期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 88, 期 -, 页码 1-7出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2013.09.004
关键词
Pineapple; Fresh-cut; Edible coating; Alginate; Lemongrass; Essential oil
The effects of different concentrations (0.1%, 0.3% and 0.5%, w/v) of lemongrass essential oil incorporated into an alginate-based [sodium alginate 1.29% (w/v), glycerol 1.16% (w/v) and sunflower oil 0.025% (w/v)] edible coating on the respiration rate, physico-chemical properties, and microbiological and sensory quality of fresh-cut pineapple during 16 days of storage (10 +/- 1 degrees C, 65 +/- 10% RH) were evaluated. Coated fresh-cut pineapple without lemongrass and uncoated fresh-cut pineapple were stored under the same conditions and served as the controls. The results show that yeast and mould counts and total plate counts of coated samples containing 0.3 and 0.5% (w/v) lemongrass were significantly (p < 0.05) lower than other samples. However, the incorporation of 0.5% (w/v) lemongrass in coating formulation significantly (p < 0.05) decreased the firmness and sensory scores (taste, texture and overall acceptability) of fresh-cut pineapples. Therefore, the results indicate that an alginate-based edible coating formulation incorporated with 0.3% (w/v) lemongrass has potential to extend the shelf-life and maintain quality of fresh-cut pineapple. (C) 2013 Elsevier B.V. All rights reserved.
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