文章基本信息

标题：Retention of Physical Quality of Bananas by Hemicellulose Coating
本地全文：下载
作者：Hilal Yilmaz Celebioglu ; Deniz Cekmecelioglu
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2013
卷号：38
期号：6
出版社：Association of Food Technology, Turkey
摘要：In order to maintain color and texture, plant-origin edible coatings are advantageous to foodstuffs as an air and moisture barrier. In this study, hemicelluloses extracted from corn peels were used as the coating material on bananas stored at 4 oC. At the end of storage, no fungal decay was detected on coated bananas, whereas 20% of uncoated bananas (control) were infected. Samples coated with 1, 1.5 and 2% hemicellulose (HC) lost 3.6, 3.3 and 3.1 of their total weight, respectively, whereas the control group lost 5.1% of total weight. Hemicellulose coating also protected firmness of bananas (701.1 gf for coated and 509.6 gf for uncoated samples). Colour measurements showed that lightness and yellowness of the coated bananas were preserved with negligible losses while uncoated samples turned brown at unacceptable level. Thus, this study showed that hemicelluloses can be alternatively used as the coating material on surface of fruits.
关键词：Hemicellulose coating; edible coating; preservation; fruit quality; banana