Effect of pectin coating on colour and quality of dehydrated pineapple during storage

Abstract

The effect of storage on the colour and quality parameters of uncoated and pectin coated dehydrated pineapple samples were studied during storage. The dehydrated pineapple samples were packed in aluminium foil pouches and stored at 30 ± 1°C and 75% RH. The colour change was determined using L*, a*, b*, hue, total colour difference and browning index values. The kinetics of changes in colour parameters was determined using zero-order and first-order reaction kinetics. Non-linear regression of experimental data was done to obtain the reaction rate constants. L*, b*, and hue values decreased, while a*, total colour difference and browning index increased during storage in both coated and uncoated samples. Both the models were found to describe the data of colour parameters adequately. The correlation coefficient value of most of the colour parameters was more than 0.95 indicating good agreement between experimental and model predicted values. The browning was more observed in uncoated samples than coated samples, which increased in the later stages of storage. Rehydration ratio decreased, while moisture content increased with storage. The sensory evaluation scores of coated samples remained acceptable for longer period than uncoated samples.

Kinetic Modeling of Quality Changes and Shelf Life Prediction of Dried Coconut Chips

“…This demonstrates that the color of the dried coconut chips degraded linearly. Similarly, several authors have reported in the literature that zero-order kinetic models can predict color parameter changes in a linear format during storage (e.g., for pineapple [15], button mushrooms [29] and kiwi [7]). For dried coconut chips, the kinetic rate constants of the color parameters were slower at 35 • C than at 45 or 55 • C by 0.67 and 0.60 times for the L* value, 0.18 and 0.08 times for the a* value, 0.53 and 0.28 times for the b* value, 0.57 and 0.35 times for the ∆E value and 0.43 and 0.19 times for the BI, respectively.…”

“…The values are reported as L* (degree of brightness to darkness), a* (degree of redness (+) to greenness (−) and b* (degree of yellowness (+) to blueness (−). The total color difference (∆E) and browning index (BI) were calculated according to Saini and Sharma [15] using the following formulas:…”

“…Thus, the consumer could detect a change in product color beginning in weeks 7, 3 and 1 at storage temperatures of 35, 45 and 55 • C, respectively. The browning index (BI) can be another index that represents the purity of brown and can be used to determine the degree of visible browning in a product in both enzymatic and non-enzymatic staining procedures [15,23]. Furthermore, both an increase in the L* value and a decrease in the a* value are positively correlated to the product's BI value [24][25][26].…”

The Effect of Combining Post-Harvest Calcium Nanoparticles with a Salicylic Acid Treatment on Cucumber Tissue Breakdown via Enzyme Activity during Shelf Life

“…Moreover, many variables promote the deterioration and waste of fruits during storage, including environmental factors [8], harvest time, the stage of fruit maturity, and the occurrence of mechanical damage throughout handling phases [9]. Previously, coating techniques have been implemented to improve the shelf life and quality of fruits and vegetables [10], or to develop deliberate cucumber characteristics throughout the selling chain for consumers [11]. However, deciding on the right coating blend assuredly affects the performance of other coating layers.…”

On the Biochemical and Physiological Responses of ‘Crimson Seedless’ Grapes Coated with an Edible Composite of Pectin, Polyphenylene Alcohol, and Salicylic Acid

“…It can be administered in a variety of ways, including dipping, misting, or packing [12]. When treating bunches, it is also used to increase their quality [13]. However, the appropriate coating has a favorable influence on many quality traits.…”