RETENTION of PHYSICAL QUALITY of BANANAS by HEMICELLULOSE COATING
Year: 2013
Type: article
Abstract: In order to maintain color and texture, plant-origin edible coatings are advantageous to foodstuffs as an air and moisture barrier. In this study, hemicelluloses extracted from corn peels were used as the coating material on bananas stored at 4 oC. At the end of storage, no fungal decay was detected on coated bananas, whereas 20% of uncoated bananas (control) were infected. Samples coated with 1, 1.5 and 2% hemicellulose (HC) lost 3.6, 3.3 and 3.1 of their total weight, respectively, whereas the control group lost 5.1% of total weight. Hemicellulose coating also protected firmness of bananas (701.1 gf for coated and 509.6 gf for uncoated samples). Colour measurements showed that lightness and yellowness of the coated bananas were preserved with negligible losses while uncoated samples turned brown at unacceptable level. Thus, this study showed that hemicelluloses can be alternatively used as the coating material on surface of fruits.
Source: GIDA / THE JOURNAL OF FOOD
Authors: Hilal Yılmaz, Deniz Çekmecelioğlu
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2184052995