Effect of Modified Potato Starch-Based Coating on Quality Preservation of “Zaosu” Pear

doi:10.7506/spkx1002-6630-201516053

Abstract

Abstract:

This study aimed to examine the preservative effect of modified potato starch-based coating on postharvest “Zaosu”
pears. The optimum formulation of potato modified starch-based coating composed of 4.00 % oxidized starch acetate, 0.50%
stearic acid glycerides, 1.00% β-cyclodextrin, 2.00% glycerol and 0.50% palmitic acid was screened by orthogonal array
design. The coating significantly reduced the weight loss rate, decay rate and yellowing index of “Zaosu” pear during the
storage period, inhibited the decline of chlorophyll content, and also effectively slowed down the decreases in sugar and
organic acid contents in addition to sealing lenticels. These findings suggested that potato modified starch-based coating
might have a potential prospect in preserving postharvest fruit and vegetables.

Key words: potato modified starch, coating treatment, “Zaosu&rdquo, pear, storage characteristics

CLC Number:

TS255.3

LIU Jinjin1,2, LI Yongcai1,*, BI Yang1, WANG Yi1, HU Lingang1, LI Jianpeng1. Effect of Modified Potato Starch-Based Coating on Quality Preservation of “Zaosu” Pear[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516053.

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Effect of Modified Potato Starch-Based Coating on Quality Preservation of “Zaosu” Pear

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