EFFECT OF CHITOSAN, PECTIN AND SODIUM CASEINATE EDIBLE COATINGS ON SHELF LIFE OF FRESH-CUT PRUNUS PERSICA VAR. NECTARINE

摘要

Nectarine sections were coated in three different formulations consisting of chitosan (2 g/100 mL), pectin (2 g/100 mL) and sodium caseinate (2 g/100 mL) with glycerol as plasticizer. Sections were packed in modified atmosphere packaging (MAP) and stored at 3 ± 1C during 7 days. Weight loss and moisture content increased and decreased, respectively, during storage (P < 0.05). Total soluble solids and acidity values indicated that ripening of nectarines was delayed by preservation conditions used in this study. Lightness and browning index showed no changes at all throughout 7 days of storage (P > 0.05). Total phenolic content showed a decreasing trend during the first 3 days of storage and remained constant onward. Peroxidase and polyphenol oxidase activity increased during storage. The use of chitosan, pectin and sodium caseinate coatings did not significantly affect any of the texture, color and hygienical quality parameters studied (P > 0.05).