayı: 1, 152–165. https://doi.org/10.15237//gida.GD25081

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