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Metrics (View:90)- Effect of Multilayer Edible Coatings on the Lemon Quality Changes during the Storage
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Multilayer 식용코팅의 레몬 저장성에 대한 효과
Received: Oct 23, 2009; Revised: Jan 30, 2010; Revised: Feb 08, 2010; Accepted: Feb 04, 2010
Published Online: Feb 28, 2010
Abatract
Multilayer edible coatings was applied to lemon with beeswax-hydroxypropyl methylcellulose (BW-HPMC), soybean oil-carboxymethyl cellulose (SBO-CMC), and carnaubawax-shellac-locust bean gum (CW-SL-LBG), respectively. The multilayer was composed of two layers of the same material, but the outer layer only contained vitamins C and E as antioxidants. Coating amounts built on lemon peel were measured to be large in the order of CW-SLLBG > BW-HPMC > SBO-CMC. The coated lemons were stored at 30oC for 12 days. CW-SL-LBG showed the least change during the storage in weight loss, rotten rate, firmness, and browning. Whereas SBO-CMC had the least change in pH, soluble solid amount, and titratable acidity. In a sensory test, CW-SL-LBG was evaluated to be the best in the attributes such as spoilage, glossiness, color, firmness, and flavor. Overall CW-SL-LBG was judged to be the best for multilayerd coating with vitamin C and E on lemon.