Effect of new edible coatings based on hydroxylpropyl methylcellulose and lipids on post harvest quality of ‘Clemenules’ mandarin.
Ben Abda, Salvador-Perez, Martinez-Javega, Del Rio
Program and Abstract. 9th Controlled Atmosphere Research Conference (CA2005). Michigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page28
2005
บทคัดย่อ
Effect of new edible coatings based on hydroxylpropyl methylcellulose and lipids on post harvest quality of ‘Clemenules’ mandarin.
The effect of six edible coatings, base on hydroxypropyl methylcellulose (HPMC) and lipids, on post harvest ‘Clemenules’ mandarin quality was studied. Their effects were compared to a conventional polyethylene based coating. Mandarins coated with HPMC-lipid composites showed lower weight and firmness loses than uncoated fruit, especially when stored at 70°C and 75-80% relative humidity. However, no differences were observed between the six formulations studied, in spite of the differences in their water vapor permeability among films. Coated fruits showed an increase in internal CO2 ethanol and acetaldehyde production, and a decrease in internal O2, especially formulations containing shellac, which also gave better shine. Coating affected negatively mandarin flavor, however off-flavors were only detected when polyethylene coating was applied. Coatings containing shellac increased isobutanol, trans-2-hexenol, ethyl acetate, ethyl butyrate, µ-pinene and limonene concentrations, but did not affect linalool, µ-terpineol, 1-hexanol, cis-3-hexen-1-ol, hexanal, octanal, decarial, methyl butyrate, g-terpinene land valencene. Finally, coated mandarin showed less chilling injury.