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Shelf‐life extension of peaches through sodium alginate and methyl cellulose edible coatings

2008; Wiley; Volume: 43; Issue: 6 Linguagem: Inglês

10.1111/j.1365-2621.2006.01444.x

1365-2621

Neda Maftoonazad, Hosahalli S. Ramaswamy, M. Marcotte,

Plant Physiology and Cultivation Studies

Summary The objective of this study was to determine the effect of sodium alginate and methyl cellulose coatings on the respiration rate, firmness, acidity, pH, total soluble solids and desiccation rate of peaches. Coated and uncoated control fruits were stored at 15 °C and 40% RH. Respiration rate, moisture loss, and changes in firmness, total titrable acidity, pH and total soluble solids of coated and control samples were determined at 3‐day intervals. The respiration rate, moisture loss and changes in quality parameters were much lower in coated peaches as compared with the control. While the maximum acceptable shelf‐life at 15 °C for control samples was 15 days, the coated samples maintained their acceptability up to 21 and 24 days, respectively, with sodium alginate and methyl cellulose coating. The reduced respiration and transpiration rates as a result of coatings were considered responsible for maintaining the quality and increasing the shelf‐life of peaches.