dc.contributor.author	Ball, Jennifer Ann	en
dc.contributor.committeechair	Conforti, Frank D.	en
dc.contributor.committeemember	Young, Roderick W.	en
dc.contributor.committeemember	Bakhit, Raga M.	en
dc.contributor.committeemember	Marini, Richard P.	en
dc.contributor.committeemember	Barbeau, William E.	en
dc.contributor.department	Human Nutrition, Foods, and Exercise	en
dc.date.accessioned	2014-03-14T20:09:40Z	en
dc.date.adate	1999-04-23	en
dc.date.available	2014-03-14T20:09:40Z	en
dc.date.issued	1999-04-09	en
dc.date.rdate	2000-04-23	en
dc.date.sdate	1999-04-14	en
dc.description.abstract	Three hydrocolloid-lipid emulsion coatings were developed using Humkote brand partially hydrogenated cottonseed and vegetable oil, and one of three combined hydrocolloid bases: xanthan gum and propylene glycol alginate (xanthan coating), locust bean gum and xanthan gum (locust bean gum coating), and maltodextrin. Sensory testing using a ranking preference test indicated that these coatings had acceptable appearance and palatability. Quality characteristics of green bell peppers (Capsicum annum L. cv. King Arthur) measured during the 5-week storage period included: respiration rates, chlorophyll content, surface color, puncture force, pectin (uronic acid) content, ascorbic acid (AA) and dehydroascorbic acid (DHA) content, and cumulative weight loss. No significant differences between coated and uncoated peppers were noted in tests for respiration, puncture force, hue angle, chlorophyll content, and AA content. Uncoated peppers had significantly inferior moisture retention (p<0.05), which caused them to be unsaleable after 8 days, while coated groups were saleable for an additional 6 to 8 days. Uncoated fruits also had greater uronic acid breakdown (p<0.05) and higher DHA content (p<0.06) than coated peppers. Significant weekly changes (all treatment groups combined) included linear increases in respiration rates (p<0.01) and moisture loss (p<0.01), increasing linear and quadratic trends in uronic acid content (p<0.01 for both trends), increasing quadratic trends for both chlorophyll and AA content (p<0.05, p<0.01, respectively), and decreasing linear and quadratic (p<0.05 for both trends) in DHA content. The only significant difference between coated groups was in chroma value, with maltodextrin coated peppers appearing less vivid than locust bean coated peppers. Overall, all three coatings performed equally well during the storage study. However, coatings with higher lipid content, which included xanthan gum and locust bean gum groups, withstood humidity changes better than the maltodextrin coated peppers. Coating application provided the greatest benefits in terms of texture maintenance through water retention and prevention of pectin breakdown, despite the lack of differences observed in puncture force. Coatings may also have prevented AA oxidation as demonstrated by the higher DHA content in uncoated groups, however AA patterns do not confirm this concept. Future research should be directed toward further minimizing textural changes and maximizing coating durability.	en
dc.description.degree	Ph. D.	en
dc.identifier.other	etd-041499-135944	en
dc.identifier.sourceurl	http://scholar.lib.vt.edu/theses/available/etd-041499-135944/	en
dc.identifier.uri	http://hdl.handle.net/10919/26867	en
dc.publisher	Virginia Tech	en
dc.relation.haspart	etd2.pdf	en
dc.relation.haspart	etd3.pdf	en
dc.relation.haspart	etd1.pdf	en
dc.relation.haspart	etd4.pdf	en
dc.relation.haspart	etd5.pdf	en
dc.rights	In Copyright	en
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/	en
dc.subject	ascorbic acid	en
dc.subject	edible coatings	en
dc.subject	bell peppers	en
dc.subject	hydrocollois	en
dc.subject	emulsions	en
dc.title	Development and Effectiveness of Three Hydrocolloid-Lipid Emulsion Coatings on Preservation of Quality Characteristics in Green Bell Peppers	en
dc.type	Dissertation	en
thesis.degree.discipline	Human Nutrition, Foods, and Exercise	en
thesis.degree.grantor	Virginia Polytechnic Institute and State University	en
thesis.degree.level	doctoral	en
thesis.degree.name	Ph. D.	en

Development and Effectiveness of Three Hydrocolloid-Lipid Emulsion Coatings on Preservation of Quality Characteristics in Green Bell Peppers

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