EDIBLE CORN‐ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES

H. J. PARK; M. S. CHINNAN; R. L. SHEWFELT

doi:10.1111/j.1745-4549.1994.tb00255.x

EDIBLE CORN‐ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES

H. J. PARK, M. S. CHINNAN, R. L. SHEWFELT

Research output: Contribution to journal › Article › peer-review

94 Citations (Scopus)

Abstract

Tomatoes at the turning stage of maturity were coated with corn‐zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 μm (2.60 mil) thickness. O₂ transmission rate at 0% RH and 30C and CO₂ transmission rate at 0% RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0% RH and 23C. Whereas the water vapor transmission rate of CZ film at 15C and 85% RH was much higher than that of the shrink wrap film at 37C and 100% RH. Uncoated tomatoes took 6 days to turn red. A 6‐day delay in ripening was observed with coatings of 5 and 15 μm thick without adverse effects. the 66 μm coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.

Original language	English
Pages (from-to)	317-331
Number of pages	15
Journal	Journal of Food Processing and Preservation
Volume	18
Issue number	4
DOIs	https://doi.org/10.1111/j.1745-4549.1994.tb00255.x
Publication status	Published - 1994 Sept
Externally published	Yes

ASJC Scopus subject areas

Food Science
Chemistry(all)
Chemical Engineering(all)

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10.1111/j.1745-4549.1994.tb00255.x

Cite this

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title = "EDIBLE CORN‐ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES",

abstract = "Tomatoes at the turning stage of maturity were coated with corn‐zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 μm (2.60 mil) thickness. O2 transmission rate at 0% RH and 30C and CO2 transmission rate at 0% RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0% RH and 23C. Whereas the water vapor transmission rate of CZ film at 15C and 85% RH was much higher than that of the shrink wrap film at 37C and 100% RH. Uncoated tomatoes took 6 days to turn red. A 6‐day delay in ripening was observed with coatings of 5 and 15 μm thick without adverse effects. the 66 μm coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.",

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AU - PARK, H. J.

AU - CHINNAN, M. S.

AU - SHEWFELT, R. L.

PY - 1994/9

Y1 - 1994/9

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AB - Tomatoes at the turning stage of maturity were coated with corn‐zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 μm (2.60 mil) thickness. O2 transmission rate at 0% RH and 30C and CO2 transmission rate at 0% RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0% RH and 23C. Whereas the water vapor transmission rate of CZ film at 15C and 85% RH was much higher than that of the shrink wrap film at 37C and 100% RH. Uncoated tomatoes took 6 days to turn red. A 6‐day delay in ripening was observed with coatings of 5 and 15 μm thick without adverse effects. the 66 μm coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.

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EDIBLE CORN‐ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES

Abstract

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