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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage
Year:
1999
Source of publication :
Postharvest Biology and Technology
Authors :
פסיס, עדנה
;
.
Volume :
17
Co-Authors:
Baldwin, E.A., USDA/ARS Citrus Subtropic. Prod. L., Winter Haven, FL 33883-1909, United States
Burns, J.K., Citrus Research and Education Center, University of Florida, 33850, Lake Alfred, FL, United States
Kazokas, W., Horticultural Sciences Department, University of Florida, 32611, Gainesville, FL, United States
Brecht, J.K., Horticultural Sciences Department, University of Florida, 32611, Gainesville, FL, United States
Hagenmaier, R.D., USDA/ARS Citrus Subtropic. Prod. L., Winter Haven, FL 33883-1909, United States
Bender, R.J., DHS Fac. Agronomia/UFRGS, Porto Alegre, RS, Brazil
Pesis, E., Volcani Center, Bet-Dagan 50250, Israel
Facilitators :
From page:
215
To page:
226
(
Total pages:
12
)
Abstract:
Two types of fruit coatings were tested for their effect on external and internal mango fruit atmospheres and quality factors during simulated commercial storage at 10 or 15 °C with 90-99% RH followed by simulated marketing conditions of 20 °C with 56% RH. One coating was polysaccharide-based while the other had carnauba wax as the main ingredient. These two coatings exhibited markedly different O 2 permeability characteristics under laboratory conditions. This confirmed what has been reported in the literature, that polysaccharide coatings are less permeable to respiratory gases, such as O 2, and more permeable to water vapor compared to carnauba wax. When applied to fruit under simulated commercial conditions, however, the difference between the coatings in permeance to respiratory gases were much reduced, most likely due to the high humidity during chilled storage. Both coatings created modified atmospheres, reduced decay, and improved appearance by imparting a subtle shine; but only the polysaccharide coating delayed ripening and increased concentrations of flavor volatiles. The carnauba wax coating significantly reduced water loss compared to uncoated and polysaccharide-coating treatments.
Note:
Related Files :
Carbon dioxide
ethylene
Flavor volatiles
Mangifera indica
Modified atmosphere
Oxygen
Permeance
Sensory
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0925-5214(99)00053-8
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
19434
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:29
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Scientific Publication
Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage
17
Baldwin, E.A., USDA/ARS Citrus Subtropic. Prod. L., Winter Haven, FL 33883-1909, United States
Burns, J.K., Citrus Research and Education Center, University of Florida, 33850, Lake Alfred, FL, United States
Kazokas, W., Horticultural Sciences Department, University of Florida, 32611, Gainesville, FL, United States
Brecht, J.K., Horticultural Sciences Department, University of Florida, 32611, Gainesville, FL, United States
Hagenmaier, R.D., USDA/ARS Citrus Subtropic. Prod. L., Winter Haven, FL 33883-1909, United States
Bender, R.J., DHS Fac. Agronomia/UFRGS, Porto Alegre, RS, Brazil
Pesis, E., Volcani Center, Bet-Dagan 50250, Israel
Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage
Two types of fruit coatings were tested for their effect on external and internal mango fruit atmospheres and quality factors during simulated commercial storage at 10 or 15 °C with 90-99% RH followed by simulated marketing conditions of 20 °C with 56% RH. One coating was polysaccharide-based while the other had carnauba wax as the main ingredient. These two coatings exhibited markedly different O 2 permeability characteristics under laboratory conditions. This confirmed what has been reported in the literature, that polysaccharide coatings are less permeable to respiratory gases, such as O 2, and more permeable to water vapor compared to carnauba wax. When applied to fruit under simulated commercial conditions, however, the difference between the coatings in permeance to respiratory gases were much reduced, most likely due to the high humidity during chilled storage. Both coatings created modified atmospheres, reduced decay, and improved appearance by imparting a subtle shine; but only the polysaccharide coating delayed ripening and increased concentrations of flavor volatiles. The carnauba wax coating significantly reduced water loss compared to uncoated and polysaccharide-coating treatments.
Scientific Publication
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