Articles
EFFECT OF ALGINATE AND GELLAN-BASED EDIBLE COATINGS ON THE QUALITY OF FRESH-CUT PINEAPPLE DURING COLD STORAGE
Article number
902_67
Pages
519 – 524
Language
English
Abstract
Pineapple is one of the most popular fruits in Malaysia and consumer demand for fresh-cut pineapple is increasing in world markets.
However, its shelf life is limited.
The aim of this work was to study the effect of alginate and gellan-based edible coatings on changes in colour, weight loss, firmness and respiration rate of fresh-cut Josapine pineapple during 16 days storage at 10±1°C; 65±10% RH. Uncoated fresh-cut pineapple at the same condition served as control.
The results showed that for colour, the L* (lightness) and chroma decreased over time in all treatments.
However, L* and chroma in coated samples were significantly (p<0.05) higher than the control.
The hue angle of control samples was significantly (p<0.05) lower than coated samples.
Weight loss increased over time during storage.
After 16 days, the weight loss of control was 22.4±0.9%, but the weight loss of both alginate and gellan coated samples were significantly lower than control (15.4±0.8% and 16.5±0.6% respectively). Respiration rate of fresh-cut pineapples with alginate or gellan coating was significantly (p<0.05) lower than control during storage.
Firmness of coated samples during storage was not significantly different with the fresh sample.
However, the firmness of control after 16 days was significantly (p<0.05) lower than fresh sample (1.39±0.19 N and 2.54±0.28 N respectively). The results obtained in this study indicate that alginate and gellan-based edible coatings could significantly reduce weight loss and respiration rate and maintain the colour and firmness of fresh-cut pineapple during low temperature storage as compared with the control (uncoated sample).
However, its shelf life is limited.
The aim of this work was to study the effect of alginate and gellan-based edible coatings on changes in colour, weight loss, firmness and respiration rate of fresh-cut Josapine pineapple during 16 days storage at 10±1°C; 65±10% RH. Uncoated fresh-cut pineapple at the same condition served as control.
The results showed that for colour, the L* (lightness) and chroma decreased over time in all treatments.
However, L* and chroma in coated samples were significantly (p<0.05) higher than the control.
The hue angle of control samples was significantly (p<0.05) lower than coated samples.
Weight loss increased over time during storage.
After 16 days, the weight loss of control was 22.4±0.9%, but the weight loss of both alginate and gellan coated samples were significantly lower than control (15.4±0.8% and 16.5±0.6% respectively). Respiration rate of fresh-cut pineapples with alginate or gellan coating was significantly (p<0.05) lower than control during storage.
Firmness of coated samples during storage was not significantly different with the fresh sample.
However, the firmness of control after 16 days was significantly (p<0.05) lower than fresh sample (1.39±0.19 N and 2.54±0.28 N respectively). The results obtained in this study indicate that alginate and gellan-based edible coatings could significantly reduce weight loss and respiration rate and maintain the colour and firmness of fresh-cut pineapple during low temperature storage as compared with the control (uncoated sample).
Publication
Authors
N. Azarakhsh, A. Osman, H.M. Ghazali, C.P. Tan, N. Mohd Adzahan
Keywords
‘Josapine’ pineapple, fresh-cut, edible coating, sodium alginate, gellan gum
Online Articles (80)