Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

The aim of this work was to investigate the influence of osmotic dehydration and pectin edible coating on quality parameters of fresh-cut melon. Fruits were osmodehydrated in 40°Bx sucrose solution containing 0.5% calcium lactate or dipped in 0.5% calcium lactate solutions. Then, samples were coated...

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Veröffentlicht in:	Food and bioprocess technology 2013, Vol.6 (1), p.80-91
Hauptverfasser:	Ferrari, Cristhiane C., Sarantópoulos, Claire I. G. L., Carmello-Guerreiro, Sandra M., Hubinger, Miriam D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptance tests Agriculture Biotechnology Calcium Cell walls Chemistry Chemistry and Materials Science Chemistry/Food Science Coatings Color Dehydration Firmness Food Science Fruits Lactic acid Microorganisms Original Paper Parameters Pectin Preservation Respiration Shelf life Sucrose Sugar Weight loss
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