Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno)
The effect of beeswax (BW) content of hydroxypropyl methylcellulose (HPMC)-BW edible coatings on stand-alone film properties and on postharvest quality of coated 'Angeleno' plums was studied. The coatings contained BW at 4 lipid content levels (0, 20,40 and 60 g/100 g, dry basis). Coated and...
| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | Inglés |
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2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/5495 |
| _version_ | 1855032287766249472 |
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| author | Navarro-Tarazaga, María L. Massa, Alberto Pérez-Gago, María B. |
| author_browse | Massa, Alberto Navarro-Tarazaga, María L. Pérez-Gago, María B. |
| author_facet | Navarro-Tarazaga, María L. Massa, Alberto Pérez-Gago, María B. |
| author_sort | Navarro-Tarazaga, María L. |
| collection | ReDivia |
| description | The effect of beeswax (BW) content of hydroxypropyl methylcellulose (HPMC)-BW edible coatings on stand-alone film properties and on postharvest quality of coated 'Angeleno' plums was studied. The coatings contained BW at 4 lipid content levels (0, 20,40 and 60 g/100 g, dry basis). Coated and uncoated plums were stored 4 weeks at 1 degrees C and transferred to 20 degrees C for 1-3 weeks. Addition of BW to the HPMC film matrix reduced film mechanical resistance and oxygen barrier, and improved film moisture barrier. Film mechanical properties showed a good fit with an exponential and/or linear model that could provide a useful tool to predict mechanical properties with others HPMC BW composition mixtures. Coatings with BW reduced plum weight loss compared to HPMC-based coatings with no BW. Plum weight loss decreased as BW content increased from 20 to 40 g/100 g, but above 40 g/100 g BW content, weight loss was not further reduced. Whereas, water vapor permeability of stand-alone films decreased significantly as BW content increased to 60 g/100 g. Coatings reduced plum softening and bleeding, with those with lower BW content being more effective, which could be related to the ability of coatings to create a modified atmosphere in the fruit. Flavor was not affected by coating application. Results indicate that HPMC BW coatings with 20 g/100 g BW would provide the best compromise to extend shelf life of 'Angeleno' plums. (C) 2011 Elsevier Ltd. All rights reserved. |
| format | article |
| id | ReDivia5495 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia54952025-04-25T14:43:07Z Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno) Navarro-Tarazaga, María L. Massa, Alberto Pérez-Gago, María B. The effect of beeswax (BW) content of hydroxypropyl methylcellulose (HPMC)-BW edible coatings on stand-alone film properties and on postharvest quality of coated 'Angeleno' plums was studied. The coatings contained BW at 4 lipid content levels (0, 20,40 and 60 g/100 g, dry basis). Coated and uncoated plums were stored 4 weeks at 1 degrees C and transferred to 20 degrees C for 1-3 weeks. Addition of BW to the HPMC film matrix reduced film mechanical resistance and oxygen barrier, and improved film moisture barrier. Film mechanical properties showed a good fit with an exponential and/or linear model that could provide a useful tool to predict mechanical properties with others HPMC BW composition mixtures. Coatings with BW reduced plum weight loss compared to HPMC-based coatings with no BW. Plum weight loss decreased as BW content increased from 20 to 40 g/100 g, but above 40 g/100 g BW content, weight loss was not further reduced. Whereas, water vapor permeability of stand-alone films decreased significantly as BW content increased to 60 g/100 g. Coatings reduced plum softening and bleeding, with those with lower BW content being more effective, which could be related to the ability of coatings to create a modified atmosphere in the fruit. Flavor was not affected by coating application. Results indicate that HPMC BW coatings with 20 g/100 g BW would provide the best compromise to extend shelf life of 'Angeleno' plums. (C) 2011 Elsevier Ltd. All rights reserved. 2017-06-01T10:12:27Z 2017-06-01T10:12:27Z 2011 DEC 2011 article Llanos Navarro-Tarazaga, M., Massa, A., Bernardita Perez-Gago, M. (2011). Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno). Lwt-Food Science and Technology, 44(10), 2328-2334. 0023-6438 http://hdl.handle.net/20.500.11939/5495 http://hdl.handle.net/20.500.11939/5495 10.1016/j.lwt.2011.03.011 en openAccess Impreso |
| spellingShingle | Navarro-Tarazaga, María L. Massa, Alberto Pérez-Gago, María B. Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno) |
| title | Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno) |
| title_full | Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno) |
| title_fullStr | Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno) |
| title_full_unstemmed | Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno) |
| title_short | Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno) |
| title_sort | effect of beeswax content on hydroxypropyl methylcellulose based edible film properties and postharvest quality of coated plums cv angeleno |
| url | http://hdl.handle.net/20.500.11939/5495 http://hdl.handle.net/20.500.11939/5495 |
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