Effect of Starch-Based Edible Coatings on Quality of Minimally Processed Pummelo (Citrus maximaMerr.)

Autor:	Orapin Kerdchoechuen, Phurisa Tussavil, Nattapol Kaisangsri, Natta Laohakunjit, Frank B. Matta
Rok vydání:	2011
Předmět:	chemistry.chemical_compound Ecology Chemistry Starch Transmission rate Postharvest food and beverages Titratable acid Plant Science Food science Horticulture Shelf life Agronomy and Crop Science
Zdroj:	International Journal of Fruit Science. 11:410-423
ISSN:	1553-8621 1553-8362
DOI:	10.1080/15538362.2011.630588
Popis:	A study on the effect of starch-based edible coatings on shelf life and quality of minimally processed pummelo was conducted during storage at 4°C for 21 days. Starch-based coatings were developed from two types of native starches (rice and cassava) and mixed with two concentrations of pummelo juice (5 and 10% by volume) as anti-browning agents. It was found that the property of edible coating from cassava starch had a lower water vapor transmission rate of 785 g/m2/day compared with the coating modified from rice starch in which the water vapor transmission rate was 1,230 g/m2/day. Results showed that coated minimally processed pummelo had a lower weight loss of 4.8–7.7% compared to the control (non-coated minimally processed pummelo). Total sugars of minimally processed pummelo coated with rice and cassava starch increased. Titratable acidity and vitamin C content of minimally processed pummelo coated with rice and cassava starch was low compared to the control. The hue angle of surface color of minimal...
Databáze:	OpenAIRE
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