Conservation of Williams pear using edible coating with alginate and carrageenan

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dc.creatorKessiane Silva de MORAES
dc.creatorCristiane FAGUNDES
dc.creatorMaria Carolina MELO
dc.creatorPamela ANDREANI
dc.creatorAlcilene Rodriguez MONTEIRO
dc.date2012
dc.date.accessioned2026-07-07T04:18:56Z
dc.descriptionThe aim of this study was to evaluate the physical and chemical parameters of Williams pear, stored at 25 °C for 15 days, with and without edible coating. Edible coatings prepared with alginate 2% and carrageenan 0.5% were tested. The analyses carried out on the samples were: weight loss, pH, soluble solids, firmness, and color. The edible coatings were characterized in terms of mechanical properties, permeability, thickness, and opacity. The results show that the application of edible coatings with carrageenan and alginate in pears influenced physical and chemical characteristics such as weight loss, pH, total soluble solids, color, and firmness of the fruit. However, the alginate coating showed the best results on pear conservation since it had lower water vapor permeability and greater tensile strength, and therefore it can be used as a protective film on these fruits.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940114007
dc.identifier.urihttp://hdl.handle.net/123456789/457557
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.32
dc.subjectAgrociencias
dc.titleConservation of Williams pear using edible coating with alginate and carrageenan
dc.typeartículo científico

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