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

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ASJC Scopus subject areas

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

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