Premium
Postharvest Use of Sucrose Polyesters for Extending the Shelf‐life of Stored ‘Golden Delicious’ Apples
Author(s) -
DRAKE S. R.,
FELLMAN J. K.,
NELSON J. W.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14063.x
Subject(s) - postharvest , sucrose , titratable acid , chemistry , carbon dioxide , wax , ethylene , shelf life , food science , controlled atmosphere , botany , horticulture , biochemistry , organic chemistry , biology , catalysis
ABSTRACT The post‐storage uses of a sucrose‐fatty acid polyester (SPE) formulation, commercial fruit wax and a combination of both were investigated on ‘Golden Delicious’ apples after fruit were removed from both controlled atmosphere (CA) and refrigerated storage. Quality parameters measured included color (skin and internal), firmness, soluble solids and titratable acidity. Physiological parameters measured were carbon dioxide and ethylene concentrations both evolved and internal. Refrigerated stored apples, treated with SPE, displayed retarded color development, higher acid and greater firmness values compared to controls. CA stored, treated apples possessed similar attributes but no firmness retention. Ethylene evolution was reduced in SPE‐coated apples. In comparison to control apples, an internal accumulation of carbon dioxide and a reduction in ethylene was observed.