Journal of Food Science · 2002 · 47 citations · 11 references
AgricultureFood ScienceHorticultural SciencesFood AnalysisFood ChemistryFood PreservationFood TexturizationFruit Quality EvaluationLipids In FoodsPostharvest Physiology Of VegetablesCoating-based Shelf-life ExtensionPectin Content AnalysisPectin Quality ParametersPreservation Of Vegetable ProductsRespiration RatesTextural Quality ImprovementWeight Loss MeasurementWeight Loss Monitoring
ABSTRACT Three coatings containing a hydrocolloid‐lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5‐week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis.
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