Effect of application of edible coating and packaging on the quality of pansies (Viola × wittrockiana) of different colors and sizes

• Autores: Luana Fernandes, José Alberto Pereira, Jorge A. Saraiva, Elsa Ramalhosa, Susana I. Casal
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 24, Nº 4, 2018, págs. 321-329
• Idioma: inglés
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• Resumen

  • The effects of alginate edible coating on the quality of pansies (visual appearance, weight loss, water activity, color, and dimensions change) were studied during refrigerated storage (4 ℃). The role of pansies’ color and size, as well as packaging, was also studied. Alginate treatments resulted in a beneficial effect on the visual appearance of pansies under refrigerated storage when compared to the uncoated, delaying their degradation from 3–4 days up to 14 days, depending on the pansies’ color, probably derived from their different petal thicknesses (83 to 183 µm for yellow and red pansies). The unpackaged coated pansies had different behaviors during storage, associated with their dimensions (the larger coated pansies maintained good visual appearance during longer storage times than the smaller ones). However, the packaged pansies treated with edible coating showed to have lower weight loss and shrinkage than the unpackaged, irrespective of the color and size, with physical stability up to 14 days. In summary, the cumulative use of alginate coating with packaging under refrigerated storage may contribute to extend pansies’ shelf life.