SciELO - Scientific Electronic Library Online

 
vol.28 issue4Extration, drying, and toasting of the pequi almond (Caryocar brasiliense Camb.)Fermented jackfruit: study on its physicochemical and sensorial characteristics author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Food Science and Technology (Campinas)

On-line version ISSN 1678-457X

Abstract

FONTES, Luciana Cristina Brigatto; SARMENTO, Silene Bruder Silveira; SPOTO, Marta Helena Fillet  and  DIAS, Carlos Tadeu dos Santos. Preservation of minimally processed apple using edible coatings. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.4, pp. 872-880. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20612008000400017.

The effect of edible coatings on the preservation of the Minimally Processed (MP) Royal Gala apples under refrigerated storage for 13 days was studied. The treatments were: the control solution, preserving solution (1% of acid ascorbic; 0,5% of citric acid; 0,7% of NaCl; 0,25% of CaCl2), manioc starch (3%), and sodium alginate (2%) with CaCl2. The preserving solution decreased the respiratory and the ethylene production rate and showed a lighter pulp. The coatings decreased the respiratory rate by 38% and the ethylene production by 50%. The alginate was the most efficient, and it presented a better retention of moisture up to the 9th day of storage. The control presented less firmness at during storage, but the other treatments presented the opposite. Apples with alginate presented less acidity and a darker coloration because of the pH and the coloration of the filmogenic solution.

Keywords : apple; minimal processing; edible coating.

        · abstract in Portuguese     · text in Portuguese     · pdf in Portuguese