بهینه سازي سطح پاسخ تغییرات برخی خواص کیفی و فیزیکوشیمیایی انگور سیاه (رقم رشه) پوشش دهی شده با مالتودکسترین حاوي کیتوزان و عصاره برگ زیتون طی دوره انبارداري.

Grape is one of the most important fruits in the world and despite being nonclimacteric, itsquality decreased rapidly. The main goal of post-harvest technology is to reduce losses during the post-harvest period. Different methods have been proposed to increase the shelf-life of fruits and vegetables, mainly including the use of chemical preservatives that have problems and limitations. Nowadays, demandforusing natural compounds including active edible coatings for keeping fruits quality has increased. This study was conducted to investigate the effect of maltodextrin edible coating containing different concentrations of chitosan and olive leaf extract on shelf-life and qualityattributes (including total soluble solids, fruit juice pH and acidity, flavor index, total phenolic compounds, vitamin C and organoleptic properties) of black grape fruit (Rashehvariety) during 90 days of storage period. Results showed that using maltodextrin coating containing chitosan and olive leaf extract reduced weight loss and prevented the degradation of phenolic compounds and vitamin C of samples during storage period. Increasing storage time resulted in a decrease in the amount of acidity and increased pH of samples, while increasing chitosan concentration and olive leaf extract increased the maintains of organic acids and decreased the pH of grape samples. The amount of total soluble solids in grape samples increased with increasing storage time. Results showed that the use of maltodextrin coating containing chitosan and olive leaf extract maintained the quality and reduced the degradation of the sensory properties of grape fruit during storage period.The best conditions for storing grape fruit include maltodextrin coating containing 2% chitosan and 0.75% olive leaf extract. At these conditions, storage time is about two months (57.30 days) and in this period, grape fruit has the minimum weight loss, but vitamin C and total acceptabilityare maximum, the desirabilityof these optimum conditions is 0.703. [ABSTRACT FROM AUTHOR]