EDIBLE CORN-ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES
- 1 September 1994
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 18 (4), 317-331
- https://doi.org/10.1111/j.1745-4549.1994.tb00255.x
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.Keywords
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