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".

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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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.