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Edible Coating Effects on Storage Life and Quality of Tomatoes
Author(s) -
PARK HYUN J.,
CHINNAN MANJEET S.,
SHEWFELT ROBERT L.
Publication year - 1994
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.1365-2621.1994.tb05563.x
Subject(s) - shelf life , coating , food science , chemistry , horticulture , sensory system , food preservation , biology , neuroscience , organic chemistry
Tomatoes at breaker and pink stage maturities were coated with comzein film. Color, weight and firmness changes and sensory quality were compared with noncoated tomatoes during storage at 21°C. Corn‐zein fdm delayed color change and loss of firmness and weight during storage. Shelf life was extended by 6 days with film coatings as determined by sensory evaluation.