Titre :
|
Starch-based coatings : Effect on refrigerated strawberry (Fragaria ananassa) quality
|
Auteurs :
|
M. Garcia ;
M. Martino ;
N. Zaritzky
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1998
|
Format :
|
p. 411-420
|
Langues:
|
= Anglais
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
Mots-clés:
|
FRUIT
;
FRAMBOISE
;
ENROBAGE
;
AMIDON
;
REFRIGERATION
;
QUALITE DES ALIMENTS
|
Résumé :
|
Edible coatings can provide an alternative for extending post-harvest life of refrigerated fruit and vegetables. The influence of different starch-based coating formulations on quality attributes of strawberries stored at 0 °C and a relative humidity of 84.8% was studied. Starch sources were classified according to the amylose content in starch, with medium amylose content (potato and corn) and high amylose content (amylomaize and amylose-rich product). Quality of fruits was evaluated by weight loss, firmness retention, microbial decay, surface colour development, titratable acidity and sugar content. The effects of starch amylose content and glycerol (plasticiser) concentration on coating properties were also analysed. The coatings reduced the number of infected fruits and extended storage life of strawberries by retarding senescence. The addition of glycerol improved coating performance, with 20 g litre(-1) the most effective concentration. The starch source had a significant effect on surface colour development, weight loss and firmness retention.
|
Source :
|
Journal of the Science of Food and Agriculture, vol.76
|