吉林大学学报(工学版) ›› 2004, Vol. ›› Issue (2): 302-306.

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Effects of coating composition on permeability of edible coating and properties of coated tomato

WANG Xin, LI Jian-qiao, JIA Jun, REN Lu-quan, MA Zhong-su   

  1. Key Laboratory for Terrain-Machine Bionics Engineering, Ministry of Education, Jilin University, Changchun 130022, China
  • Received:2003-10-26 Online:2004-04-01

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Abstract: The edible coating changes the surface properties of fruits and may prolong its shelf-life. The effects of the presence of palmitic acid and glycerin, in varying mass fractions on the oxygen and water vapor permeability of corn starch based edible coatings were examined. The coatings, with various compositions, were applied to coat tomato for antistaling. It is found from the analysis of these coated tomatoes that the coatings containing grease and plasticizing agent distinctly affect the permeability. The carbohydrate loss and the mass loss of coated tomatoes are significantly less than that of uncoated tomatoes.

Key words: corn starch, edible coating, antistaling, gas permeability, water vapor permeability, surface behavior

CLC Number: 

  • TS255.3
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