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dc.contributor.author
Mannozzi, C.
dc.contributor.author
Cecchini, Juan Pablo
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dc.contributor.author
Tylewicz, U.
dc.contributor.author
Siroli, L.
dc.contributor.author
Patrignani, Francesca
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dc.contributor.author
Lanciotti, R.
dc.contributor.author
Rocculi, P.
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Dalla Rosa, M.
dc.contributor.author
Romani, S.
dc.date.available
2019-02-18T19:24:54Z
dc.date.issued
2017-11
dc.identifier.citation
Mannozzi, C.; Cecchini, Juan Pablo; Tylewicz, U.; Siroli, L.; Patrignani, Francesca; et al.; Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life; Elsevier Science; LWT - Food Science and Technology; 85; 11-2017; 440-444
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/70391
dc.description.abstract
Edible films or coatings could be used as an alternative way of conservation, because of their ability to reduce respiration and transpiration rate, maintain firmness and generally delay fruit senescence. The aim of this research was to evaluate the influence of different types of coating: sodium alginate (Al), pectin (Pe) and sodium alginate plus pectin (Al + Pe), on some blueberries quality characteristics, cell viability and microbial growth during 14 days of storage at 4 °C. Blueberry samples differently coated did not show significant differences in weight loss, pH, soluble solid and dry matter content. However, the application of Al, Pe and Al + Pe improved the firmness of blueberry samples as compared to the uncoated one. Changes in the surface reflection properties in the coated blueberries induced a general lower lightness and a more intense blue hue colour than the control sample. The microbiological results indicated that the coating of blueberry, in particular with Al or Pe, significantly reduced the growth kinetics of yeasts and mesophilic aerobic bacteria.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Alginate
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Fruit
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Pectin
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Quality
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Storage
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-02-12T14:29:48Z
dc.journal.volume
85
dc.journal.pagination
440-444
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Mannozzi, C.. Universidad de Bologna; Italia
dc.description.fil
Fil: Cecchini, Juan Pablo. Universidad Nacional del Litoral; Argentina
dc.description.fil
Fil: Tylewicz, U.. Universidad de Bologna; Italia
dc.description.fil
Fil: Siroli, L.. Universidad de Bologna; Italia
dc.description.fil
Fil: Patrignani, Francesca. Universidad de Bologna; Italia
dc.description.fil
Fil: Lanciotti, R.. Universidad de Bologna; Italia
dc.description.fil
Fil: Rocculi, P.. Universidad de Bologna; Italia
dc.description.fil
Fil: Dalla Rosa, M.. Universidad de Bologna; Italia
dc.description.fil
Fil: Romani, S.. Universidad de Bologna; Italia
dc.journal.title
LWT - Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2016.12.056
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816308428
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