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EDIBLE CORN‐ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES
Author(s) -
PARK H.J.,
CHINNAN M.S.,
SHEWFELT R.L.
Publication year - 1994
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1994.tb00255.x
Subject(s) - ripening , coating , transmission rate , fermentation , chemistry , food science , materials science , horticulture , composite material , transmission (telecommunications) , biology , electrical engineering , engineering
Tomatoes at the turning stage of maturity were coated with corn‐zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 μm (2.60 mil) thickness. O 2 transmission rate at 0% RH and 30C and CO 2 transmission rate at 0% RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0% RH and 23C. Whereas the water vapor transmission rate of CZ film at 15C and 85% RH was much higher than that of the shrink wrap film at 37C and 100% RH. Uncoated tomatoes took 6 days to turn red. A 6‐day delay in ripening was observed with coatings of 5 and 15 μm thick without adverse effects. the 66 μm coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.