Totty, Jocelyn Anne2014-03-142014-03-142002-05-28etd-06112002-120032http://hdl.handle.net/10919/43108The 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.enIn CopyrightGumsLipidsCoatingsApplesThesishttp://scholar.lib.vt.edu/theses/available/etd-06112002-120032/