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Effect of permeable coatings on the storage life of fruits.
Author(s) -
DHALLA R.,
HANSON S. W.
Publication year - 1988
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1988.tb00556.x
Subject(s) - mangifera , ripening , chemistry , sucrose , pulp (tooth) , aqueous solution , food science , sodium , shelf life , salt (chemistry) , horticulture , organic chemistry , biology , medicine , pathology
Summary A permeable membrane coating can be produced on fruit surfaces by dipping in an aqueous dispersion of Pro‐long, a mixture of sucrose esters of fatty acids and the sodium salt of carboxymethylcellulose. Mangoes (Mangifera indica L. cv. Julie) were treated with 0.75 and 1.0% w/v aqueous suspensions of Pro‐long and stored at 252°C/85–95% RH. Treatment with 0.75% Pro‐long significantly increased the storage life of mangoes, retarding ripening and reducing weight loss, without adversely affecting the sensory quality of the fruit. Treatment at 1% resulted in increased ethanol formation in the pulp of some mangoes.