期刊
COATINGS
卷 9, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/coatings9060368
关键词
linseed mucilage; fresh-cut fruit; cantaloupe; quality; shelf life
资金
- Program of Support for Research, Science and Technology, PAICYT, UANL [IT461-15]
We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 degrees C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12-15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).
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