EFFECT OF HYDROXYPROPYL METHYLCELLULOSE-BEESWAX EDIBLE COMPOSITE COATINGS ON ´ANGELENO´ PLUM QUALITY DURING STORAGE

Abstract

'Angeleno' plums were coated with edible hydroxypropyl methylcellulose (HPMC)-beeswax (BW) composite coatings. The coatings consisted of beeswax at 4 lipid content levels (0%, 20%, 40% and 60% dry basis). One group remained uncoated as control and another group was dipped in water. Plums were stored 2, 4 and 6 weeks at 1°C and transferred to 20°C for 1 to 3 weeks. Weight loss, deterioration index and texture of plums were measured during storage. Sensory quality was also evaluated. No differences in weight loss were observed between uncoated and 0% BW-coated plums. Weight loss decreased as lipid content increased from 20% to 40%, but above 40% BW content, weight loss was not further reduced. Coatings improved texture compared with uncoated plums after prolonged storage at 1°C and 20°C. No differences were observed in the deterioration index during treatments as storage time at 20°C increased for samples initially stored 2 weeks at 1°C. However, the deterioration index of coated samples stored 4 or 6 weeks at 1°C decreased compared with uncoated plums as storage time at 20°C increased. Flavor was not affected by coating application. Results indicate that HPMC-BW coatings have the potential to extend shelf-life of 'Angeleno' plums held at 20°C.