Journal
SCIENTIA HORTICULTURAE
Volume 231, Issue -, Pages 43-48Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.scienta.2017.12.005
Keywords
Candelilla; Apples; Industrial level; Tarbush; Nanocoating
Categories
Funding
- National Council of Science and Technology (CONACYT)
- Autonomous University of Coahuila (UAdeC)
- BIOINGENIO, S.A. de C.V.
Ask authors/readers for more resources
The aim of this study was to determine the efficacy of the candelilla wax-based nanocoating for increase the shelf life of apples at industrial level. Phytomolecules of tarbush were obtained and were added in the nanocoating for morphological characterization and quantification of nanoparticles. Phytomolecules of tarbush promoted a high amount of nanoparticles and a surface uniform and free from heterogeneity in the nanocoating. Apples fruit dipped for 10 s in nanocoating with phytomolecules of tarbush and without phytomolecules then were stored on marketing conditions at 22 +/- 2 degrees C and refrigeration at 5 +/- 2 degrees C, 90% RH at industrial level, while the uncoated fruit served as controls. Physicochemical changes were monitored during 8 weeks. A sensory evaluation of preference in taste and appearance was performed in the apples. Candelilla wax-based nanocoating with phytomolecules of tarbush was able to reduce significantly (P (<) 0.05) the physicochemical changes in the apples. The results of the overall preference indicated that control apples were the most preferred in taste and appearance. Apples coated with nanocoating with phytomolecules of tarbush were the least preferred in appearance and taste. According to the results, phytomolecules of tarbush incorporated into the candelilla wax-based nanocoating is an alternative for increase shelf life of Golden delicious apples in marketing conditions and refrigeration at industrial level.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available