Effects of sucrose fatty acid ester on the quality of fresh-cut guava (Psidium guajava)
C. Thommohaway, A. Uthairatanakij, P. Jitareerat
ISHS Acta Horticulturae 746:455-460. 2007.
2007
บทคัดย่อ
The effects of sucrose fatty acid ester coating on the quality of fresh-cut guava (Psidium guajava) were studied. Whole guava ‘Klom-Sali’ were cut into 8 sections and coated with sucrose fatty acid ester at the concentrations of 0 (control), 0.5, 1.0 and 2.0% (v/v). The treated fresh-cut sections were then packed in foam trays wrapped with PVC film, and stored at 4°C for 7 days. The results showed that sucrose fatty acid ester coating at 2.0% could delay weight loss, change of peel color, increases in reducing sugars and total soluble solids over 7 days. The coating also maintained ascorbic acid and dehydroascorbic acid in the initial shelf life in comparison with non-treated fresh-cut sections. Use of sucrose fatty acid ester affected CO2 accumulation in the guava sections to levels higher than control sections but it was not enough to generate off-flavor. However, there were no significant effects on firmness, total acidity, a value and respiration rates of the fresh-cut guava sections among all treatments throughout the shelf life test.