Effect of permeable coatings on the storage life of fruits.
- 1 February 1988
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 23 (1) , 107-112
- https://doi.org/10.1111/j.1365-2621.1988.tb00556.x
Abstract
Summary: A permeable membrane coating can be produced on fruit surfaces by dipping in an aqueous dispersion of Pro‐long, a mixture of sucrose esters of fatty acids and the sodium salt of carboxymethylcellulose. Mangoes (Mangifera indica L. cv. Julie) were treated with 0.75 and 1.0% w/v aqueous suspensions of Pro‐long and stored at 252°C/85–95% RH. Treatment with 0.75% Pro‐long significantly increased the storage life of mangoes, retarding ripening and reducing weight loss, without adversely affecting the sensory quality of the fruit. Treatment at 1% resulted in increased ethanol formation in the pulp of some mangoes.Keywords
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