Development of marine based edible coating for minimally processed Fuji Apples
نویسندگان
چکیده
منابع مشابه
Development of Internal Browning in Fuji Apples during Storage
Fuji apples may develop the physiological disorders core flush or flesh browning during cold storage in air (RA) or controlled atmosphere (CA) (Argenta et al., 2000). Core flush is a symptom of senescence characterized by yellow-brown discoloration in the core (Wilkinson and Fidler, 1973). In Fuji apples, flesh browning (Photo 1) resembles senescent breakdown because the diffuse, light brown di...
متن کاملEffects of Natural Mucilage as an Edible Coating on Quality Improvement of Freshly-cut apples
Background and Objectives: Production and consumption of freshly-cut fruits have been increased in recent decades. One of the major problems in storage of freshly-cut fruits, the color change, is a result of the oxidative reactions of phenolic compounds by polyphenol oxidases. Various treatments such as coating and refrigeration are used to improve quality and shelf-life of the fresh-cut fruit...
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One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches f...
متن کاملThe Effect of Selected Compounds as Inhibitors of Enzymatic Browning and Softening of Minimally Processed Apples
In the study the effect was assessed of sample processing with solutions containing inhibitors of enzymatic browning and tissue softening and sucrose on the quality of minimally processed apples. Ascorbic acid, citric acid, 4-hexylresorcinol, sodium chloride, calcium chloride, sodium lactate, calcium lactate and sucrose were used as inhibitors. The application in apple slice processing of a sol...
متن کاملA Study on the Shelf Life of Minimally Processed Apple with Edible Coatings
In this experiment the effect of edible coating (apricot gum) was used to extend the shelf life of apple slices. The edible coating was applied at different concentrations i.e. 0.5, 1, 2 and 3%. Physicochemical characteristics of edible coated apple slices were analyzed at different time intervals. The analysis was carried out for 12 days with an interval of 4 days. Results showed that the trea...
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ژورنال
عنوان ژورنال: Frontiers in Marine Science
سال: 2016
ISSN: 2296-7745
DOI: 10.3389/conf.fmars.2016.04.00010