Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Açık Bilim Politikası
Açık Bilim Politikası
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
Retention of physical quality of bananas by hemicellulose coating
Date
2013-01-01
Author
Yilmaz Celebioglu, Hilal
Çekmecelioğlu, Deniz
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
1
views
0
downloads
In order to maintain color and texture, plant-origin edible coatings are advantageous to foodstuffs as an air and moisture barrier. In this study, hemicelluloses extracted from corn peels were used as the coating material on bananas stored at 4 °C. At the end of storage, no fungal decay was detected on coated bananas, whereas 20% of uncoated bananas (control) were infected. Samples coated with 1, 1.5 and 2% hemicellulose (HC) lost 3.6, 3.3 and 3.1 of their total weight, respectively, whereas the control group lost 5.1% of total weight. Hemicellulose coating also protected firmness of bananas (701.1 gf for coated and 509.6 gf for uncoated samples). Color measurements showed that lightness and yellowness of the coated bananas were preserved with negligible losses while uncoated samples turned brown at unacceptable level. Thus, this study showed that hemicelluloses can be alternatively used as the coating material on surface of fruits.
Subject Keywords
Hemicellulose coating
,
Edible coating
,
Preservation
,
Fruit quality
,
Banana
URI
https://hdl.handle.net/11511/41516
Journal
GIDA
DOI
https://doi.org/10.5505/gida.2013.76486
Collections
Department of Food Engineering, Article