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KMID : 1024420100140010027
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Food Engineering Progress
2010 Volume.14 No. 1 p.27 ~ p.34
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Effect of Multilayer Edible Coatings on the Lemon Quality Changes during the Storage
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Choi Jin-Wook
Lee Seong-Ju
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Abstract
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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-SL-LBG>BW-HPMC>SBO-CMC. The coated lemons were stored at 30˚C 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.
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KEYWORD
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Multilayer edible coating, Lemon, quality changes during storage
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