Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung

Tangerine fruit cv. Sai Num Pung were coated with four microemulsion wax formulations. The main ingredients were polyethylene and candelilla in ratios : 100:0, 75:25, 60:40 and 0:100 (100% PE, 75% PE, 60% PE and 0% PE). Coated and washed non-coated fruit (control) were stored in plastic baskets at 2...

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Main Authors: Worawaran Roongruangsri, Nithiya Rattanapanone, Danai Boonyakiat
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/49507
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-495072018-08-16T02:19:34Z Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung Worawaran Roongruangsri Nithiya Rattanapanone Danai Boonyakiat Multidisciplinary Tangerine fruit cv. Sai Num Pung were coated with four microemulsion wax formulations. The main ingredients were polyethylene and candelilla in ratios : 100:0, 75:25, 60:40 and 0:100 (100% PE, 75% PE, 60% PE and 0% PE). Coated and washed non-coated fruit (control) were stored in plastic baskets at 25±2°C and 87±4% RH. The accumulation of ethanol content increased with storage time. Fruit coated with 0% PE had ethanol content over 1,500 ppm after 16 days which imparted off-flavor but in other coatings, after 21 days storage while non-coated fruit never reached this value. Non-coated fruit and fruit coated with 100% PE had the highest percentage of weight loss and internal O2 but the lowest ethanol content and internal CO2. Addition of candelilla wax to polyethylene decreased the percentage of weight loss and internal O2 but increased internal CO2 and ethanol content. Coating treatments did not influence total soluble solids, titratable acidity, pH values or vitamin C content of tangerine juice. However, there were significant changes during storage. Titratable acidity and vitamin C content of all coated fruit decreased and total soluble solids and pH values increased during storage. 2018-08-16T02:19:34Z 2018-08-16T02:19:34Z 2009-01-01 Journal 16851994 2-s2.0-70350074906 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350074906&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49507
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Multidisciplinary
spellingShingle Multidisciplinary
Worawaran Roongruangsri
Nithiya Rattanapanone
Danai Boonyakiat
Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung
description Tangerine fruit cv. Sai Num Pung were coated with four microemulsion wax formulations. The main ingredients were polyethylene and candelilla in ratios : 100:0, 75:25, 60:40 and 0:100 (100% PE, 75% PE, 60% PE and 0% PE). Coated and washed non-coated fruit (control) were stored in plastic baskets at 25±2°C and 87±4% RH. The accumulation of ethanol content increased with storage time. Fruit coated with 0% PE had ethanol content over 1,500 ppm after 16 days which imparted off-flavor but in other coatings, after 21 days storage while non-coated fruit never reached this value. Non-coated fruit and fruit coated with 100% PE had the highest percentage of weight loss and internal O2 but the lowest ethanol content and internal CO2. Addition of candelilla wax to polyethylene decreased the percentage of weight loss and internal O2 but increased internal CO2 and ethanol content. Coating treatments did not influence total soluble solids, titratable acidity, pH values or vitamin C content of tangerine juice. However, there were significant changes during storage. Titratable acidity and vitamin C content of all coated fruit decreased and total soluble solids and pH values increased during storage.
format Journal
author Worawaran Roongruangsri
Nithiya Rattanapanone
Danai Boonyakiat
author_facet Worawaran Roongruangsri
Nithiya Rattanapanone
Danai Boonyakiat
author_sort Worawaran Roongruangsri
title Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung
title_short Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung
title_full Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung
title_fullStr Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung
title_full_unstemmed Evaluation of a polyethylene-candelilla coating for tangerine fruit cv. Sai Num Pung
title_sort evaluation of a polyethylene-candelilla coating for tangerine fruit cv. sai num pung
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350074906&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49507
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