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.
|Number of pages||15|
|Journal||Journal of Food Processing and Preservation|
|Publication status||Published - 1994|
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)