Optimization of Edible Coating Formulations on Zucchini to Reduce Water Loss

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Zucchini (Cucurbita pepo; melopepo) fruit were coated with 0.5, 0.75 or 1.0% aqueous solutions of Semperfresh™ and with different formulations of calcium caseinate-acetylated monoglyceride aqueous emulsions ranging from 2.5 to 7.0% total solids. Semperfresh™ did not increase water vapor resistance of zucchini. Rates of respiration and ethylene production from coated and uncoated zucchini increased at the beginning of storage at 12.5 and 86% RH, but decreased rapidly thereafter. This type of response is indicative of a temporary metabolic disturbance resulting from preparation and a non-climacteric pattern of respiration. Hue angle and lightness values were not significantly different for coated and uncoated zucchini. Ridge analysis indicated that a maximum water vapor resistance will result from relatively high sodium caseinate and low acetylated monoglyceride contents in edible coatings for zucchini fruit.

Autores: 
Roberto de Jesús Avena-Bustillos
Autores: 
John M. Krochta
Autores: 
Mikal E. Saltveit
Autores: 
Rodrigo de Jesús Rojas-Villegas
Autores: 
José Antonio Sauceda-Pérez
Editora: 
Journal of Food Engineering
Año: 
1994