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United States Department of Agriculture

Agricultural Research Service

Research Project: METABOLOMIC AND MICROBIAL PROFILING OF TROPICAL/SUBTROPICAL FRUITS AND SMALL FRUITS FOR QUALITY FACTORS AND MICROBIAL STABILITY

Location: Citrus and Other Subtropical Products Research

Title: Coatings for fresh fruits and vegetables

Authors
item Bai, Jinhe
item Plotto, Anne

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 12, 2011
Publication Date: August 24, 2011
Citation: Bai,J., Plotto,A. 2012. Coatings for fresh fruits and vegetables. In: Baldwin, E.A.,Hagenmaier, R.,Bai, J.,editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. Boca Raton,FL:CRC Press. p.185-242.

Technical Abstract: Coatings (waxes) are applied to apples, citrus, stone fruits, avocados, tomatoes and cucumbers prior to marketing in order to reduce water loss and shrinkage, create a modified atmosphere inside the produce, slow down senescence and ageing, impart shine, and allow for better quality and marketing price. Coating formulations need to be adapted to the fruit type and variety to ensure proper adherence, optimize visual appearance, and avoid excess modification of internal O2 and CO2 that can lead to off flavor and physiological disorders. Properties of common coatings are reviewed: lipids and resins, polysaccharides, proteins and composite coatings. Specific examples are given for apples and pears, citrus fruit, stone fruit, grapes, berries, kiwifruit, melons, bananas, mangoes, tomatoes and root crops. Commercial coatings and coatings under research, their use and their properties are compiled in several tables.

Last Modified: 12/18/2014
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