EFFECTS OF SEMPERFRESH(TM) AND JOHNFRESH(TM) FRUIT COATINGS ON POSTSTORAGE QUALITY OF ANKARA PEARS

Date

1994-08-01

Author

Şümnü, Servet Gülüm

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Pears were coated with different concentrations of Semperfresh or with Johnfresh edible coatings after storage for five months at 0C to determine the effects of coatings on poststorage quality. Coating levels were effective for extending the poststorage life and delaying ripening. Both Semperfresh and Johnfresh treated pears had better color, firmness, ascorbic acid, titratable acidity, soluble solid retention than control pears. Although Semperfresh was effective for the reduction of respiration and weight loss, Johnfresh was determined to be the most efficient coating for the same purpose.

Subject Keywords

Food Science, General Chemistry, General Chemical Engineering

URI

https://hdl.handle.net/11511/40050

Journal

JOURNAL OF FOOD PROCESSING AND PRESERVATION

DOI

https://doi.org/10.1111/j.1745-4549.1994.tb00843.x

Collections

Department of Food Engineering, Article

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EFFECTS OF SEMPERFRESH AND JONFRESH FRUIT COATINGS ON POSTSTORAGE QUALITY OF SATSUMA MANDARINS BAYINDIRLI, L; Şümnü, Servet Gülüm; KAMADAN, K (Wiley, 1995-11-01) 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 ...
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Effect of Soda Concentration on the Morphology of MFI-Type Zeolite Membranes Soydas, Belma; Culfaz, Ali; Kalıpçılar, Halil (Informa UK Limited, 2009-01-01) MFI-type zeolite membranes were hydrothermally synthesized as a thin layer on macroporous -alumina discs coated with 1m MFI-type seed crystals as seed. The effect of soda (Na2O) concentration on the morphology of the membranes was investigated. Soda concentration, and thus the hydroxyl ion concentration, was changed between 0.25 and 6.5 mol/mol gel. At low soda concentrations the crystals forming the layer exhibited mostly (h0h)/c-axis orientation, but at high soda concentrations a membrane layer formed fro...
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Citation Formats

S. G. Şümnü, “EFFECTS OF SEMPERFRESH(TM) AND JOHNFRESH(TM) FRUIT COATINGS ON POSTSTORAGE QUALITY OF ANKARA PEARS,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 189–199, 1994, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/40050.