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Document IIF

Effets des enrobages comestibles et de l'entreposage sur la qualité des cerises "Burlat".

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

Auteurs : ROJAS C., RÍO M. A. del

Résumé

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.

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Format PDF

Pages : 2000-4

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Détails

  • Titre original : Effects of edible coatings and storage on quality of cherries cv. "Burlat".
  • Identifiant de la fiche : 2002-1929
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 630-636; fig.; tabl.; 14 ref.

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