Claim · model-written summary
Coated blueberries ripened slightly later than controls during storage.
- Taxon
- blueberriest0
- Treatment
- coatinge1
- Outcome
- fruit ripeninge0
- Direction
- delayede0
- Qualifier
- during storagee0
- Comparator
- controle0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValue
Verbatim
e0“CB had slight delayed fruit ripening as evidenced by higher titratable acidity (0.3-0.5 g citric acid 100 g(-1)) and lower pH (3.4-3.6) than control during storage”
e1“The effectiveness of the coating in fresh blueberries (CB)”
t0“fresh blueberries”
Title
Shelf‐life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film
Lilian Abugoch; Cristián Tapia; Dora Plasencia; et al. Journal of the Science of Food and Agriculture 2015. doi:10.1002/jsfa.7132
Other claims from this paper (9)
- Observation The coating film had tensile strength of 0.45 ± 0.29 MPa.
- Observation The coating film had elongation at break of 117.2% ± 7%.
- Observation Film water vapor permeability was 3.3 × 10(-12) ± 4.0 × 10(-13) g s(-1) m(-1) Pa(-1).
- Intervention effect Coated blueberries differed significantly in all measured color parameters.
- Intervention effect Coated blueberries had higher titratable acidity of 0.3-0.5 g citric acid 100 g(-1) than controls.
- Intervention effect Coated blueberries had lower pH of 3.4-3.6 than controls.
- Intervention effect Coated blueberries showed reduced firmness by up to 38%.
- Intervention effect The coating controlled mold and yeast growth on blueberries over 32 days of storage.
- Observation Mold and yeast counts on uncoated controls increased by 1.8 to 3.1 log cycles between 20 and 35 days.