บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Development of an edible coating for extending postharvest life of selected fruits and vegetables.

Nisperos-Carriedo, M. O.; Baldwin, E. A.; Shaw, P. E.;

Proceedings of the Florida State Horticultural Society Year: 1991, publ. 1992 Vol: 104 Pages: 122-125 Ref: 8 ref.

1992

บทคัดย่อ

Development of an edible coating for extending postharvest life of selected fruits and vegetables.

An edible composite coating (patent applied for) was developed and tested on various fresh fruits and vegetables for extending shelf life by retardation of ripening, prevention of enzymatic browning or retention of fresh flavour and aroma. The USDA experimental coating retarded ripening in some climacteric fruits such as tomatoes, mangoes, pawpaws and bananas, as evidenced by colour and ethylene data differences. Valencia oranges showed increases in some flavour volatiles including alcohols and the increases were greater in those fruits coated with a commercial water wax than in those with the USDA coating. The undesirable enzymatic browning reactions in mushroom slices were prevented by the application of the edible coating. The anti-browning property of the coating was further improved by the incorporation of an antioxidant and a chelator.