Carrageenan as an alternative coating for papaya (Carica papaya L. cv. Eksotika)

详细信息    查看全文

• 作者：Hanisah Mustaffa Hamzah ; Azizah Osman ; Chin Ping Tan ; Farinazleen Mohamad Ghazali
• 关键词：Edible coating ; Carrageenan ; Eksotika papaya ; Firmness ; Colour ; RSM
• 刊名：Postharvest Biology and Technology
• 出版年：2013
• 出版时间：January, 2013
• 年：2013
• 卷：75
• 期：Complete
• 页码：142-146
• 全文大小：273 K

文摘

Edible coatings are gaining popularity compared to other types of packaging due to their more environmental friendly nature and ability to carry active ingredients. In this study, a two-factor central composite design (CCD) was used to optimize a carrageenan-based edible coating formulation for coating of ¡®Eksotika¡¯ papayas. The effect of a carrageenan-based [carrageenan (0.2-0.8 % , w/v) and glycerol (0-1 % , w/v)] coating on firmness and colour components (L, a and b values) of papaya was evaluated. From the optimization study, no significant (p > 0.05) lack of fit was found for the reduced model for all response variables (firmness, L, a and b values) tested. Coefficients of determination (R²) ranging from 0.767 to 0.952 were obtained for these responses. From the multiple response optimization analysis, a combination of 0.78 % (w/v) carrageenan with 0.85 % (w/v) glycerol for a carrageenan-based coating was predicted to give desirable effects for the response variables tested, with no significant (p > 0.05) differences between the experimental and predicted values.