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Effect of Hydroxypropyl Methylcellulose‐Lipid Edible Composite Coatings on Plum ( cv. Autumn giant ) Quality During Storage
Author(s) -
PerezGago M.B.,
Rojas C.,
Del Río M.A.
Publication year - 2003
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.1365-2621.2003.tb08260.x
Subject(s) - wax , food science , chemistry , beeswax , weight loss , horticulture , botany , biology , biochemistry , obesity , endocrinology
‘Autumn Giant’ plums were coated with edible hydroxypropyl methylcellulose‐lipid composite coatings. The coatings consisted of beeswax or shellac, at 2 lipid content levels (20% and 60% dry basis). Weight loss of coated plums decreased as lipid content increased. No differences on weight loss were observed between uncoated and 20% lipid‐coated plums, indicating that the natural waxes of plums are as effective as coatings having 20% lipid. Water‐dipped plums experienced the highest weight loss. Fruit texture was not affected by coating after short‐term storage at 20 °C. However, for prolonged storage at 20 °C, the coatings significantly reduced texture loss and internal breakdown compared to uncoated and water‐dipped plums.