บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of whey protein-beeswax edible composite coating on color chang of fresh-cut persimmons cv. Rojo Brillante.

Pere-Gago M.B., Serra M., del Rio M.A.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 28

2004

บทคัดย่อ

Effect of whey protein-beeswax edible composite coating on color chang of fresh-cut persimmons cv. Rojo Brillante.  Persimmon fruit cv. Rojo Brillante is an astringent variety.Application of high CO2 concentrations allow the removal of the astringency and maintains the fruit firmness, which it makes possible to commercialized the fruit as a fresh-cut commodity.However, the commercial success is limited mainly due to enzymatic browning.The main approach to inhibit browning is the use of antibrowning agents.Recently, edible coatings have been shown to improve self life of fresh-cut fruits.

The objective of this work was to study the effect of whey protein concentrate (WPC)-beeswax (BW) edible composite coating o­n colour change of fresh-cut persimmons cv. Rojo brillante.

WPC-BW coatings were prepared with sodium ascorbate incorporated as antioxidants at 0%, 0.5%, 1% and 1.5% content.Finally, samples were stored 9 days at 5 °C in open or sealed trays.Texture, weight loss and colour (CIE L* a* b*, and browning index) was measure during storage.

Coating application improved texture and reduced weight loss compared to the control and ascorbate-dipped samples in open conditions.However, when samples remained closed, coatings did not improve texture and weight loss.The use of ascorbate increased L*, and reduced browning index compared to the control.Application of the coatings significantly reduced browning of the fresh-cut persimmons compared to the application of ascorbate solutions alone.Ascorbate concentrations above 1% did not further reduce browning of WPC-BW-based coated persimmons.These results indicated that WPC-BW-ascorbate coatings are effective reducing browning, weight loss and texture loss of fresh-cut persimmons compared to the use of ascorbate alone.