Show simple item record

dc.contributor.authorContreras-Oliva, Adriana
dc.contributor.authorRojas-Argudo, Cristina
dc.contributor.authorPérez-Gago, María B.
dc.date.accessioned2019-04-30T08:10:24Z
dc.date.available2019-04-30T08:10:24Z
dc.date.issued2012es
dc.identifier.citationContreras‐Oliva, A., Rojas‐Argudo, C., & Pérez‐Gago, M. B. (2012). Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico‐chemical and nutritional quality of ‘Oronules’ mandarins. Journal of the Science of Food and Agriculture, 92(4), 794-802.es
dc.identifier.issn1097-0010
dc.identifier.urihttp://hdl.handle.net/20.500.11939/6182
dc.description.abstractBACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a semi-permeable barrier to water and gases, which depends on coating composition, solid content (SC), and cultivar. However, little is known about the effect of coatings on citrus nutritional quality. This work studies the effect of coating composition and SC of hydroxypropyl methylcellulose (HPMC)–beeswax (BW)–shellac coatings on the physico-chemical, sensory and nutritional quality of ‘Oronules’ mandarins. Coatings prepared at the same lipid content differed in the BW: shellac ratio (1 : 3 and 3 : 1) and SC of the formulations (40 and 80 g kg−1). RESULTS: The coating with 1 : 3 BW: shellac ratio and 80 g kg−1 SC was the most effective controlling weight loss, although it was less effective than the commercial wax tested. Increasing SC had a greater effect than the BW: shellac ratio in fruit internal atmosphere and sensory quality, with the presence of off-flavour when coatings were applied at 80 g kg−1 SC. Nutritional quality was not affected by the application of the different treatments. CONCLUSION: HPMC–lipid coatings have the potential to extend shelf life of ‘Oronules’ mandarins. However, care should be taken controlling formulation SC to avoid the build-up of off-flavour.es
dc.language.isoenes
dc.publisherWileyes
dc.subjectPostharvest qualityes
dc.subjectHPMCes
dc.titleEffect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarinses
dc.typearticlees
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.1002/jsfa.4649es
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4649es
dc.journal.issueNumber4es
dc.journal.titleJ. Sci. Food Agric.es
dc.journal.volumeNumber92es
dc.page.final802es
dc.page.initial794es
dc.relation.projectIDGV/2007/187es
dc.source.typeelectronicoes
dc.subject.agrisJ11 Handling, transport, storage and protection of plant productses
dc.subject.agrovocEdible coatingses
dc.subject.agrovocNutritional valuees
dc.subject.agrovocShellaces
dc.subject.agrovocBeeswaxes


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record