Abstract
Zucchini ( Cucurbita pepo; melopepo) fruit were coated with 0.5, 0.75 or 1.0% aqueous solutions of Semperfresh ™ and with different formulations of calcium caseinate-acetylated monoglyceride aqueous emulsions ranging from 2.5 to 7.0% total solids. Semperfresh ™ did not increase water vapor resistance of zucchini. Rates of respiration and ethylene production from coated and uncoated zucchini increased at the beginning of storage at 12.5 and 86% RH, but decreased rapidly thereafter. This type of response is indicative of a temporary metabolic disturbance resulting from preparation and a non-climacteric pattern of respiration. Coatings did not affect internal carbon dioxide or ethylene concentrations. Hue angle and lightness values were not significantly different for coated and uncoated zucchini. Ridge analysis indicated that a maximum water vapor resistance will result from relatively high sodium caseinate and low acetylated monoglyceride contents in edible coatings for zucchini fruit.
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