TY - JOUR
T1 - Effects of mesquite gum-candelilla wax based edible coatings on the quality of guava fruit (Psidium guajava L.)
AU - Tomás, S. A.
AU - Bosquez-Molina, E.
AU - Stolik, S.
AU - Sánchez, F.
PY - 2005
Y1 - 2005
N2 - The ability of composite edible coatings to preserve the quality of guava fruit (Psidium guajava L.) at 20°C was studied for a period of 15 days. The edible coatings were formulated with candelilla wax blended with white mineral oil as the lipid phase and mesquite gum as the structural material. The use of edible coatings prolonged the shelf life of treated fruits by retarding ethylene emission and enhancing texture as compared to control samples. At the sixth day, the ethylene produced by the control samples was fivefold higher than the ethylene produced by the coated samples, In addition, the physiological weight loss of coated fruits was nearly 30% lower than the control samples.
AB - The ability of composite edible coatings to preserve the quality of guava fruit (Psidium guajava L.) at 20°C was studied for a period of 15 days. The edible coatings were formulated with candelilla wax blended with white mineral oil as the lipid phase and mesquite gum as the structural material. The use of edible coatings prolonged the shelf life of treated fruits by retarding ethylene emission and enhancing texture as compared to control samples. At the sixth day, the ethylene produced by the control samples was fivefold higher than the ethylene produced by the coated samples, In addition, the physiological weight loss of coated fruits was nearly 30% lower than the control samples.
UR - http://www.scopus.com/inward/record.url?scp=33645056738&partnerID=8YFLogxK
U2 - 10.1051/jp4:2005125206
DO - 10.1051/jp4:2005125206
M3 - Artículo de la conferencia
AN - SCOPUS:33645056738
SN - 1155-4339
VL - 125
SP - 889
EP - 892
JO - Journal De Physique. IV : JP
JF - Journal De Physique. IV : JP
T2 - 13th ICPPP International Conference on Photoacoustic and PhotothermalPhenomena
Y2 - 5 July 2004 through 8 July 2004
ER -