Repository logo
 
Publication

Chemical dips and edible coatings to retard softening and browning of fresh-cut banana

2010Journal article Open access
Simple item page
dc.contributor.authorBico, Sheryl Lozel Sadili
dc.contributor.authorRaposo, Maria Filomena de Jesus
dc.contributor.authorMorais, Rui Manuel Santos Costa de
dc.contributor.authorMorais, Alcina Maria Miranda Bernardo de
dc.date.accessioned2011-08-01T11:50:47Z
dc.date.available2011-08-01T11:50:47Z
dc.date.issued2010
dc.description.abstractThe 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationBICO, 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), 13-24por
dc.identifier.doi10.1504/IJPTI.2010.038185
dc.identifier.eissn1744-7569
dc.identifier.issn1744-7550
dc.identifier.urihttp://hdl.handle.net/10400.14/4873
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInderscience Enterprises Ltd.por
dc.relation28027-IC-6-2001-BE-ERASMUS-EPS-1
dc.subjectFresh-cut bananapor
dc.subjectChemical dippor
dc.subjectCoatingpor
dc.subjectFirmnesspor
dc.subjectColourpor
dc.titleChemical dips and edible coatings to retard softening and browning of fresh-cut bananapor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage24
oaire.citation.issue1
oaire.citation.startPage13
oaire.citation.titleInternational Journal of Postharvest Technology and Innovation
oaire.citation.volume2
person.familyNamede Jesus Raposo
person.familyNameMorais
person.familyNameBernardo
person.givenNameMaria Filomena
person.givenNameRui M. S. C.
person.givenNameAlcina M.M.
person.identifier143926
person.identifierM-5215-2013
person.identifier.ciencia-id4F1A-88A7-FB5C
person.identifier.ciencia-id541B-04AE-0686
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0002-2411-0410
person.identifier.orcid0000-0001-5138-6941
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridM-5065-2013
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id7005684061
person.identifier.scopus-author-id7005146997
person.identifier.scopus-author-id7006325245
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3a13dab3-c68c-4db4-a3a1-6ba8507f92b5
relation.isAuthorOfPublicationfa2b729c-8159-4a98-9bfe-0fa1e98aa9fb
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscovery7d4bb84a-d049-417f-9d54-8b48219af15f

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
banana-IJPTI 2010.pdf
Size:
198.26 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals