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Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating
Joint Authors
Cruz, Virgilio
Rojas, Romeo
Saucedo-Pompa, Saúl
Martínez, Dolores G.
Aguilera-Carbó, Antonio F.
Alvarez, Olga B.
Rodríguez, Raúl
Ruiz, Judith
Aguilar, Cristóbal N.
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-07-13
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
An edible coating functionalized with pomegranate polyphenols was designed.
Different blends of candelilla wax, gum arabic, jojoba oil, and pomegranate polyphenols were formulated in order to improve the shelf life quality of pears (variety Bartlett), and all formulations were applied by immersion onto the fruit surface.
Coated pears with and without polyphenols and uncoated pears (control) were stored under the same conditions.
Fruits were analyzed to evaluate changes in their physicochemical, microbiological, and sensorial properties during 30 days of storage at room temperature.
Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties.
Therefore, the results indicated that the formulated edible coating has potential to extend the shelf life and maintain quality of pears.
It was probed that coated pears were accepted for consumers as a good product.
Edible coating application represents a good alternative to keep pears freshness for longer periods.
American Psychological Association (APA)
Cruz, Virgilio& Rojas, Romeo& Saucedo-Pompa, Saúl& Martínez, Dolores G.& Aguilera-Carbó, Antonio F.& Alvarez, Olga B.…[et al.]. 2015. Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating. Journal of Chemistry،Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1067322
Modern Language Association (MLA)
Cruz, Virgilio…[et al.]. Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating. Journal of Chemistry No. 2015 (2015), pp.1-7.
https://search.emarefa.net/detail/BIM-1067322
American Medical Association (AMA)
Cruz, Virgilio& Rojas, Romeo& Saucedo-Pompa, Saúl& Martínez, Dolores G.& Aguilera-Carbó, Antonio F.& Alvarez, Olga B.…[et al.]. Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating. Journal of Chemistry. 2015. Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1067322
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1067322