A Study on the Shelf Life of Minimally Processed Apple with Edible Coatings
نویسندگان
چکیده
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 treatments and storage intervals had significant (p<0.05) effect on both moisture and total soluble solids of apple slices. Moisture content was decreased from 78.66% to 73.11% whereas Total Soluble Solids (TSS) were increased from 8 to 10 Brix during 12 days storage of apple slices.
منابع مشابه
Shelf-Life of Apples Coated with Whey Protein Concentrate- Gellan Gum Edible Coatings
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