Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
External, internal and sensory traits in Galia-type melon treated with different waxes
Year:
2005
Source of publication :
Postharvest Biology and Technology
Authors :
Alkalai-Tuvia, Sharon
;
.
Brandeis, Ester
;
.
Fallik, Elazar
;
.
Larkov, Olga
;
.
Ravid, Uzi
;
.
Shalom, Yavin
;
.
Volume :
36
Co-Authors:
Fallik, E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet-Dagan 50250, Israel
Shalom, Y., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet-Dagan 50250, Israel
Alkalai-Tuvia, S., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet-Dagan 50250, Israel
Larkov, O., Department of Aromatic Plants, ARO, Volcani Center, Bet-Dagan 50250, Israel
Brandeis, E., Department of Aromatic Plants, ARO, Volcani Center, Bet-Dagan 50250, Israel
Ravid, U., Department of Aromatic Plants, ARO, Volcani Center, Bet-Dagan 50250, Israel
Facilitators :
From page:
69
To page:
75
(
Total pages:
7
)
Abstract:
The goal of this work was to evaluate the external, internal and sensory traits of 'Galia'-type melon fruit coated with three polyethylene-based waxes with different solid matter and shellac contents ('Zivdar', 'Tag' and 'Tag-A') or with natural beeswax ('Beeswax'). After 14 days at 5°C plus 3 days at 20°C, the polyethylene-based wax 'Tag' was found to maintain both external and internal fruit quality as evaluated by weight loss, firmness, colour development, decay incidence, and soluble solids content. Tag-treated melons also had better sensory quality, as evaluated by organoleptic tests and aroma volatiles. Treatment with the waxes 'Zivdar' and 'Tag-A', which contain high amounts of shellac in proportion to 'Tag' and 'Beeswax', significantly increased off-flavour in the melon fruit due to high-internal levels of CO2, ethanol, acetaldehyde and ethyl acetate. Untreated fruit, or fruit that were coated with 'Beeswax' had the best taste and enhanced ethyl butanoate - (responsible for fruity-pleasant notes), butyl acetate and 2-methyl propyl acetate. Despite the improved organoleptic quality, control and 'Beeswax'-treated fruit suffered from high-decay incidence and soft texture. Overall good quality and sensory attributes of 'Galia'-type melon can be achieved by using waxes that contain no, or very low amounts, of shellac. These waxes reduce water loss, improve the general appearance and maintain pleasant, sweet and fruity aroma notes of the fruit even after prolonged storage. © 2004 Elsevier B.V. All rights reserved.
Note:
Related Files :
Cucumis
Cucumis melo
GALIA
Organoleptic test
Postharvest
postharvest treatment
Propolis
waxing
Show More
Related Content
More details
DOI :
10.1016/j.postharvbio.2004.11.004
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30502
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:55
You may also be interested in
Scientific Publication
External, internal and sensory traits in Galia-type melon treated with different waxes
36
Fallik, E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet-Dagan 50250, Israel
Shalom, Y., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet-Dagan 50250, Israel
Alkalai-Tuvia, S., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, Bet-Dagan 50250, Israel
Larkov, O., Department of Aromatic Plants, ARO, Volcani Center, Bet-Dagan 50250, Israel
Brandeis, E., Department of Aromatic Plants, ARO, Volcani Center, Bet-Dagan 50250, Israel
Ravid, U., Department of Aromatic Plants, ARO, Volcani Center, Bet-Dagan 50250, Israel
External, internal and sensory traits in Galia-type melon treated with different waxes
The goal of this work was to evaluate the external, internal and sensory traits of 'Galia'-type melon fruit coated with three polyethylene-based waxes with different solid matter and shellac contents ('Zivdar', 'Tag' and 'Tag-A') or with natural beeswax ('Beeswax'). After 14 days at 5°C plus 3 days at 20°C, the polyethylene-based wax 'Tag' was found to maintain both external and internal fruit quality as evaluated by weight loss, firmness, colour development, decay incidence, and soluble solids content. Tag-treated melons also had better sensory quality, as evaluated by organoleptic tests and aroma volatiles. Treatment with the waxes 'Zivdar' and 'Tag-A', which contain high amounts of shellac in proportion to 'Tag' and 'Beeswax', significantly increased off-flavour in the melon fruit due to high-internal levels of CO2, ethanol, acetaldehyde and ethyl acetate. Untreated fruit, or fruit that were coated with 'Beeswax' had the best taste and enhanced ethyl butanoate - (responsible for fruity-pleasant notes), butyl acetate and 2-methyl propyl acetate. Despite the improved organoleptic quality, control and 'Beeswax'-treated fruit suffered from high-decay incidence and soft texture. Overall good quality and sensory attributes of 'Galia'-type melon can be achieved by using waxes that contain no, or very low amounts, of shellac. These waxes reduce water loss, improve the general appearance and maintain pleasant, sweet and fruity aroma notes of the fruit even after prolonged storage. © 2004 Elsevier B.V. All rights reserved.
Scientific Publication
נגישות
menu      
You may also be interested in