Effect of Chitosan–Beeswax Edible Coatings on the Shelf-life of Sapodilla (Achras zapota) Fruit

被引：9

作者：

S. Y. Foo

Z. A. Nur Hanani

A. Rozzamri

W. Z. Wan Ibadullah

M. R. Ismail-Fitry

机构：

[1] Universiti Putra Malaysia,Department of Food Technology, Faculty of Food Science and Technology

[2] Universiti Putra Malaysia,Department of Food Science, Faculty of Food Science and Technology

来源：

Journal of Packaging Technology and Research | 2019年 / 3卷 / 1期

关键词：

Chitosan; Beeswax; Edible coating; Shelf-life; Sapodilla (; );

D O I：

10.1007/s41783-018-0047-0

中图分类号：

学科分类号：

摘要：

The aim of this study was to investigate the effect of chitosan and beeswax as edible coatings on the shelf-life of sapodilla (Achras zapota). The coating formulations used were chitosan only (C), chitosan with 10% beeswax (C + 10B) and chitosan with 20% beeswax (C + 20B). Sapodilla without any coating (WC) was used as a control. The coating formulations, C + 10B and C + 20B had shown to be the best in reducing the senescence of sapodilla as they slowed down the weight loss and breakdown of soluble solids in the fruit, while retaining the firmness and skin colour. Microbial populations of C + 10B and C + 20B were also below permissible microbial food limit (5 log CFU g−1) over the period of 17 days if compared to WC and C, which exceeded the limit. However, C + 10B started to shrivel towards the end of storage. In conclusion, C + 20B showed the best edible coating formulation in extending the shelf-life of sapodilla.

引用

页码：27 / 34

页数：7

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