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
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页码：123 / 130
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