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EFFECTS of SEMPERFRESH and JONFRESH FRUIT COATINGS ON POSTSTORAGE QUALITY of “SATSUMA” MANDARINS
Author(s) -
BAYINDIRLI LEVENT,
SÜMNÜ GÜLÜM,
KAMADAN KADIR
Publication year - 1995
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.1745-4549.1995.tb00303.x
Subject(s) - titratable acid , ascorbic acid , ripening , chemistry , brix , respiration rate , food science , weight loss , respiration , horticulture , botany , biology , sugar , obesity , endocrinology
Mandarins were coated with Semperfresh TM and Jonfresh TM edible coatings. the weight gain of mandarins after application of Jonfresh and Semperfresh coatings was 0.8% and 0.6% respectively. Weight loss, respiration rate, ascorbic acid, soluble solids (brix) and acidity changes of coated mandarins were compared with uncoated mandarins during storage at 20C and 40% RH for 4 weeks. Semperfresh TM and Jonfresh TM coatings delayed the ripening of mandarins. Both of the coatings were effective to reduce the change of ascorbic acid, soluble solids, titratable acidity and respiration rate. But Jonfresh TM was determined to be most efficient coating for reduction of weight loss.