Submitted to: California Pear Growers Association
Publication Type: Abstract only
Publication Acceptance Date: 2/24/1995
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: Edible barriers improve food quality and shelf-life by controlling transfer of moisture and oxygen in food systems. In the past, fruit purees have been used in fruit leathers; however, their potential as mass transfer barriers has not been investigated. The oxygen permeability (02P) and water vapor permeability (WVP) of peach puree barriers were evaluated under a range of relative humidity (RH) conditions. Peach puree was an excellent oxygen barrier, but a poor moisture barrier. Two appropriate uses for these films include baked goods to retard lipid oxidation and respring fruits to extend shelf-life. In the future, peach puree edible barriers may be used in food systems, not only for their sensory characteristics, but also to control mass transfer in order to improve product quality and extend shelf-life. This research can be applied to all fruit and vegetable purees.