The effects of edible coatings on postharvest quality of the 'Bravo de Esmolfe' apple

Byline: M. Moldao-Martins (1), S. M. Beirao-da-Costa (1), M. L. Beirao-da-Costa (1) Keywords: 'Bravo de Esmolfe' apple; Edible coatings; Texture; Colour Weight loss Abstract: Apples (Malus domestica Borkh cv Bravo de Esmolfe) were coated with a polysaccharide-based or a protein-based coating. Alginate and gelatine coatings at different concentrations, plasticized with glycerol and carboxymethylcellulose (CMC) plus sucroesters coatings plasticized with mono/diglycerides were tested. The effects of those coatings on the storage stability were followed by measurements of peel and pulp firmness, external L* a* and b* colour values, solid soluble content and weight loss during storage at 20 degC for three months. The 2 wt% alginate and 5 wt% gelatine coatings significantly reduced weight loss, thus maintaining fruit firmness and thereby preserving fruit freshness. The effects of those coatings also include the improvement of appearance and imparted an attractive natural-looking sheen to the fruit. Author Affiliation: (1) Microbiological and Agriculture Industries Center/DAIAT/Instituto Superior de Agronomia, Tapada da Ajuda, 1349 017, Lisbon, Portugal Article History: Received Date: 20/03/2003 Online Date: 16/08/2003