Sodium alginate edible coating for blackberry (Rubus ulmifolius) fruits
DOI:
https://doi.org/10.5433/1679-0359.2008v29n3p609Keywords:
Minimally processing, Shelf-life, Color, Anthocyanin, Texture.Abstract
The objective of this work was to check the physical, chemical, microbiological and sensorial characteristics changes of blackberries in natura and coated with sodium alginate edible coating during refrigerated storage. Fruits of blackberries cv. Comanche were sanitized and coated with sodium alginate ( % w/w), sodium alginate plus potassium sorbate (0.1% w/w) solutions and fruits in natura not sanitized, that served as control. Sensorial, microbiological and physical-chemical analysis of the fruits were made during 18 days storage at 0°C. After this period the fruits showed good acceptance, according to sensorial evaluation of flavor and appearance, and showed maximum counts of 3.0.108 cfu/g for molds and yeasts and .0.107 cfu/g for psicrotrofic microorganisms. Control fruits had microbiological counts lower than the coated ones because they were less manipulated. Blackberry fruits coated with sodium alginate showed sensorial acceptance and physical and chemical characteristics similar of the fruits in natura, being an alternative to produce minimally processed fruits ready-to-eat.
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