CONSERVATION OF STRAWBERRY (Fragaria x ananassa Duch cv. Camarosa) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (Aloe barbadensis Miller) AND CARNAUBA WAX

The strawberry is a well accepted fruit by consumers. Its culture presents a significant yield in all months of the year and enjoys a good price positioning. The objective of this study was to extend the strawberry (Fragaria x ananassa Duch cv. Camarosa) shelf life by applying two edible coatings de...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Jorge I. RESTREPO F., Iván D. ARISTIZÁBAL T
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	edible coating strawberry <I>Aloe vera</I> sabila mucilage shelf life carnauba wax. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/e62bc5b610c4485da4bedd220b006dd8
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:e62bc5b610c4485da4bedd220b006dd8
record_format	dspace
spelling	oai:doaj.org-article:e62bc5b610c4485da4bedd220b006dd82021-11-19T04:14:18ZCONSERVATION OF STRAWBERRY (<I>Fragaria x ananassa</I> Duch <I>cv. Camarosa</I>) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (<I>Aloe barbadensis</I> Miller) AND CARNAUBA WAX0121-40042145-2660https://doaj.org/article/e62bc5b610c4485da4bedd220b006dd82010-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/7430https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The strawberry is a well accepted fruit by consumers. Its culture presents a significant yield in all months of the year and enjoys a good price positioning. The objective of this study was to extend the strawberry (Fragaria x ananassa Duch cv. Camarosa) shelf life by applying two edible coatings developed from the Aloe vera (Aloe barbadensis Miller) mucilaginous gel and carnauba wax. From the results obtained it was concluded that the use of edible coatings from Aloe vera mucilaginous gel and carnauba wax led to an increase of at least ten days in the strawberry shelf life, with reduced moisture loss and respiration rate. Besides, conservation of firmness without showing noticeable changes in color was observed, in comparison to the fruits used as a control.Jorge I. RESTREPO F.Iván D. ARISTIZÁBAL TUniversidad de Antioquiaarticleedible coatingstrawberry<I>Aloe vera</I>sabila mucilageshelf lifecarnauba wax.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 3 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	edible coating strawberry <I>Aloe vera</I> sabila mucilage shelf life carnauba wax. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	edible coating strawberry <I>Aloe vera</I> sabila mucilage shelf life carnauba wax. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Jorge I. RESTREPO F. Iván D. ARISTIZÁBAL T CONSERVATION OF STRAWBERRY (<I>Fragaria x ananassa</I> Duch <I>cv. Camarosa</I>) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (<I>Aloe barbadensis</I> Miller) AND CARNAUBA WAX
description	The strawberry is a well accepted fruit by consumers. Its culture presents a significant yield in all months of the year and enjoys a good price positioning. The objective of this study was to extend the strawberry (Fragaria x ananassa Duch cv. Camarosa) shelf life by applying two edible coatings developed from the Aloe vera (Aloe barbadensis Miller) mucilaginous gel and carnauba wax. From the results obtained it was concluded that the use of edible coatings from Aloe vera mucilaginous gel and carnauba wax led to an increase of at least ten days in the strawberry shelf life, with reduced moisture loss and respiration rate. Besides, conservation of firmness without showing noticeable changes in color was observed, in comparison to the fruits used as a control.
format	article
author	Jorge I. RESTREPO F. Iván D. ARISTIZÁBAL T
author_facet	Jorge I. RESTREPO F. Iván D. ARISTIZÁBAL T
author_sort	Jorge I. RESTREPO F.
title	CONSERVATION OF STRAWBERRY (<I>Fragaria x ananassa</I> Duch <I>cv. Camarosa</I>) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (<I>Aloe barbadensis</I> Miller) AND CARNAUBA WAX
title_short	CONSERVATION OF STRAWBERRY (<I>Fragaria x ananassa</I> Duch <I>cv. Camarosa</I>) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (<I>Aloe barbadensis</I> Miller) AND CARNAUBA WAX
title_full	CONSERVATION OF STRAWBERRY (<I>Fragaria x ananassa</I> Duch <I>cv. Camarosa</I>) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (<I>Aloe barbadensis</I> Miller) AND CARNAUBA WAX
title_fullStr	CONSERVATION OF STRAWBERRY (<I>Fragaria x ananassa</I> Duch <I>cv. Camarosa</I>) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (<I>Aloe barbadensis</I> Miller) AND CARNAUBA WAX
title_full_unstemmed	CONSERVATION OF STRAWBERRY (<I>Fragaria x ananassa</I> Duch <I>cv. Camarosa</I>) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (<I>Aloe barbadensis</I> Miller) AND CARNAUBA WAX
title_sort	conservation of strawberry (<i>fragaria x ananassa</i> duch <i>cv. camarosa</i>) by edible coating application of sabila gel mucilage (<i>aloe barbadensis</i> miller) and carnauba wax
publisher	Universidad de Antioquia
publishDate	2010
url	https://doaj.org/article/e62bc5b610c4485da4bedd220b006dd8
work_keys_str_mv	AT jorgeirestrepof conservationofstrawberryifragariaxananassaiduchicvcamarosaibyediblecoatingapplicationofsabilagelmucilageialoebarbadensisimillerandcarnaubawax AT ivandaristizabalt conservationofstrawberryifragariaxananassaiduchicvcamarosaibyediblecoatingapplicationofsabilagelmucilageialoebarbadensisimillerandcarnaubawax
_version_	1718420525492994048

CONSERVATION OF STRAWBERRY (<I>Fragaria x ananassa</I> Duch <I>cv. Camarosa</I>) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (<I>Aloe barbadensis</I> Miller) AND CARNAUBA WAX

Ejemplares similares