Edible Coatings Composed of Methylcellulose, Stearic Acid, and Additives to Preserve Quality of Pear Wedges

Abstract

The ability of methylcellulose and methylcellulose‐stearic acid coatings to preserve the quality of Anjou pear wedges stored at 4C and 78% relative himidity over a period of 12 days was assessed. The effect of some additives (ascorbic acid, calcium chloride, and sorbic acid) alone or in combination with the edible coatings was also evaluated. The use of edible coatings and additives prolonged the shelf life of treated samples by retarding browning and enhancing texture when compared to control samples. Methylcellulose‐stearic acid coatings played an important role in avoiding weight loss, while methylcellulose‐only coatings showed poor water vapor barrier properties. Pear wedges coated with the methylcellulose‐stearic acid formulation contained higher amounts of hexyl acetate throughout the storage period, probably due to synthesis by wounded tissue from the stearic acid contained in the coating. No effect from the applied treatments on the titratable acidity, soluble solids content, and microbial load of treated pear wedges was found.

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

“…After cutting, the increase of respiration rate may be reflected in the changes in titratable acidity of fresh-cut pear (Olivas et al, 2003;Xing et al, 2012). In fact, during the storage, the control slices showed a decrease in TA of about 45% (from 3 to 1.62 g malic acid L -1 ).…”

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

“…Different substances such as antibrowning agents, colorants, flavours, nutrients, spices and antimicrobial compounds have been incorporated into edible coatings for ensuring the quality and safety of fresh-cut fruits (Eswaranandam et al, 2006;Han et al, 2004;Olivas et al, 2003;OmsOliu et al, 2008). Chitosan and oil coating has become a promising alternative treatment to maintain quality of food products because the antimicrobial and anti-oxidative effect of chitosan was greatly enhanced by the addition of essential oils (EOs) (Kanatt et al, 2008).…”

Biopolymers for Edible Films and Coatings in Food Applications

“…McHugh and Senesi [18] delayed browning of fresh-cut apples coated with a mixture of apple pur ee, pectin and vegetable oils containing ascorbic acid and citric acid. Olivas et al [75] preserved fresh-cut pear from surface browning by using an MC-based coating containing ascorbic acid and citric acid. Edible films and coatings have also been developed to enhance the texture of fruit and vegetables [76].…”