M.A. Thesis:

Evaluation of properties of tragacanth edible film enriched with essential oils and extracts of Zataria multiflora and lasting impact on Pear shelf life

The aim of this study was to use the Gum-Gum with the extract, thyme essential oil as edible coating and its effect on the physicochemical properties and shelf life is sweet. For this purpose, a coating solution with a concentration of 2% tragacanth Grdyd.bray prepared to provide treatments containing concentrations (1%, 2%, 3%) Thyme essential oil, was extracted using Clevenger apparatus and also to prepare concentrations (1%, 2 %, 3%) aqueous extract, in terms of ultrasound as a plasticizer Vklryd Grdyd.glysrvl calcium 1% (in order to strengthen pear tissue) was added to the solution, then dipped pears covered for 5 minutes. and were stored for 14 days at intervals of 0, 7 and 14 days under mechanical testing, colorimetry, acidity, pH and weight loss were the results showed that the pears are coated with oil during storage 14 days, compared to sweet coated and uncoated extract, weight loss and decreased PH, acidity and firmness increased. ?E increased during storage as well as edible coating reduces the amount of mold and improve the sensory properties during storage.

Keywords: Pears, thyme, tragacanth, coating