Effect of hydroxypropyl methycellulose-beeswax edible composite coatings on plum (cv. Angeleno) quality during storage.
Perez-Gago M.B., Navarro M.LL., del Rio M.A.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.50
2004
บทคัดย่อ
Effect of hydroxypropyl methycellulose-beeswax edible composite coatings on plum (cv. Angeleno) quality during storage.
Plums are climacteric fruits, which are suitable for cold storage for a short period depending on the susceptibility to internal breakdown and loss in texture.Edible coatings can offer a possibility to extend the self life of fresh produces by providing a semipermeable barrier to gases and water vapor.The objective of this work was to study the effect of beeswax (BW) content on the performance of hydroxyproply methylcellulose (HPMC)-BW composite coatings on postharvest quality of plums cb. Angeleno.Beeswax was selected asthe hydrophobic phase at 0%, 20%, 40% and 60% (d.b.).Stearic acid, glycerol and BW were added to the HPMC suspension, and the mixture was homoginized to get uniformly-dispersed emulsion.Plums were dip-coated following by frying in tunnel.One group remained uncoated as control.Plums were stored 2, 4 and 6 weeks at 1 °C and transferred to 20 °C from 1 to 3 weeks.Weight loss, deterioration index and texture of plums were measured during storage.No differences on weight loss were observed between uncoated and 0% BW-coated plums.Weight loss decreased as lipid content increased from 20% to 40%, but above 40% BW content, weight loss was not further reduced.Coatings improve texture compared to uncoated plums after prolong storage at 1°C and at 20 °C.No differences were observed in the deterioration index between treatments as storage time at 20 °C increased for samples initially stored 2 weeks at 1 °C.However, the deterioration index of coated samples stored 4 or 6 weeks at 1 °C decreased compared to uncoated plums as storage time at 20 °C increased.Results indicate that HPMC-BW coatings have the potential to extend self life of Angeleno plums for prolong storage at 20 °C.