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Evaluation of Two Lipid-Based Edible Coatings For Their Ability to Preserve Post Harvest Quality of Green Bell Peppers

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dc.contributor.authorBall, Jennifer Annen
dc.contributor.committeechairConforti, Frank D.en
dc.contributor.committeememberBarbeau, William E.en
dc.contributor.committeememberMarini, Richard P.en
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.date.accessioned2014-03-14T20:52:29Zen
dc.date.adate1997-09-05en
dc.date.available2014-03-14T20:52:29Zen
dc.date.issued1997-08-29en
dc.date.rdate1998-09-05en
dc.date.sdate1997-08-29en
dc.description.abstractTwo lipid-based edible coatings, Apex B (AC Humko, Memphis, TN) and Durafresh (Pacrite, Ecoscience Produce Systems, Orlando, Fl) were evaluated for their ability to preserve post harvest quality changes in green bell peppers (Capsicum annum L. cv. King Arthur). Post harvest storage quality conditions tested included respiration rates, weight, color and texture changes, and stability of ascorbic acid (AA) and dehydroascorbic acid (DHA) content. Results indicated that no appreciable changes between days or treatment groups occurred in three of the parameters tested: weight, texture, and hue angle (p>0.05 for all parameters). Significant weekly changes were seen in respiration rates, dehydroascorbic acid content, and chromaticity values. Respiration rates and DHA were significantly higher during the last two weeks of the study (p=0.0001, p=0.0001 respectively). Chromaticity values were significantly lower, indicating a more faded color on the 14th day of the study alone (p=0.0097). Initial AA levels were much lower than expected (average initial content=78.72mg/100g). Significant differences between coated and uncoated pepper groups were seen in AA and DHA levels. AA content was found to be significantly lower in coated peppers (p=0.0279), while DHA levels were significantly higher in coated groups (p=0.0126). Overall, coated groups differed little from uncoated counterparts, except in the area of vitamin content in which the coated peppers showed an increase in vitamin breakdown. Despite the results, modifications of lipid coatings are needed, such as creating bilayer and composite coatings that contain either polysaccharide or protein constituents to enhance coating effectiveness.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-8497-163823en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-8497-163823en
dc.identifier.urihttp://hdl.handle.net/10919/37013en
dc.publisherVirginia Techen
dc.relation.haspartetd.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectEdible Coatingsen
dc.subjectAscorbic Aciden
dc.subjectPost Harvesten
dc.subjectBell Peppersen
dc.titleEvaluation of Two Lipid-Based Edible Coatings For Their Ability to Preserve Post Harvest Quality of Green Bell Peppersen
dc.typeThesisen
thesis.degree.disciplineHuman Nutrition, Foods, and Exerciseen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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