Internal Atmosphere Modification in Pro-Long Coated Apples

Banks, Nigel H.

doi:10.17660/actahortic.1985.157.12

Cited by 41 publications

(29 citation statements)

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“…Respiration rate of the fruits during storage were determined as per the headspace analysis procedure adopted by Banks (1984Banks ( , 1985 using gas liquid chromatograph fi tted with chromosorb-101 column and thermal conductivity detector. The fl ow rate of carrier gas (nitrogen) was 18 ml/min, oven temperature 100°C and injector and detector temperature 120°C.…”

Section: Methodsmentioning

confidence: 99%

Permeability of edible coatings

Mishra

Khatkar²,

Garg

et al. 2010

J Food Sci Technol

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The permeabilities of water vapour, O 2 and CO 2 were determined for 18 coating formulations. Water vapour transmission rate ranged from 98.8 g/m 2 .day (6% beeswax) to 758.0 g/m 2 .day (1.5% carboxymethyl cellulose with glycerol). O 2 permeability at 14 ± 1°C and 55 ± 5% RH ranged from 1.50 to 7.95 cm 3 cm cm -2 s -1 Pa -1 , with CO 2 permeability 2 to 6 times as high. Permeability to noncondensable gases (O 2 and CO 2 ) was higher for hydrophobic (peanut oil followed by beeswax) coatings as compared to hydrophilic (whey protein concentrate and carboxymethyl cellulose).

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Section: Methodsmentioning

confidence: 99%

Permeability of edible coatings

Mishra

Khatkar²,

Garg

et al. 2010

J Food Sci Technol

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“…Edible coatings made of CMC, MC, HPC, and HPMC have been applied to some fruits and vegetables for providing barriers to oxygen, oil, or moisture transfer (Morgan 1971;Sacharow 1972;Krumel and Lindsay 1976;Maftoonazad and Ramaswamy 2005), and for improving batter adhesion (Meyers 1990;Dziezak 1991). CMC coatings have shown the capabilities for helping retain the original firmness and crispness of apples, berries, peaches, celery, lettuce, and carrots when used in a dry coating process (Mason 1969), preserving important flavor components of some fresh fruits and vegetables (Nisperos-Carriedo and Baldwin 1990), and reducing oxygen uptake without increasing carbon dioxide level in the internal environment of coated apples and pears by simulating a controlled atmosphere environment (Lowings and Cutts 1982;Banks 1985;Meheriuk and Lau 1988;Santerre and others 1989).…”

Section: Polysaccharide-based Coatingsmentioning

confidence: 99%

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Lin¹,

Zhao²

2007

Comp Rev Food Sci Food Safe

518

301

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One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.

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“…The role of low O 2 to CO 2 ratio or anaerobic condition is well known in determining the overall decay of fruits and vegetables (Banks 1984). Such situations were reported to suppress not only the biosynthesis but also the action of ethylene (Kanellis et al 1989a, b).…”

Section: Influence Of the Internal Atmosphere On Ripening And Ripeninmentioning

confidence: 99%

Role of internal atmosphere on fruit ripening and storability—a review

2011

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Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

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Internal Atmosphere Modification in Pro-Long Coated Apples

Cited by 41 publications

References 0 publications

Permeability of edible coatings

Permeability of edible coatings

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Role of internal atmosphere on fruit ripening and storability—a review

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