Articles
Effect of edible coating on the stiffness of plum
Article number
1458_9
Pages
67 – 72
Language
English
Abstract
The firmness of fruit significantly affects customer perception.
Postharvest technology could extend the shelf life of fruit and maintain produce quality during storage.
The aim of this work was to evaluate the effect of edible coating on retaining the firmness of plum during 4 weeks of storage at 10°C. Samples were coated with 2, 3, and 4% cassava starch solutions and then stored at cold temperatures for 28 days.
The results showed that the coating retained the plum’s firmness compared to the control samples.
Acoustic firmness (stiffness) was measured over the storage period.
The stiffness values decreased monotonically across all sample groups, but the groups were still separable.
The significant effect of treatment (F=33.3, p<0.001) was detected in the two-way ANOVA analysis, which also revealed different kinetics (F=7.1, p<0.001) depending on the applied concentration.
Nonlinear curve fitting successfully estimated measurements, achieving R2=0.909 and RMSE<0.483. The kinetic constant of the fitted models increased from 2.314 to 5.304 as the treatment concentration increased.
Postharvest technology could extend the shelf life of fruit and maintain produce quality during storage.
The aim of this work was to evaluate the effect of edible coating on retaining the firmness of plum during 4 weeks of storage at 10°C. Samples were coated with 2, 3, and 4% cassava starch solutions and then stored at cold temperatures for 28 days.
The results showed that the coating retained the plum’s firmness compared to the control samples.
Acoustic firmness (stiffness) was measured over the storage period.
The stiffness values decreased monotonically across all sample groups, but the groups were still separable.
The significant effect of treatment (F=33.3, p<0.001) was detected in the two-way ANOVA analysis, which also revealed different kinetics (F=7.1, p<0.001) depending on the applied concentration.
Nonlinear curve fitting successfully estimated measurements, achieving R2=0.909 and RMSE<0.483. The kinetic constant of the fitted models increased from 2.314 to 5.304 as the treatment concentration increased.
Authors
M.S. Dam, T.T. Pham, T.M. Pham, N.T.T. Ha, H.X. Mac, L. Baranyai, L.L.P. Nguyen
Keywords
stone fruit, cassava starch, acoustic firmness, kinetic model
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