Effect of native and acetylatedâcrosslinked waxy corn starchâbeeswax coatings on quality attributes of raspberries during storage
2012
PérezâGallardo, Alfonso | Mattinson, Scott D. | LazcanoâPeralta, Alma | Fellman, John K. | BarbosaâCánovas, Gustavo | GarcíaâAlmendárez, Blanca | Regalado, Carlos
Edible coatings (ECs) are a thin layer of a mixture of edible materials, applied in the liquid state and dried over the surface of a food product to maintain its quality during storage. This work was aimed to study the effect of ECs made from wx corn starch (WCS) or acetylated crossâlinked starch (ACLS) added with beeswax on fresh raspberry quality attributes during shortâterm cold storage. Freshly harvested fruits were coated, dried, packed in plastic trays and stored up to 8 days at 4°C. During storage quality parameters such as firmness, respiration rate, anthocyanins content, total phenols, color changes, and weight loss were evaluated. A clear effect on control of respiration rate was observed in coated raspberries. Respiration rate of uncoated fruit was 4.5â±â0.28âmmol/kg/h and decreased to 4.2â±â0.27 for ACLS and to 4.1â±â0.08âmmol/kg/h for WCSâcoated raspberries, after 56âh of storage at 15°C. Ethylene production followed a similar trend under these conditions decreasing from 0.043â±â0.005 to 0.034â±â0.004âmmol/kg/h for uncoated and ACLS coated fruits, respectively, indicating an effect on ripening control. Additionally, ACLS and WCS coatings permitted the preservation of color without affecting anthocyanins content. However, the presence of anaerobic metabolites and reduction of terpenes production in cold stored coated raspberries indicated hypoxic conditions, which can adversely affect shelfâlife quality attributes of raspberries such as firmness and weight loss.
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