期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 60, 期 -, 页码 206-218出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637480902858790
关键词
Carboxymethyl cellulose; nata de coco; bell pepper; coating; post-harvest life
Carboxymethyl cellulose from nata de coco, referred to as carboxymethyl-nata (CMN), was prepared by two cycles of mercerization and etherification. Coatings containing 1% and 2% CMN were applied on bell peppers to evaluate the effect of the polysaccharide coating on the post-harvest life of the fruits. The fruits were stored at 25 degrees C. During storage, the color change in CMN-coated fruits was slower than in the control and blank fruits (coated with additives only). CMN-coated fruits maintained firmness and had lower weight loss, total soluble solids content and titratable acidity than the control and blank. Antioxidant activity and total phenolic content increased from day 0 to day 15. CMN-coated fruits had lower total phenolic content than the control and blank at day 15. Values at day 15 did not indicate the retardation of antioxidant activity in the 1% CMN-coated fruits. Results indicated that CMN coatings reduced the rate of ripening.
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