Premium
Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose‐lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune
Author(s) -
PerezGago M.B.,
Rojas C.,
DelRio M.A.
Publication year - 2002
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.1365-2621.2002.tb08836.x
Subject(s) - carnauba wax , beeswax , wax , chemistry , food science , ethanol , lipid oxidation , postharvest , botany , biochemistry , antioxidant , biology
‘Fortune’ mandarin oranges were coated with edible hydroxypropyl methylcellulose‐lipid composite coatings. The coatings consisted of beeswax, carnauba wax, or shellac, at 2 lipid contents (20% and 60%). Weight loss of coated mandarins decreased significantly as lipid content increased. Beeswax (60%) emulsions were associated with the lowest weight loss. Coated fruit had higher internal CO 2 , lower internal O 2 , and higher ethanol contents than uncoated fruit. At 20% lipid content, internal O 2 was lower and ethanol content was higher than at 60% lipid content, which could be related to the low oxygen permeability of hydroxypropyl methylcellulose and the higher viscosity of these emulsions that could have affected final thickness.