บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Edible coating effects on postharvest quality of green bell peppers.

Lerdthanangkul, S.; Krochta, J. M.;

Journal of Food Science Year: 1996 Vol: 61 Issue: 1 Pages: 176-179 Ref: 30 ref.

1996

บทคัดย่อ

Edible coating effects on postharvest quality of green bell peppers.

Green bell pepper fruits (cv. Jupiter) were coated with a mineral-oil-based coating (PacRite(R) Durafresh), a cellulose-based coating (Nature Seal(R) 2020) or one of 3 milk-protein-based edible coatings (whey protein isolate, sodium caseinate or sodium caseinate beeswax emulsion, each plasticized with glycerol). Changes in respiration, internal gases, colour, firmness and water loss were assessed in coated and non-coated fruits (and glycerol-only coated fruits) during storage at 10 deg C and 80-85% RH for 20 days. None of the coatings reduced respiration or affected colour. Only the mineral-oil-based coating significantly reduced moisture loss, thus maintaining fruit firmness and thereby prolonging fruit freshness.