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Colour and firmness changes in coated apples during storage.

Author(s) : BUNN J. M., PARK H. J., VERGANO P. J., TESTIN R. F.

Summary

South Carolina grown apples were coated with edible polymer materials by dipping. Coated and uncoated apples placed in 4 deg C dark storage were periodically sampled and evaluated. Three sets of chromaticity values, as "L", "a", and "b" colour space coordinates, were measured on each apple equally space around the periphery region mid-way between the stem and blossom ends. After colour measurements each apple was divided and a spherical indentor forced into the curved side of apple halves to evaluate firmness. As expected, significant differences between the Arkansas Black variety and Red Delicious and Rome Beauty varieties were indicated by "L", "b" and average bio-yield force measurements. Colour number "a" was not an effective indicator of any of the treatment effects. Apple colour remained stable for the first 75 days of storage before Arkansas Black apples darker and Red Delicious and Rome Beauty apples became lighter. A mixture of sucrose fatty-acid esters produced a slightly lighter colour on Arkansas Black apples than did the other coatings. Corn-zein created slightly more yellow colour development in all varieties than did other coating treatments.

Details

  • Original title: Colour and firmness changes in coated apples during storage.
  • Record ID : 1996-3514
  • Languages: English
  • Publication date: 1995/06/18
  • Source: Source: ASAE, Annu. int. Meet., Chicago
    pap. 956538; 14 p.; 5 fig.; 4 tabl.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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