An application of methylcellulose-whey protein films on Japanese persimmon

Abstract

Enzymatic and non-enzymatic browning reactions, water loss, oxidation and microbial growth can cause decreases in the quality of fresh fruits. Packaging can be an effective way to control and prevent these undesirable changes. Edible films and coatings having low water vapor permeability (WVP) are used to extend the shelf life of these perishable foods. Use of the methylcellulose-whey protein (MCWP) based edible films which have low WVP may retard ripening and softening of fruits. In this study, Japanese persimmons (Diospyros kaki L.) were wrapped with MC-WP films and stored at 10 and 25°C. Changes in the weight and firmness of the fruits during storage were investigated. Wrapping had no effect on weight losses and firmness of the fruits stored at 10°C. On the other hand, wrapping had no significant effect on firmness but caused an increase in weight loss of the fruits stored at 25oC. The wrapped fruits showed higher weight loss than non-wrapped ones at 25°C after the 10 days. The appearance of wrapped fruits was better than non-wrapped ones at the end of storage, since mold growth on non-wrapped fruits was observed.