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Influence of edible coating on shelf life and quality of >picota> sweet cherries

机译：食用涂料对> picota>甜樱桃货架期和品质的影响

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摘要

Concentrations of 10, 20 and 30 g/l of an edible coating based on derivatives of fatty acids and polysaccharides in alcohol solution were assayed to determine the effect on alteration of respiratory metabolism, control of transpiration and maintenance of post-harvest quality of >Picota> cherries. Treatment with 10 and 20 g/l coatings reduced the respiratory intensity of the fruits and attenuated the respiratory stress induced by low storage temperatures. After 2 weeks in storage at 0 °C plus 48 h at 20 °C, no off-flavours were detected, nor were there significant treatment-induced levels of ethanol and acetaldehyde. The weight loss of fruits during storage at 0 and 20 °C was inversely proportional to the concentration of the coating used. After storage, the fruits treated with concentrations of 10 and 30 g/l were shinier, more turgid and more attractive than the controls. None of the treatments produced significant changes in the evolution of quality parameters during storage, and they may therefore constitute an alternative technology to modified atmosphere packaging as currently used. © Springer-Verlag 2004.
机译：测定了酒精溶液中基于脂肪酸和多糖衍生物的10、20和30 g / l食用涂层的浓度，以确定对呼吸代谢改变，蒸腾控制和维持> Picota收获后品质的影响>樱桃。用10 g / l和20 g / l的包衣处理可降低水果的呼吸强度，并减轻低贮藏温度引起的呼吸压力。在0°C下储存2周再加上20°C下48小时后，没有发现异味，也没有明显的处理诱导水平的乙醇和乙醛。在0和20°C下储存期间，水果的重量损失与所用涂层的浓度成反比。储存后，用10和30 g / l的浓度处理过的水果比对照组更鲜亮，更饱满并且更具吸引力。在储存过程中，没有一种处理能够改变质量参数的变化，因此，它们可能构成目前使用的气调包装的替代技术。 ©Springer-Verlag 2004。

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    Alonso Jesús; Alique Rafael;

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  • 年度 2014
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  • 正文语种 eng
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