文章基本信息

标题：Preserving Strawberry (Fragaria Ananasa) Using Alginate and Soy Based Edible Coatings
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作者：Waqas Ahmed ; Masood Sadiq Butt
期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2014
卷号：2
期号：5
页码：158-161
DOI：10.12691/ajfst-2-5-4
语种：English
出版社：Science and Education Publishing
摘要：Instant research project was an attempt to address the postharvest losses in strawberry using the concept of biodegradable edible coatings. Purposely, alginate and soy based coatings were developed at various levels (2, 2.5 and 3%) and assessed for the role in controlling the moisture loss and total solids in the coated fruit. From results, it was deduced that moisture loss was lowered to 4.86% in T₃ (Soy 3%) as compared to 13.45% in T₀ (Control) for strawberry kept at controlled climate chamber. Likewise, 2.5 and 3% combinations of soy and alginate based coatings were found efficient in maintaining overall solids content of the coated strawberry.Based on the findings, edible coatings are suggested as an innovative, cost effective and environmental friendly preservation technique that holds potential to be used on fresh perishable commodities.
关键词：strawberry; edible coatings; alginate; soy; shelflife