Share

IIR document

Effects of edible coatings and storage on quality of cherries cv. "Burlat".

Author(s) : ROJAS C., RÍO M. A. del

Summary

Cherries cv. "Burlat" were coated with various edible coatings and stored at 1 °C and 90% relative humidity for 21 days plus 1 day at 20 °C and 85% relative humidity. Periodically physico-chemical and sensory parameters were evaluated. Weight loss was reduced in coated fruits. Application of shellac-based edible coatings and commercial edible coating significantly increased ethanol concentrations in fruits. Shellac-based coatings provided the lowest flavour scores. The carnauba-based and emulsified with oleic acid edible coatings provided firmer fruits and the lowest deterioration rate.

Available documents

Format PDF

Pages: 2000-4

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Effects of edible coatings and storage on quality of cherries cv. "Burlat".
  • Record ID : 2002-1929
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 630-636; fig.; tabl.; 14 ref.

Indexing