Effect of using Arabic Gum in the storage capacity for strawberry under conditions of cold storage

Abstract

The research was carried out in the Storage Research Laboratory of horticultural Science department at Faculty of Agriculture, Damascus University during the year 2017 to study the effect of using Arabic Gum as an edible coating preserving the quality of strawberry fruit. The results of the statistical analysis showed a significant increase in the treatment of Arabic gum in reducing weight loss after 12 days of storage (14.74%) compared to the control fruit (21.67%). The percentage of damage to treated fruits was significantly reduced (P <0.05). Using of Arabic Gum  showed significantly increasing in the values of  fruits firmness until the ninth day of storage ( 1.16 kg / cm ² ) compared to (0.67 kg / cm ² ) for the control fruit. There was no significant difference between the control and the fruits treated with Arabic Gum for the content of vitamin C and the TSS% during the whole storage period. The content of vitamin C at the end of the storage period for the control and fruits treated with Arabic Gum was (45.89 mg / 100 ml juice and 47.16 mg / 100 ml juice, respectively).