EDIBLE CORN‐ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES

Hyun Jin Park, M. S. CHINNAN, R. L. SHEWFELT

Research output: Contribution to journalArticle

78 Citations (Scopus)

Abstract

Tomatoes at the turning stage of maturity were coated with corn‐zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 μm (2.60 mil) thickness. O2 transmission rate at 0% RH and 30C and CO2 transmission rate at 0% RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0% RH and 23C. Whereas the water vapor transmission rate of CZ film at 15C and 85% RH was much higher than that of the shrink wrap film at 37C and 100% RH. Uncoated tomatoes took 6 days to turn red. A 6‐day delay in ripening was observed with coatings of 5 and 15 μm thick without adverse effects. the 66 μm coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.

Original languageEnglish
Pages (from-to)317-331
Number of pages15
JournalJournal of Food Processing and Preservation
Volume18
Issue number4
DOIs
Publication statusPublished - 1994
Externally publishedYes

Fingerprint

Lycopersicon esculentum
films (materials)
Fermentation
Steam
Weight Loss
Proteins
Color
Alcohols
coatings
tomatoes
Coatings
alcoholic fermentation
maturity stage
water vapor
Water vapor
ripening
Ethanol
weight loss
proteins
adverse effects

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

EDIBLE CORN‐ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES. / Park, Hyun Jin; CHINNAN, M. S.; SHEWFELT, R. L.

In: Journal of Food Processing and Preservation, Vol. 18, No. 4, 1994, p. 317-331.

Research output: Contribution to journalArticle

@article{ac9c5dfd31c14914b2fbf4b6a0918aea,
title = "EDIBLE CORN‐ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES",
abstract = "Tomatoes at the turning stage of maturity were coated with corn‐zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 μm (2.60 mil) thickness. O2 transmission rate at 0{\%} RH and 30C and CO2 transmission rate at 0{\%} RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0{\%} RH and 23C. Whereas the water vapor transmission rate of CZ film at 15C and 85{\%} RH was much higher than that of the shrink wrap film at 37C and 100{\%} RH. Uncoated tomatoes took 6 days to turn red. A 6‐day delay in ripening was observed with coatings of 5 and 15 μm thick without adverse effects. the 66 μm coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.",
author = "Park, {Hyun Jin} and CHINNAN, {M. S.} and SHEWFELT, {R. L.}",
year = "1994",
doi = "10.1111/j.1745-4549.1994.tb00255.x",
language = "English",
volume = "18",
pages = "317--331",
journal = "Journal of Food Processing and Preservation",
issn = "0145-8892",
publisher = "Wiley-Blackwell",
number = "4",

}

TY - JOUR

T1 - EDIBLE CORN‐ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES

AU - Park, Hyun Jin

AU - CHINNAN, M. S.

AU - SHEWFELT, R. L.

PY - 1994

Y1 - 1994

N2 - Tomatoes at the turning stage of maturity were coated with corn‐zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 μm (2.60 mil) thickness. O2 transmission rate at 0% RH and 30C and CO2 transmission rate at 0% RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0% RH and 23C. Whereas the water vapor transmission rate of CZ film at 15C and 85% RH was much higher than that of the shrink wrap film at 37C and 100% RH. Uncoated tomatoes took 6 days to turn red. A 6‐day delay in ripening was observed with coatings of 5 and 15 μm thick without adverse effects. the 66 μm coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.

AB - Tomatoes at the turning stage of maturity were coated with corn‐zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 μm (2.60 mil) thickness. O2 transmission rate at 0% RH and 30C and CO2 transmission rate at 0% RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0% RH and 23C. Whereas the water vapor transmission rate of CZ film at 15C and 85% RH was much higher than that of the shrink wrap film at 37C and 100% RH. Uncoated tomatoes took 6 days to turn red. A 6‐day delay in ripening was observed with coatings of 5 and 15 μm thick without adverse effects. the 66 μm coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.

UR - http://www.scopus.com/inward/record.url?scp=84986437069&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84986437069&partnerID=8YFLogxK

U2 - 10.1111/j.1745-4549.1994.tb00255.x

DO - 10.1111/j.1745-4549.1994.tb00255.x

M3 - Article

AN - SCOPUS:84986437069

VL - 18

SP - 317

EP - 331

JO - Journal of Food Processing and Preservation

JF - Journal of Food Processing and Preservation

SN - 0145-8892

IS - 4

ER -