Decelerating weight loss of harvested strawberries by applying edible coatings based on starch-protein hydrolysate of Amaranth flour
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چکیده
The work studied weight losses of harvested strawberries provided with protective edible coating. Coatings were produced by dipping strawberries in 50 % (w/w) starch-protein hydrolysate of Amaranth flour. Tests investigated influence of added glycerol (10 or 30 %) and dialdehyde starch (1 or 4 %) on barrier properties. A protective film was produced on the strawberries after drying 5 min. at 23, 30 or 40 oC. Strawberries were stored at 7±1.5 oC or 23±1.5 oC. The lowest losses in mass caused by humidity evaporating were provided by a protective coating produced with 30 % added glycerol at both storage temperatures.
منابع مشابه
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تاریخ انتشار 2009