EFFECTS OF EDIBLE COATINGS AND STORAGE ON QUALITY OF CHERRIES C.V. 'BURLAT'

摘要

Cherries cv. 'Burlat' were coated with either of six edible coatings (five composite edible coatings developed in our laboratory or one commercially prepared edible coating based on glyceride esters and dextrin derivatives) and stored at 1°C and 90% RH for 21 days plus 1 day at 20°C and 85% RH. Periodically physic-chemical and sensory parameters were evaluated. Weight loss was reduced in coated fruits in relation to no coated ones. Application of shellac-based edible coatings and commercial edible coating significantly increased ethanol concentrations in fruits. Shellac-based coatings provided the lowest flavor scores. The carnauba-based and emulsified with oleic acid edible coating provided firmer fruits and the least deterioration rate.