Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 6 vol. 2 2013-06-01 2013-06-01 IMPROVEMENT OF SHELF LIFE QUALITY OF GREEN BELL PEPPERS USING EDIBLE COATING FORMULATIONS 2448 2451 EN Emilio Ochoa-Reyes Emilio Ochoa-Reyes Gabriela Martínez-Vazquez Gabriela Martínez-Vazquez Saul Saucedo-Pompa Saul Saucedo-Pompa Julio Montañez Julio Montañez Romeo Rojas-Molina Romeo Rojas-Molina Miguel A. de Leon-Zapata Miguel A. de Leon-Zapata Raúl Rodríguez-Herrera Raúl Rodríguez-Herrera Cristóbal N. Aguilar Cristóbal N. Aguilar In Latin-America, there are countries with high production levels of green bell peppers, which requires of new strategies of conservation for their international trade. Traditional techniques of preservations do not guarantee to prolong the shelf life of these kinds of fruits, for this reason, in the present study, the Influence of different edible coating formulations on shelf-life quality of green bell peppers was studied. Three different biopolymers (pectin, arabic, and xanthan gums) were evaluated in mixtures with candelilla wax as hydrophobic phase, jojoba oil as plasticizer and a crude extract of polyphenols as source of bioactive compounds. Green bell peppers were immersion-treated and then stored at room temperature. Response variables were: weight loss, color, appearance, pH, total soluble solids and firmness changes which were kinetically determined. All peppers treated with edible-coating showed a significant difference (Tukey, p≤0.05) in weight loss compared to control treatment (without edible coating), while a lower level of deterioration was observed in fruits treated with edible coating formulated with arabic gum, but appearance remained similar among fruits treated with different edible coatings. Use of mixtures of biopolymers, candelilla wax, jojoba oil and polyphenols to develop edible and functionalized coatings significantly extended shelf life of green bell pepper.
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