Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices

被引:85
作者
Chauhan, O. P. [1 ]
Raju, P. S. [1 ]
Singh, Asha [1 ]
Bawa, A. S. [1 ]
机构
[1] Def Food Res Lab, Mysore 570011, Karnataka, India
关键词
Apple slices; Coating; Shellac; Aloe gel; Keeping quality; Storage; MODIFIED ATMOSPHERE; COMPOSITE COATINGS; EDIBLE COATINGS; RESPIRATION;
D O I
10.1016/j.foodchem.2010.11.095
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Apple slices, ozonised in water (1:2 w/v; 200 mg O-3/h, for 5 min) and then soaked in a solution containing ascorbic acid (200 mg kg(-1)), citric acid (200 mg kg(-1)) and sodium benzoate (200 mg kg(-1)) for 10 min, were coated with edible surface coatings made up of shellac and aloe gel (AG), separately and in combination. Application of coatings was found to significantly (p < 0.05) reduce the respiration and ethylene synthesis rates as well as electrolyte leakage. The AG-coated samples showed reduced polyphenol oxidase (96.1) and peroxidase activity (211.2) followed by the samples coated with combination of shellac + AG, and shellac alone; the uncoated samples being showing maximum values (122.8, 288.5) for these enzymes in terms of units/g/min, respectively. The L-*, a(*) and b(*) values, firmness, microbiological and keeping quality of the coated slices also showed reduced changes during storage for 30 days at 6 +/- 1 degrees C. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码:961 / 966
页数:6
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