|Document Type:||Master's Thesis|
|Name:||Jennifer Ann Ball|
|Title:||Evaluation of Two Lipid-Based Edible Coatings For Their Ability to Preserve Post Harvest Quality of Green Bell Peppers|
|Degree:||Master of Science|
|Department:||Human Nutrition, Foods, and Exercise|
|Committee Chair:||Dr. Frank Conforti|
|Keywords:||Edible Coatings, Ascorbic Acid, Post Harvest, Bell Peppers|
|Date of defense:||August 29, 1997|
|Availability:||Release the entire work for Virginia Tech access only.
After one year release worldwide only with written permission of the student and the advisory committee chair.
Two lipid-based edible coatings, Apex B (AC Humko, Memphis, TN) and Durafresh (Pacrite, Ecoscience Produce Systems, Orlando, Fl) were evaluated for their ability to preserve post harvest quality changes in green bell peppers (Capsicum annum L. cv. King Arthur). Post harvest storage quality conditions tested included respiration rates, weight, color and texture changes, and stability of ascorbic acid (AA) and dehydroascorbic acid (DHA) content. Results indicated that no appreciable changes between days or treatment groups occurred in three of the parameters tested: weight, texture, and hue angle (p>0.05 for all parameters). Significant weekly changes were seen in respiration rates, dehydroascorbic acid content, and chromaticity values. Respiration rates and DHA were significantly higher during the last two weeks of the study (p=0.0001, p=0.0001 respectively). Chromaticity values were significantly lower, indicating a more faded color on the 14th day of the study alone (p=0.0097). Initial AA levels were much lower than expected (average initial content=78.72mg/100g). Significant differences between coated and uncoated pepper groups were seen in AA and DHA levels. AA content was found to be significantly lower in coated peppers (p=0.0279), while DHA levels were significantly higher in coated groups (p=0.0126). Overall, coated groups differed little from uncoated counterparts, except in the area of vitamin content in which the coated peppers showed an increase in vitamin breakdown. Despite the results, modifications of lipid coatings are needed, such as creating bilayer and composite coatings that contain either polysaccharide or protein constituents to enhance coating effectiveness.
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