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Sustainable coating for improving shelf-life of fresh-cut 'big top' nectarine.

Number: pap. 22

Author(s) : LIRA-VARGAS A. A., CORRALES-GARCIA J. J. E., VALLE-GUADARRAMA S., et al., ARTES CALERO F.

Summary

The effect of sustainable edible coatings (EC) on quality of fresh-cut Big Top nectarines (FCN) was evaluated. The processing was achieved by deboning, slicing and washing-disinfection (100 ppm NaClO).The EC applied were 0.5% nopal mucilage (NoMu), 0.5% grenetine (Gre); 0.5% NoMu + 0.25% Gre (NoMu-Gre), and Control (1% citric acid + 1% CaCl2), all of them added with 0.6% Tween 80 and 0.4% glycerol. The slices were packaged in microperforated polypropylene trays and stored during 9 days at 5°C. Physical-chemical quality attributes changes, weight loss and sensory analysis were monitored. The EC did not disturb the quality changes of FCN. Related to Control in general in EC treated slices the color was kept, the titratable acidity, softness and weight loss decreased, while the pH and soluble solids content increased. Panelists did not detect the EC. As conclusion, the EC, mainly NoMu-Gre, were able to reach 9 days at 5ºC of FCN shelf-life.

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Details

  • Original title: Sustainable coating for improving shelf-life of fresh-cut 'big top' nectarine.
  • Record ID : 30023364
  • Languages: English
  • Source: 5th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Beijing, Chine, 6-8 avril 2018
  • Publication date: 2018/04/06
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2018.0022

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