Abstract

Edible coating based on Alyssum homalocarpum seed gum (AHSG) and chitosan for coating of fresh apricot was optimized using response surface methodology (RSM). The independent variables included concentrations of AHSG and chitosan in coating solution. The response variables studied were total soluble solid, weight loss, titratably acidity, pH, reducing sugar, moisture content, and firmness. Results indicated that RSM models were significantly (p < .05) qualified for all response variables, except for total soluble solid and titratable acidity. The regression models demonstrated R-2 ranging from .78 to .99. AHSG concentration influenced the weight loss, pH, and firmness, while chitosan concentration had an effect on pH and moisture content. This study showed that the coating can improve apricot firmness and stability in terms of weight loss, pH, and moisture content. The study suggested that a combination of AHSG 1.02 (w/w) and chitosan 0.33 (w/w) is the best one to achieve the desirable responses.