Reduction of Fluid Loss from Grapefruit Segments with Wax Microemulsion Coatings

摘要

Fresh whole peeled grapefruit or segments produced by vacuum infusion with pectinases are considered minimally processed products. When dry packed, segments from mature late season fruit had fluid losses > 15/100 during 4 wk storage. Edible wax microemulsion coatings reduced leak- age of dry-packed segments by 80/100 after 2 wk, and 64/100 after 4 wk storage, and were optimally effective in reducing leakage when diluted to 12/100 solids. Coatings could be made with polyethylene, candelilla or carnauba wax, and with lauric, stearic, palmitic, oleic or myristic acids. Coatings with carnauba wax were most effective. Whether made with morpholine or ammonia as the base, coatings were not detected by in- formal taste panels before or after storage.