The Effect of Lipid/Hydrocolloid Coatings on the Postharvest Storage Quality of 'Golden Delicious' Apples

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dc.contributor.authorTotty, Jocelyn Anneen
dc.contributor.committeechairConforti, Frank D.en
dc.contributor.committeememberMarini, Richard P.en
dc.contributor.committeememberBarbeau, William E.en
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.date.accessioned2014-03-14T21:37:48Zen
dc.date.adate2002-07-03en
dc.date.available2014-03-14T21:37:48Zen
dc.date.issued2002-05-28en
dc.date.rdate2003-07-03en
dc.date.sdate2002-06-11en
dc.description.abstractThe performance of three different lipid/hydrocolloid coatings was tested on Golden Delicious apples. The coatings consisted of a mixture of lipid, wax, and various gum blends. The three treatments were compared to an uncoated group (control). Both objective and sensory tests were performed to determine the shelf-life stability of the apples. Objective results indicated that all three treatments significantly decreased (P<0.0083) the respiration rates of the apples when compared to the control. The treatment groups also significantly (P<0.0083) maintained the texture of the apples along with a lower (P<0.0083) starch degradation rate. The treatment groups also significantly (P<0.0083) maintained the malic acid level in the apple. There were no significant differences (P>0.0083) among the groups with regard to soluble solids and fresh weight loss. Externally, the treated apples had a significantly greener hue (Hunter color "a") than the control apples, however, there were no significant differences (P>0.0083) in yellow color (Hunter color "b") between the groups. Sensory results indicated that the treated apples were firmer, crisper and juicier (P<0.0083) than the control apples. However there were no significant differences (P>0.0083) in the sweetness, tartness, and appearance of all of the groups. Overall, the derived coatings could serve as a resource for extending and maintaining the shelf life of perishable fruit.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-06112002-120032en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-06112002-120032/en
dc.identifier.urihttp://hdl.handle.net/10919/43108en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartThesis-Final.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectGumsen
dc.subjectLipidsen
dc.subjectCoatingsen
dc.subjectApplesen
dc.titleThe Effect of Lipid/Hydrocolloid Coatings on the Postharvest Storage Quality of 'Golden Delicious' Applesen
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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