期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 41, 期 10, 页码 1862-1870出版社
ELSEVIER
DOI: 10.1016/j.lwt.2008.01.007
关键词
Edible coatings; Fresh-cut melon; Gas exchange; Shelf-life; Antioxidant properties
资金
- Ministerio de Ciencia y Tecnologia (Spain) [2003-09208-C01]
- European Social Fund
- Departament d'Universitats Recerca i Societat de la Informacio of the Generalitat de Catalunya (Spain)
The effect of alginate, pectin and gellan-based edible coatings on the shelf-life of fresh-cut 'Piel de Sapo' melon was investigated. Gas exchange, antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut melon were studied during 15 days at 4 degrees C. Gellan, pectin and alginate coatings increased the water vapor resistance of fresh-cut melon, thus preventing dehydration. They also had an inhibitory effect on ethylene production although O-2 and CO2 diffusion through coated melon tissue was not avoided. Calcium chloride used as a crosslinking agent helped to maintain fruit firmness. Edible coatings themselves did not improve microbiological stability of fresh-cut 'Piel de Sapo' melon packaged under passive modified atmosphere. Pectin or alginate could reduce the wounding stress induced in fresh-cut melon, which triggered an accumulation of total phenolic compounds and other compounds with antioxidant properties. In addition, pectin-based coating seemed to best maintain sensory attributes. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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