Conservation of Williams pear using edible coating with alginate and carrageenan


Autoria(s): Moraes,Kessiane Silva de; Fagundes,Cristiane; Melo,Maria Carolina; Andreani,Pamela; Monteiro,Alcilene Rodriguez
Data(s)

01/12/2012

Resumo

The aim of this study was to evaluate the physical and chemical parameters of Williams pear, stored at 25 ºC for 15 days, with and without edible coating. Edible coatings prepared with alginate 2% and carrageenan 0.5% were tested. The analyses carried out on the samples were: weight loss, pH, soluble solids, firmness, and color. The edible coatings were characterized in terms of mechanical properties, permeability, thickness, and opacity. The results show that the application of edible coatings with carrageenan and alginate in pears influenced physical and chemical characteristics such as weight loss, pH, total soluble solids, color, and firmness of the fruit. However, the alginate coating showed the best results on pear conservation since it had lower water vapor permeability and greater tensile strength, and therefore it can be used as a protective film on these fruits.

Formato

text/html

Identificador

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400007

Idioma(s)

en

Publicador

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Fonte

Food Science and Technology (Campinas) v.32 n.4 2012

Palavras-Chave #storage #room temperature #physicochemical analysis
Tipo

journal article