Preparation of nata de coco-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (Capsicum annuum l.) fruits.
Carboxymethyl cellulose from nata de coco, referred to as carboxymethyl-nata (CMN), was prepared by two cycles of mercerization and etherification. Coatings containing 1% and 2% CMN were applied on bell peppers to evaluate the effect of the polysaccharide coating on the post-harvest life of the fruits. The fruits were stored at 25 degrees C. During storage, the color change in CMN-coated fruits was slower than in the control and blank fruits (coated with additives only). CMN-coated fruits maintained firmness and had lower weight loss, total soluble solids content and titratable acidity than the control and blank. Antioxidant activity and total phenolic content increased from day 0 to day 15. CMN-coated fruits had lower total phenolic content than the control and blank at day 15. Values at day 15 did not indicate the retardation of antioxidant activity in the 1% CMN-coated fruits. Results indicated that CMN coatings reduced the rate of ripening.
Sabularse
Veronica C
VC
Institute of Chemistry, College of Arts and Sciences, University of the Philippines Los Baños, College, Laguna, Philippines. vcsabularse@uplb.edu.ph
Montalbo
Mary Nizza D
MN
Hernandez
Hidelisa P
HP
Serrano
Edralina P
EP
D000091:Acetobacter / Q000378:metabolism*; D000975:Antioxidants / Q000032:analysis; D002212:Capsicum / Q000378:metabolism*; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry / Q000378:metabolism*; D055598:Chemical Phenomena; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D041822:Gluconacetobacter xylinus / Q000378:metabolism*; D009994:Osmolar Concentration; D010636:Phenols / Q000032:analysis; D010858:Pigmentation; D013499:Surface Properties; D013997:Time Factors; D014675:Vegetables / Q000737:chemistry / Q000378:metabolism*; D014867:Water / Q000032:analysis
D000975:Antioxidants; D010636:Phenols; D014867:Water; D002266:Carboxymethylcellulose Sodium