EFFECTS OF SEMPERFRESH AND JONFRESH FRUIT COATINGS ON POSTSTORAGE QUALITY OF SATSUMA MANDARINS

Date

1995-11-01

Author

BAYINDIRLI, L
Şümnü, Servet Gülüm
KAMADAN, K

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Mandarins were coated with SemperSresh(TM) and Jonfresh(TM) edible coatings. The weight gain of mandarins after application of Jonfresh and Semperfresh coatings was 0.8% and 0.6% respectively. Weight loss, respiration rate, ascorbic acid, soluble solids (brix) and acidity changes of coated mandarins were compared with uncoated mandarins during storage at 20C and 40% RH for 4 weeks. Semperfresh(TM) and Jonfresh(TM) coatings delayed the ripening of mandarins. Both of the coatings were effective to reduce the change of ascorbic acid, soluble solids, titratable acidity and respiration rate. But Jonfresh(TM) was determined to be most efficient coating for reduction of weight loss.

Subject Keywords

Food Science, General Chemistry, General Chemical Engineering

URI

https://hdl.handle.net/11511/38399

Journal

JOURNAL OF FOOD PROCESSING AND PRESERVATION

DOI

https://doi.org/10.1111/j.1745-4549.1995.tb00303.x

Collections

Department of Food Engineering, Article

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Citation Formats

L. BAYINDIRLI, S. G. Şümnü, and K. KAMADAN, “EFFECTS OF SEMPERFRESH AND JONFRESH FRUIT COATINGS ON POSTSTORAGE QUALITY OF SATSUMA MANDARINS,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 399–407, 1995, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38399.