Starch-based coatings: effect on refrigerated strawberry (Fragaria ananassa) quality

Edible coatings can provide an alternative for extending post-harvest life of refrigerated fruit and vegetables. The influence of different starch-based coating formulations on quality attributes of strawberries stored at 0 degree C and a relative humidity of 84.8% was studied. Starch sources were c...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 1998-03, Vol.76 (3), p.411-420
Main Authors: Garcia, M.A, Martino, M.N, Zaritzky, N.E
Format: Article
Language:English
Subjects:
amylose
Biological and medical sciences
coating
cold storage
edible films
Food industries
food quality
food spoilage
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
plasticiser
protective coatings
quality
refrigeration
senescence
shelf life
starch
starch products
storage quality
strawberries
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Summary:Edible coatings can provide an alternative for extending post-harvest life of refrigerated fruit and vegetables. The influence of different starch-based coating formulations on quality attributes of strawberries stored at 0 degree C and a relative humidity of 84.8% was studied. Starch sources were classified according to the amylose content in starch, with medium amylose content (potato and corn) and high amylose content (amylomaize and amylose-rich product). Quality of fruits was evaluated by weight loss, firmness retention, microbial decay, surface colour development, titratable acidity and sugar content. The effects of starch amylose content and glycerol (plasticiser) concentration on coating properties were also analysed. The coatings reduced the number of infected fruits and extended storage life of strawberries by retarding senescence. The addition of glycerol improved coating performance, with 20 g litre-1 the most effective concentration. The starch source had a significant effect on surface colour development, weight loss and firmness retention. Coated strawberries produced the lowest ratios of chromaticity parameters (a/b, red/yellow) with regard to the control fruits, thus retarding senescence. High amylose content starches reduced weight loss, maintained firmness and reduced decay better than medium amylose content starches.
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(199803)76:3<411::AID-JSFA965>3.0.CO;2-I