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)eBW edible coatings on stand-alone film properties and on postharvest quality of coated ‘Angeleno’ plums was studied. The coatings contained BWat 4 lipid content levels (0, 20, 40 and 60 g/100 g, dry basis). Coated and uncoa...
| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6161 https://www.sciencedirect.com/science/article/pii/S0023643811000983?via%3Dihub |
| Sumario: | The effect of beeswax (BW) content of hydroxypropyl methylcellulose (HPMC)eBW edible coatings on
stand-alone film properties and on postharvest quality of coated ‘Angeleno’ plums was studied. The
coatings contained BWat 4 lipid content levels (0, 20, 40 and 60 g/100 g, dry basis). Coated and uncoated
plums were stored 4 weeks at 1 C and transferred to 20 C for 1e3 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 HPMCeBW 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 HPMCeBW coatings with 20 g/100 g BW would provide the best compromise to extend shelf life of
‘Angeleno’ plums. |
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