Permeability of edible coatings

Mishra, Bhawana; Khatkar, B. S.; Garg, Mukesh; Wilson, Lester A.

doi:10.1007/s13197-010-0003-7

Cited by 23 publications

(12 citation statements)

References 20 publications

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“…These methods also regulate ethylene production and its response (Scully and Horsham 2008;Yahia 2009;Mangaraj and Goswami 2009;Kanellis et al 2009). Today, different edible coatings with wide variations in their permeability to O 2 , CO 2 and water vapours are also available for practical use (Mishra et al 2010). Since, these findings have practical relevance for above storage methods and therefore further investigations on the composition of the internal atmosphere in fruits have been undertaken by various workers.…”

Section: Introductionmentioning

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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Section: Introductionmentioning

confidence: 99%

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

2011

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“…Previously, a number of materials were tested for their preservative potentials and appropriateness to organic consumption during storage of produces, such as ethanol (Karabulut et al 2004;Lichter et al 2002;Sabir et al 2006), mineral oils (Valero et al 2006), chlorinated or hot water (Del Nobile et al 2008), ethephon (Jayasena and Cameron 2009), chitosan (a natural polysaccharide) (Romanazzi et al 2009), and ozone (Sharpe et al 2009). In these endeavors, undesirable odors or bitterness that may confer to the produces during storage have been significant limitations in practical applications of such materials (Soliva-Fortuny and Martín-Belloso 2003;Mishra et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Sabır

Kara

2011

J Food Sci Technol

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Increasing pressure in food conservation sector to replace chemical applications has urged researchers to focus on studying new strategies of extending the postharvest life of produces. In such efforts, numerous materials have been tested for their effectiveness as well as suitability in organic consumption. In this study, effects of modified atmosphere packing (MAP) and honey solution dip on maintenance of quality of minimally processed table grape cv. Razaki were investigated. During the storage at 0°C with relative humidity of 90%, MAP, honey dip, and their combined applications significantly retarded the weight loss of berries that retained about 2 mm of cap stem. Soluble solid contents of all berries slightly increased, while their acid amounts decreased, resulting in consecutive rises of maturity index. With respect to the sensory score, calculated as mean of ten panelists, honey treatment alone was ranked the highest while control berries had significantly lower value. Overall, MAP, honey solution dip or their combination significantly maintained the general quality of minimally processed grape by delaying quality loss and berry decay. Therefore, honey solution dip yielded promising results to use as an edible organic coating barrier to moisture and resist to water vapor diffusion during the cold storage, offering a good adherence to berry surface.

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“…In recent years, considerable attention has been given to the behaviour of salts in various binary mixtures of solvents (Roy et al, 2010;Mishra et al, 2010;Zamir et al, 2005;Lu et al, 1999;Lu et al, 1995).…”

Section: Oleic Acid Linoleic Acidmentioning

confidence: 99%

Ionic-Interaction of Potassium Iodide in Edible Oils + DMF System by Viscosity Method

Saeed¹,

Masood²,

Nadeem³

2012

IJC

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Ionic-Interactions of Potassium Iodide (KI) in binary solvent systems of edible oil (maize oil and sunflower oil) + N, N-dimethylformamide (DMF) were studied at different temperatures by viscosity method. The viscosities of KI in sunflower oil + DMF and maize oil + DMF were found to increase with the increase in concentration of edible oil and also with increase in concentration of KI from 1x10 -2 to 9x10 -2 mol.dm -3 . Ion-ion interaction and ion-solvent interaction were evaluated in terms of A and B coefficients of Jones-Dole equation and its applicability checked by Moulik equation. Ion-solvent interaction was found positive in edible oil + DMF solvent system. The parameter dB/dT was used as a criterion for the evaluation of structure-making or structure-breaking ability of salt (KI) in edible oil + DMF solvent system. It was concluded that KI behaves as a structure-breaker in edible oils + DMF solvent system.

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Permeability of edible coatings

Cited by 23 publications

References 20 publications

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

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

Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage

Ionic-Interaction of Potassium Iodide in Edible Oils + DMF System by Viscosity Method

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