Type of Document	Master's Thesis
Author	Totty, Jocelyn Anne
Author's Email Address	jtotty@vt.edu
URN	etd-06112002-120032
Title	The Effect of Lipid/Hydrocolloid Coatings on the Postharvest Storage Quality of ‘Golden Delicious’ Apples
Degree	Master of Science
Department	Human Nutrition, Foods, and Exercise
Advisory Committee	Advisor Name Title Conforti, Frank D. Committee Chair Barbeau, William E. Committee Member Marini, Richard P. Committee Member
Keywords	Gums Lipids Coatings Apples
Date of Defense	2002-05-28
Availability	restricted
Abstract The performance of three different lipid/hydrocolloid coatings was tested on Golden Delicious apples. The coatings consisted of a mixture of lipid, wax, and various gum blends. The three treatments were compared to an uncoated group (control). Both objective and sensory tests were performed to determine the shelf-life stability of the apples. Objective results indicated that all three treatments significantly decreased (P<0.0083) the respiration rates of the apples when compared to the control. The treatment groups also significantly (P<0.0083) maintained the texture of the apples along with a lower (P<0.0083) starch degradation rate. The treatment groups also significantly (P<0.0083) maintained the malic acid level in the apple. There were no significant differences (P>0.0083) among the groups with regard to soluble solids and fresh weight loss. Externally, the treated apples had a significantly greener hue (Hunter color “a”) than the control apples, however, there were no significant differences (P>0.0083) in yellow color (Hunter color “b”) between the groups. Sensory results indicated that the treated apples were firmer, crisper and juicier (P<0.0083) than the control apples. However there were no significant differences (P>0.0083) in the sweetness, tartness, and appearance of all of the groups. Overall, the derived coatings could serve as a resource for extending and maintaining the shelf life of perishable fruit.
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