UTILIZATION OF SOME EDIBLE COATINGS FOR EXTENDING SHELF- LIFE OF MINIMALLY PROCESSED PEAR SLICES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 31, Issue 10, October 2006, Page 6493-6504 PDF (159.58 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236862 | ||||
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| Author | ||||
| M. F. Osman, | ||||
| Food Technology Dept., Fac. of Agric., Kafr El- Sheikh Univ., Egypt. | ||||
| Abstract | ||||
| Sodium alginate (SA), xanthan gum (X6) and carboxymetyhl cellulose (CMC) containing 5% glycerol alcohol were used as edible coatings forms. These coating materials were used to extend the shelf- life and enhance the nutritional values of minimally processed pear (Pyrus communis) slices stored at 5 t 1°C and 70-75% relative humidity (RH) for 13 days. Dipping of fruits in antibrowning agents solution were advantageous in maintaining color during storage. The dipping of pear slices coated with sodium alginate in 2% calcium chloride as hardening agent inhibited the loss of firmness. Generally. all coating materials were effective in reducing the loss of weight, ascorbic acid, microbial contamination and maintenance of firmness and titratable acidity. All used coatings in combination with antibrowning agents were effective in maintenance of skin color of pear slices during storage. Sodium alginate was the best in maintenance of pear slices obtaining the highest storage periods for 11 days followed by xanthan gum (7' days), then carboxymethyl cellulose (5 days) comparing with control sample (3 days). | ||||
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