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Effects of Semperfresh and Jonfresh fruit coatings on poststorage quality of "Satsuma" mandarins.

Author(s) : BAYINDIRLI L., SUMNU G., KAMADAN K.

Type of article: Article

Summary

Satsumas were dipped for 5 seconds in 1.5% weight per volume Semperfresh (based on 60% sucrose esters of fatty acids) or Jonfresh (based on 11% carnauba wax) ; weight gain was 0.8% with Jonfresh and 0.6% with Semperfresh. Weight loss, respiration rate, ascorbic acid, soluble solids (Brix) and acidity changes of coated and uncoated fruits were monitored during storage at 20 deg C and 40% relative humidity for 4 weeks. Both coatings delayed ripening and effectively decreased the changes in titrable acidity, respiration rate and contents of ascorbic acid and soluble solids. Losses of weight and ascorbic acid were lowest with Jonfresh ; shelf-life increased by 10% with Semperfresh and 50% with Jonfresh.

Details

  • Original title: Effects of Semperfresh and Jonfresh fruit coatings on poststorage quality of "Satsuma" mandarins.
  • Record ID : 1997-1564
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 19 - n. 5
  • Publication date: 1995

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