2. Presented on DAAD Alumni Autumn School 2009 Post-harvest Technology and Renewable Energy, 1 st to 12 th November 2009, Georg August University of

Size: px

Start display at page:

Download "2. Presented on DAAD Alumni Autumn School 2009 Post-harvest Technology and Renewable Energy, 1 st to 12 th November 2009, Georg August University of"

Natalie Mosley
7 years ago
Views:

1 EDIBLE COATING FOR FRUIT AND VEGETABLES: Beewax coating for strawberry Beewax coating for strawberry case study 1 ERIKA PARDEDE 2 1. FACULTY OF AGRICULTURE, HKBP NOMMENSEN UNIVERSITY MEDAN INDONESIA 2. Presented on DAAD Alumni Autumn School 2009 Post-harvest Technology and Renewable Energy, 1 st to 12 th November 2009, Georg August University of Goettingen - Germany.

2 PART I INTRODUCTION PROLONG SHELFLIFE OF FRUIT & VEGETABLES EDIBLE COATINGS PART II BEEWAX COATING FOR STRAWBERRIES

3 PART I INTRODUCTION PROLONG SHELFLIFE OF FRUIT & VEGETABLES EDIBLE COATINGS

4 FRUITS & VEGETABLES Fruit & Vegetable : perishable products F & V are remain as living tissue Quality : appearance, texture, flavour & aroma, nutritive titi value, safety. Quality is affected by pre-harvest est and post harvest factors

5 PROLONG SHELFLIFE OF FRUIT & VEGETABLES Pre-cooling Curing Controlling temperature (Cold storage) Controlling atmosphere (MAP) Packaging Coating edible)

6 Functional properties of an edible coating on fresh fruits and vegetables (source: Lin & Zhao, 2007) Volatile compounds Coating layers Functional ingridients can be incorporated in coatings : antioxidants Antimicrobials Flavours colourants FRESH PRODUCE (water, carbohydrate, proteins, pigments, aroma) Gases (O 2 /CO 2 /Ethylene) Moisture

7 EDIBLE COATINGS Moisture barrier Gas barrier Restrict exchanging volatile compounds Physical protection Carrier for functionals ingridients

8 EDIBLE COATINGS Lipid based coatings: parafin, waxes, Polysaccharide-based coatings: starches, chitosan, aloe vera, seaweeds, Protein-based coatings : zein, gluten, Combination o

9 PART II BEEWAX COATING FOR STRAWBERRIES

10 Beewax emulsion (oleic acid thiethanolamine beewax) The coating solution used in this work was prepared from the formulation defined through pre-experimental. experimental. Three different concentrations of bee waxes emulsion in water i.e 12 %, 8%, and 4% have been prepared, with addition of oleic acid and triethanolamine as emulsifiers.

11 Materials & Methods Mature strawberries were harvested from commercial local l farms in the area of Daulu, Berastagi, North Sumatera and transferred to the laboratorium. Strawberries were washed in running tap water and allow to drying with muslin cloth prior to application of the coating solution. Strawberries dipped in formulated emulsion (coatings) at room temperature and allowed to dry again before storing at room temperature. re Three (3) treatments were performed to strawberries and will be compared with untreated group (control group)

12 RESULTS & DISCUSSION Analysis on: Texture Color development Total soluble solid Titrateability Ascorbic acid content

13 TEXTURE 0,5 e (g/mm) Textur 0,4 0,3 0,2 0,1 Control 4% 8% 12% Time (days) Coating significantly affect the texture of strawberries, but only to the 2-days of storage by beewax 12% Coating can not controlling the integrity and firmness of strawberries during storage.

14 Colour development Score 4 Score 3 Score 2 Score 1

15 Colour development Colour de evelopment Control 4% 8% 12% Time (days) Beewax coating has an effect on colour by slowing down the development of strawberries colour. The 12 % beewax could better retain the colour development until 3 to 4 days of storage.

16 0 - day 4 - day 6 - day Uncoated Beewax 12 %

17 Total soluble solid Total Soluble Solid ( o Brix) ) Time (days) Control 4% 8% 12% It seems that bee wax coating contributed to the Total soluble solid (TSS) TSS is increasing during storage Up to 3 days of storage, coating could retarding the TSS content of strawberry

18 Titrateable acidity 5 ble acidity (%) Titratea Control 4% 8% 12% Time (days) Both coated and uncoated strawberries showed a gradually decreasing in acid content during storage There was an indication that coating contributed to the acid content of sample.

19 Ascorbic acid 600 ) Ascorbic acid (mg/100 g) Time (days) Control 4% 8% 12% Decreasing on Ascorbic acid found during storage of both coated and uncoated strawberries Coating also contribute to the Ascorbic Acid content Starting by second days of storage there was no difference between coated and uncoated.

20 Conclusions Beewax as coating is promising Strawberry: early maturity stage Challenges: Need further research on other suitable produces Possibility of blending different coating Seek further on combination with packaging g at different storage condition

Orange Fruit Processing

Orange Fruit Processing Luis Cisneros-Zevallos, Ph.D. Department of Horticultural Sciences Texas A&M University Commercially Important Orange Varieties Valencia - most widely grown, late maturing, good