Application of Palm Stearin Edible Coating on Cavendish Banana (Musa acuminata)

نویسندگان

چکیده

Abstract Palm stearin has the potential to alter use of beeswax. This study aimed assess effect palm as an edible coating on quality changes Cavendish banana during storage. The samples were stored within eight days with treatment combinations temperature (room temperature: 28 °C and 10 °C) application (control: without coating, coated stearin). During storage period, physicochemical properties evaluated in terms weight loss, fruit firmness, total soluble solids, ascorbic acid content, respiration rate, peel colour. obtained results showed that storing period significantly (p< 0.05) affected CO 2 evolution, O consumption. Application loss content. at room reduced maintained On eighth day storage, controls lose their up 12.96 % 23.94 average, respectively.

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ژورنال

عنوان ژورنال: IOP conference series

سال: 2022

ISSN: ['1757-899X', '1757-8981']

DOI: https://doi.org/10.1088/1755-1315/1038/1/012069