Preparation of nata de coco-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (Capsicum annuum l.) fruits

Issue Date

5-2009

Abstract

Carboxymethyl cellulose from nata de coco, referred to as carboxymethyl-nata (CMN), was prepared by two cycles of mercerization and etherification. Coatings containing 1% and 2% CMN were applied on bell peppers to evaluate the effect of the polysaccharide coating on the post-harvest life of the fruits. The fruits were stored at 25°C. During storage, the color change in CMN-coated fruits was slower than in the control and blank fruits (coated with additives only). CMN-coated fruits maintained firmness and had lower weight loss, total soluble solids content and titratable acidity than the control and blank. Antioxidant activity and total phenolic content increased from day 0 to day 15. CMN-coated fruits had lower total phenolic content than the control and blank at day 15. Values at day 15 did not indicate the retardation of antioxidant activity in the 1% CMN-coated fruits. Results indicated that CMN coatings reduced the rate of ripening. © 2009 Informa UK Ltd All rights reserved.

Source or Periodical Title

International Journal of Food Sciences and Nutrition

ISSN

0963-7486

Volume

60

Issue

Suppl 7

Page

206-218

Document Type

Article

Language

English

Subject

Bell pepper, Carboxymethyl cellulose, Coating, Nata de coco, Post-harvest life

Identifier

doi: 10.1080/09637480902858790.

Digital Copy

yes

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