tailieunhanh - Combined effect of edible coatings and low temperature on plum fruit quality

In this study, plums were coated with lac based (2:3), SemperfreshTM (1:3), vegetable wax (1:5) and water dip (control) just after harvest on field as on-farm treatment and after transportation to the lab as off-farm treatment. After coating, the fruits were packed in punnets and stored under cold storage conditions (2 ± 1°C) at 90–92% relative humidity. The effectiveness of the edible coatings was evaluated by the changes of several attributes: soluble solids content, titratable acidity, total phenols, ascorbic acid content, pectin methylesterase activity (PME) and malondialdehyde content (MDA). |