Volume : 6, Issue : 5, May - 2017

INFLUENCE OF EDIBLE COATING ENRICHED WITH PREBIOTIC IN MECHANICAL PROPRIETIES OF GRAPE THOMPSON VARIETY

Iuri Mira, Celso Duarte Carvalho Filho

Abstract :

The aim of this study was to evaluate the influence of edible coating based carnauba wax enriched with prebiotic to properties of texture in Thompson grapes stored under refrigeration. After selection, the fruits were cleaned in a solution of 0.01% sodium hypochlorite for 30 minutes, dried at room temperature, immersed in aqueous solutions of carnauba wax enriched concentrations of fructooligosaccharides 50:20, 25:10, 25: 0 and control (uncovered) for 10 seconds, dried under ventilation, packed in PET plastic perforated and stored at 6 ± 2°C for 31 days. Texture parameters were evaluated in puncture analysis. The texture parameters of Thompson grapes were changed during the study period, but no evidence of interference of the coverage applied. The application of edible coatings enriched functional ingredient did not significantly alter the parameters evaluated showing promise for the marketing table grape variety Thompson. <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify; line-height: 200%; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;"><o:p></o:p>

Keywords :

Vitis vinifera functional ingredients texture post-harvest.

Article:

Download PDF Journal DOI : 10.15373/2249555X

Cite This Article:

Iuri Mira, Celso Duarte Carvalho Filho, INFLUENCE OF EDIBLE COATING ENRICHED WITH PREBIOTIC IN MECHANICAL PROPRIETIES OF GRAPE THOMPSON VARIETY, GLOBAL JOURNAL FOR RESEARCH ANALYSIS : VOLUME-6 | Issue‾5 | May‾2017