Effect of lipid type and amount of edible hydroxypropyl composite methylcellulose-lipid composite coatings used to protect postharvest quality of mandarins cv. fortune

被引：77

作者：

Perez-Gago, MB ^{[1
]}

Rojas, C ^{[1
]}

Del Rio, MA ^{[1
]}

机构：

[1] Inst Valenciano Invest Agr, Dept Postcosecha, Valencia 46113, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 08期

关键词：

citrus; edible coatings; beeswax; carnauba wax; shellac; hydroxypropyl methylcellulose;

D O I：

10.1111/j.1365-2621.2002.tb08836.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

'Fortune' mandarin oranges were coated with edible hydroxypropyl methylcellulose-lipid composite coatings. The coatings consisted of beeswax, carnauba wax, or shellac, at 2 lipid contents (20% and 60%). Weight, loss of coated mandarins decreased significantly as lipid content increased. Beeswax (60%) emulsions were associated with the lowest weight loss. Coated fruit had higher internal CO2, lower internal O-2, and higher ethanol contents than uncoated fruit. At 20% lipid content, internal O-2 was lower and ethanol content was higher than at 60% lipid content, which could be related to the low oxygen permeability of hydroxypropyl methylcellulose and the higher viscosity of these emulsions that could have affected final thickness.

引用

页码：2903 / 2910

页数：8

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