Effect of edible coating and different packaging during cold storage of fresh-cut Tommy Atkins mango

被引：6

作者：

Dussán-Sarria, Saúl ^{[1
]}

Torres-León, Cristian ^{[1
]}

Hleap-Zapata, Jose I. ^{[1
]}

机构：

[1] Fac. de Ingeniería, Depto. Ingeniería y Administración, Univ. Nacional de Colombia, Sede Palmira. A.A. 237, Palmira, Valle del Cauca, Colombia

来源：

Informacion Tecnologica | 2014年 / 25卷 / 04期

关键词：

Cassava starch - Descriptive statistics - Edible coating - Fresh-cut - Mangifera indica - PET packaging - Quality attributes - Suitable conditions;

D O I：

10.4067/S0718-07642014000400014

中图分类号：

学科分类号：

摘要：

This objective of this work was to find the most suitable condition for the storage of fresh-cut Tommy Atkins mango. The effects of edible coating cassava starch and carnauba wax adding organic acids (1%) and calcium chloride (1%). were evaluated. Also the effect of four packaging materials was studied. The experimental design used was completely randomized with three replicates with a total of eight treatments derived from four packaging conditions and two of coatings. Descriptive statistics, ANOVA and means comparison using Tukey test were applied. The software SAS 9.3 (p

引用

页码：123 / 130

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