The effect of alginate and chitosan edible coatings on the shelf-life of fresh-cut Golden Delicious apples packed in polypropilene film was investigated by measuring changes in headspace atmosphere, colour, firmness, soluble solids content and titratable acidity during 5 days of storage at 0°C. The concentration of O2 and CO2 in the package was measured and a reduction in the rates of O2 depletion and CO2 production was observed in medium molecular weight chitosan samples. Sodium alginate coating helps to maintain the firmness and colour of apple wedges during the entire storage time.

Edible coatings su frutta di IV gamma: prime osservazioni

CHIABRANDO, Valentina;GIACALONE, Giovanna
2012

Abstract

The effect of alginate and chitosan edible coatings on the shelf-life of fresh-cut Golden Delicious apples packed in polypropilene film was investigated by measuring changes in headspace atmosphere, colour, firmness, soluble solids content and titratable acidity during 5 days of storage at 0°C. The concentration of O2 and CO2 in the package was measured and a reduction in the rates of O2 depletion and CO2 production was observed in medium molecular weight chitosan samples. Sodium alginate coating helps to maintain the firmness and colour of apple wedges during the entire storage time.
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chitosan; enzimatic browning; Golden Delicious; post-harvest storage
Chiabrando V.; Giacalone G.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/99098
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