PHYSICAL AND SENSORY CHARACTERIZATION OF EDIBLE COATINGS APPLIED TO MINIMALLY PROCESSED PERSIMMON
Edible coatings can be an important tool to ensure quality and increase the shelf life of minimally processed (MP) persimmon. Four different types coatings were evaluated: 1) cassava starch (CS, 3.5% with 0.0135% potassium permanganate, 0.0135% calcium lactate, 1% glycerol and 5% polyethylene glycol 400); 2) sodium alginate (SA, 1% with 1500 mg g-1 potassium sorbate, 30 ml L-1 calcium chloride solution 0.4%, 0.5% glycerol and 5% polyethylene glycol 400); 3) carboxymethyl cellulose (CMC, 1% with 0.25% citric acid and 5% of polyethylene glycol 400); and 4) bovine gelatin (5% with 1500 mg g-1 potassium sorbate and 15% glycerol). Thickness, permeability to water vapor, oxygen and carbon dioxide, and the elasticity modulus of the coatings were determined. Preliminary sensory analyses of minimally processed fruit treated with edible coatings were performed. It was found that the CS coating had higher strength and the SA coating the higher elasticity. The CMC coating showed the highest CO2/O2 ratio and the lowest permeability to water vapor. The CS coating showed the lowest CO2/O2 permeability ratio and the highest water perme¬ability. The sensory analysis indicated that the coatings CS and CMC were more preferred for use on minimally processed persimmon.
Neves Junior , A.C.V., Coneglian, R.C.C., Soares, A.G., Freitas, D.G.C., Fonseca, M.J.O., Barreira , F.R. and de Miranda, A.F.M. (2012). PHYSICAL AND SENSORY CHARACTERIZATION OF EDIBLE COATINGS APPLIED TO MINIMALLY PROCESSED PERSIMMON . Acta Hortic. 934, 537-542
edible coatings, minimal processing, sensory analysis