Interaction between surface coating using cabbage leaf wax extract and temperature on water vapour and gas exchange properties of fresh okra (Abelmoschus esculentus (L.) Moench)
2018
Utto, W. | Phungam, N. | Pruthtikul, R.
Significant shelf-life losses can occur in fresh okra fruit because of weight loss and shrivelling. The effects of surface coating using wax extracted from cabbage leaf (CB-Wax), and storage temperature on water vapour and gaseous exchange properties of fresh okra were investigated. CB-wax was prepared by immersion of outer cabbage leaves in dichloromethane solventfor 15 hr at ambient temperatures and stored in a dried form. The extract was mixed with ethanol for coating the intact okra surface through brushing. CB-Wax coated okra were kept in three different temperatures (10, 25 and 35°C) and effective skin permeance to water vapour(effective SPW), respiration rate, and effective skin permeance to CO₂ (effective SPC) were studied and compared to those of a non-coated control. Values of effective SPW, respiration, and effective SPC of CB-Wax coated okra were significantly lower than those of non-coated fruit. These values showed temperature dependence where could be described by the Arrheniusmodel; values of error root mean squares were in a range of 0.001-0.422. However, CB-Wax coated okra apparently were less sensitive to temperature changes compared to non-coated okraas determined by activation of energy estimated from the model using a non-linear regression approach. CB-Wax has external benefits in reducing water vapour loss, respiration rate, and CO₂ permeation through the skin of fresh okra.
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