Edible corn-zein film coatings to extend storage life of tomatoes
1994
Park, H.J. | Chinnan, M.S. | Shewfelt, R.L.
Tomatoes at the turning stage of maturity were coated with corn-zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 micrometers (2.60 mil) thickness. O2 transmission rate at 0% RH and 30 C and CO2 transmission rate at 0% RH and 21 C of protein film were much lower than those of a typical shrink wrapfilm at 0% RH and 23 C. Whereas the water vapor transmission rate of CZ film at 15 C and 85% RH was much higher than that of the shrink wrap film at 37 C and 100% RH. Uncoated tomatoes took 6 days to turn red. A 6-day delay in ripening was observed with coatings of 5 and 15 micrometers thick without adverse effects. The 66 micrometers coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.
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