Application of gluten and palm fatty acid distillate as an edible coating on guava / Adi Md Sikin and Sherifah Baharudin

• Main Authors: Md Sikin, Adi, Baharudin, Sherifah
• Format: Research Reports
• Language: English
• Published: 2007
• Subjects: Plant physiology; Food processing and manufacture
• Online Access: http://ir.uitm.edu.my/id/eprint/48324/1/48324.pdf; http://ir.uitm.edu.my/id/eprint/48324/

Edible coating and film on guava can provide an alternative for extending the post harvest life of fruits and vegetables. The application of different coating formulations based on gluten and palm fatty acid distillate (PFAD) on quality attributes of guava stored at room temperature was studied. Coatings were formed directly on the surface of the fruit and film previously formed. Fruit quality was evaluated by titratable acidity, ascorbic acid, firmness retention, surface color development and weight loss. The bilayer coating of gluten and palm fatty acid distillate (PFAD) had a significant effect on the retention of firmness, reduced the weight loss and showed better results from the physico-chemical analysis compared to uncoated (control) fruit. Coated fruit with bio-gluten seemed to be more promising for controlling decay than other coated fruit. The coatings reduced the number of infected fruits and extended storage life of guava by retarding senescence at the end of storage time than the uncoated fruit. However, gluten seems to be a better choice for coating guava then palm fatty acid distillate (PFAD).