Influence of Pullulan-Based Edible Coating on Some Quality Properties of Strawberry During Cold Storage

被引：22

作者：

Eroglu, Emrah ^{[1
]}

Torun, Mehmet ^{[1
]}

Dincer, Cuneyt ^{[1
]}

Topuz, Ayhan ^{[1
]}

机构：

[1] Akdeniz Univ, Dept Food Engn, Fac Engn, TR-07059 Antalya, Turkey

来源：

PACKAGING TECHNOLOGY AND SCIENCE | 2014年 / 27卷 / 10期

关键词：

strawberry; pullulan; edible coating; cold storage; weight loss; firmness; FRESH STRAWBERRIES; SHELF-LIFE; ANANASSA; FILMS;

D O I：

10.1002/pts.2077

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Pullulan-based edible coatings were used to extend the shelf life of strawberries (Fragaria ananassa cv. Camarosa) under cold storage conditions in perforated package. Some physicochemical properties of the strawberry fruits such as weight loss, firmness, colour, ascorbic acid, total carotenoids and fungal decay were determined during the storage. The coatings delayed mould formation and decreased weight loss, softening and degradation of ascorbic acid and carotenoids in the fruits. The most marked difference was recorded in the firmness value of the fruits coated with a 10% pullulan-based emulsion. Coating with a 10% pullulan-based emulsion successfully extended the shelf life of the strawberries for 5 days longer under cold storage conditions. Copyright (C) 2014 John Wiley & Sons, Ltd.

引用

页码：831 / 838

页数：8

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