Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP

Document Type : Research Article




High metabolic and transpiration activity and respiration rate of the edible seed sprouts reduce their quality. The modified atmosphere packaging technique and coating are used to maintain the quality and increase the shelf life of fresh-cut fruits and vegetables. The improvement of the space inside the package is made by the interaction between the two processes of product respiration and gas transfer and film permeability. To overcome the limitations of this system, perforated-modified atmosphere packaging was proposed. This study aims to investigate the effect of basil seed mucilage-based coating and modified atmosphere packaging on the kinetics of variations in sensory characteristics and lightness of fresh wheat sprouts. The coated and uncoated fresh wheat sprouts were packed into polyethylene bags (42 μm ), the bags had one and two holes (500 μm) and some others had no holes. The treatments were kept at 10 ˚C for nine days and experiments were performed every three days. Sensory properties were examined by consumers and lightness was by Hunterlab. Zero- or first-order kinetics were used for modeling and the effect of temperature was demonstrated using the Arrhenius equation. Shown that coating, perforations, storage time, and simultaneous interaction of coating and storage time are significantly effective on fresh wheat sprouts' lightness and overall acceptability (P˂0.05). The Low lightness in the package no hole, was related to the consumption of oxygen and the production of carbon dioxide and ethanol. The simultaneous use of perforated-modified atmosphere packaging (two holes) and basil seed mucilage-based coating had a positive effect on the quality characteristics of wheat sprouts. Pearson's correlation coefficient above indicates a strong correlation between sensory attributes and physicochemical properties (r≥91). The coefficient, the zero-order kinetic was selected for overall acceptability and lightness. R2> 0.96 expressed the correlation between laboratory and predicted data for lightness and overall acceptability.

Graphical Abstract

Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP


  • The edible BSM-based coating was investigated to coating wheat sprouts and its potential to increase the shelf life of wheat sprouts.
  • The instrumental color change (lightness, L*) and the sensory evaluation (overall acceptance) for coated and uncoated samples under MAP during 9 storage were evaluated.
  • In order to modeling of instrumental color and the overall acceptance of wheat sprouts under MAP system, zero and first order kinetics were used.
  • The use of perforated-MAP and BSM-based coating was able to maintain the quality of wheat sprouts during the storage time.


Main Subjects

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