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Combined effect of a low permeable film and edible coatings or calcium dips on the quality of fresh-cut pineapple

Author
Benítez, S.; Soro, L.; Achaerandio, I.; Sepulcre, F.; Pujola, M.
Type of activity
Journal article
Journal
Journal of food process engineering
Date of publication
2014-04
Volume
37
Number
2
First page
91
Last page
99
DOI
https://doi.org/10.1111/jfpe.12063 Open in new window
URL
http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12063/abstract Open in new window
Abstract
This work investigates the effectiveness of alginate and chitosan edible coatings and ascorbate and lactate calcium salts combined with a low permeable film to maintain the quality of fresh-cut pineapple through 15 days at 4C. Respiration rate, color, firmness, pH, ripening index, juice leakage, total soluble solids in juice leakage and ascorbic acid content were measured. Neither chitosan nor alginate coatings reduce the respiration rate of fresh-cut pineapple and oxygen values of less than 2% ...
Keywords
Chitosan, Engineering controlled terms: Calcium, Food additives, Luminance
Group of research
ALIMen - Grup of Food Engineering and Production
CEBIM - Molecular Biotechnology Centre
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

Participants