Effect of Starch-Based Edible Coatings on Quality of Minimally Processed Pummelo (Citrus maxima Merr.)

A study on the effect of starch-based edible coatings on shelf life and quality of minimally processed pummelo was conducted during storage at 4 degrees C for 21 days. Starch-based coatings were developed from two types of native starches (rice and cassava) and mixed with two concentrations of pummelo juice (5 and 10% by volume) as anti-browning agents. It was found that the property of edible coating from cassava starch had a lower water vapor transmission rate of 785 g/m(2)/day compared with the coating modified from rice starch in which the water vapor transmission rate was 1,230 g/m2/day. Results showed that coated minimally processed pummelo had a lower weight loss of 4.8-7.7% compared to the control (non-coated minimally processed pummelo). Total sugars of minimally processed pummelo coated with rice and cassava starch increased. Titratable acidity and vitamin C content of minimally processed pummelo coated with rice and cassava starch was low compared to the control. The hue angle of surface color of minimally processed pummelo coated with the two starches did not differ from the control.