AI Article Synopsis
- The study assessed the impact of an edible coating made from various natural ingredients on the shelf life of fragile blackberries stored at 4 °C.
- The edible coating improved the fruit's physicochemical and sensory qualities, notably enhancing texture, flavor, and aroma while slowing down decomposition processes.
- After 10 days of storage, blackberries with the coating showed significantly less weight loss (39.6% lower) and greater firmness (81.4% higher), effectively doubling their shelf life.
Article Abstract
The blackberry is a fragile fruit with a high degree of decomposition, which limits its shelf life. The effect of an edible coating (EC) based on cassava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid on the shelf life of fruit stored at 4 °C was evaluated. The physical, chemical, physical, microbiological, and sensorial quality was evaluated, comparing with a fresh control fruit. The EC had a positive effect on the physicochemical and sensorial properties (mainly in texture, flavor, and aromas), due to the reduction of physiological processes, whereas the color changes are mainly due to anthocyanin losses. After 10 days of storage, weight losses were 39.6% lower and firmness was 81.4% higher; while chitosan reduced the mold and yeast count. The EC increased the useful life of the Andean blackberries by 100%.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7266784 | PMC |
| http://dx.doi.org/10.1016/j.heliyon.2020.e03974 | DOI Listing |
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