Improving storage life of cut apple and potato with edible coating
E. A. Baldwin, M. O. Nisperos, Chen X. and R. D. Hagenmaier
Postharvest Biology and Technology Vol: 9 Issue: 2 Pages: 151-163.
1996
บทคัดย่อ
Abstract
Use of Nature SealTM 1020, a cellulose-based edible coating, as carrier of antioxidants, acidulants and preservatives prolonged the storage life of cut apple and potato by about 1 week when stored in overwrapped trays at 4°C. Storage of coated apple discs in vacuum-packed trays reduced weight loss and browning compared to overwrapped tray storage. Ascorbic acid delayed browning more effectively when applied in an edible coating than in an aqueous solution. Similarly, the preservatives sodium benzoate and potassium sorbate were more effective in controlling certain microbial populations when applied in Nature Seal than in aqueous solutions, but less effective for others. Adjustment of coating pH to 2.5 gave optimal control of browning and microbial populations. Addition of soy protein to the original cellulose-based Nature Seal formulations reduced coating permeability to oxygen and water vapor. Cellulose formulations with protein were effective in controlling weight loss, especially when the pH of the formulation was raised above that of the isoelectric point, pI, of the protein.