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Orientador(es)
Resumo(s)
The effects of chemical dips and edible coatings on firmness and
colour of fresh-cut banana (cv. Cavendish) from Madeira Island were
investigated. Two calcium salts, calcium chloride and calcium lactate, were
first investigated for the effects on firmness during four days of storage at 5°C.
Firmness and colour were evaluated after a three-minute chemical dipping or
chemical dipping followed by coating and during five days of storage at 5°C.
The coatings tested consisted of pectin, alginate, carboxymethylcelullose,
carrageenan or chitosan solution. Dip with 1% (w/v) calcium chloride, 0.50%
(w/v) ascorbic acid and 0.75% (w/v) cysteine was the most efficient treatment
in retarding softening and browning of banana slices. This dip also inhibited
yeast growth. According to sensory analysis, the edible shelf life of banana
slices dipped in such solution was the longest: five days at 5°C. Carrageenan
solution was the significantly (p < 0.05) best coating among the ones studied, in
preserving firmness and colour of fresh-cut banana during five days at 5°C.
Descrição
Palavras-chave
Fresh-cut banana Chemical dip Coating Firmness Colour
Contexto Educativo
Citação
BICO, Sheryl Lozel Sadii; ...[et al] - Chemical dips and edible coatings to retard softening and browning of fresh-cut banana. International Journal of Postharvest Technology and Innovation.ISSN 1744-7550. Vol. 2 n.º 1 (2010), 13-24
Editora
Inderscience Enterprises Ltd.