Physiological and physicochemical responses of 'Sai nam phueng' tangerine to commercial coatings
Tangerine fruit cv. Sai Nam Phueng was coated with six commercial coatings: Citrashine, Fomesa, Citrosol AK, Supershine-C, Zivdar, and Perfect Shine. Fruit were coated using gloved hands and stored at room temperature (23 ± 3 8C) and 56% ± 5% relative humidity. Physiological and chemical properties...
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th-cmuir.6653943832-6242014-08-29T08:50:29Z Physiological and physicochemical responses of 'Sai nam phueng' tangerine to commercial coatings Seehanam P. Boonyakiat D. Rattanapanone N. Tangerine fruit cv. Sai Nam Phueng was coated with six commercial coatings: Citrashine, Fomesa, Citrosol AK, Supershine-C, Zivdar, and Perfect Shine. Fruit were coated using gloved hands and stored at room temperature (23 ± 3 8C) and 56% ± 5% relative humidity. Physiological and chemical properties were recorded on Days 0, 1, 4, 7, 10, and 13. All coated fruit had lower respiration rates, reduced weight loss, higher gloss, and better appearance than control fruit. Coatings somewhat increased total soluble solids levels, but had no major effects on pH, titratable acidity, or vitamin C contents. Among the various wax formulations, tangerines coated with Zivdar, and to a lesser extent Perfect Shine, had the highest internal O2 and lowest internal CO2 levels, resulting in the lowest juice ethanol levels. Application of other coatings, especially Citrosol AK and Supershine-C, resulted in enhanced accumulation of off-flavors and decreased sensory acceptability. 2014-08-29T08:50:29Z 2014-08-29T08:50:29Z 2010 Article 185345 HJHSA http://www.scopus.com/inward/record.url?eid=2-s2.0-77952047581&partnerID=40&md5=389637c159dcda58dc108b6b5163bb9a http://cmuir.cmu.ac.th/handle/6653943832/624 English |
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Tangerine fruit cv. Sai Nam Phueng was coated with six commercial coatings: Citrashine, Fomesa, Citrosol AK, Supershine-C, Zivdar, and Perfect Shine. Fruit were coated using gloved hands and stored at room temperature (23 ± 3 8C) and 56% ± 5% relative humidity. Physiological and chemical properties were recorded on Days 0, 1, 4, 7, 10, and 13. All coated fruit had lower respiration rates, reduced weight loss, higher gloss, and better appearance than control fruit. Coatings somewhat increased total soluble solids levels, but had no major effects on pH, titratable acidity, or vitamin C contents. Among the various wax formulations, tangerines coated with Zivdar, and to a lesser extent Perfect Shine, had the highest internal O2 and lowest internal CO2 levels, resulting in the lowest juice ethanol levels. Application of other coatings, especially Citrosol AK and Supershine-C, resulted in enhanced accumulation of off-flavors and decreased sensory acceptability. |
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Article |
author |
Seehanam P. Boonyakiat D. Rattanapanone N. |
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Seehanam P. Boonyakiat D. Rattanapanone N. Physiological and physicochemical responses of 'Sai nam phueng' tangerine to commercial coatings |
author_facet |
Seehanam P. Boonyakiat D. Rattanapanone N. |
author_sort |
Seehanam P. |
title |
Physiological and physicochemical responses of 'Sai nam phueng' tangerine to commercial coatings |
title_short |
Physiological and physicochemical responses of 'Sai nam phueng' tangerine to commercial coatings |
title_full |
Physiological and physicochemical responses of 'Sai nam phueng' tangerine to commercial coatings |
title_fullStr |
Physiological and physicochemical responses of 'Sai nam phueng' tangerine to commercial coatings |
title_full_unstemmed |
Physiological and physicochemical responses of 'Sai nam phueng' tangerine to commercial coatings |
title_sort |
physiological and physicochemical responses of 'sai nam phueng' tangerine to commercial coatings |
publishDate |
2014 |
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http://www.scopus.com/inward/record.url?eid=2-s2.0-77952047581&partnerID=40&md5=389637c159dcda58dc108b6b5163bb9a http://cmuir.cmu.ac.th/handle/6653943832/624 |
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