Ö Yaman, L. Bayindirli
Food Engineering Department, Middle East Technical University, Ankara, Turkey E-mail: levent@metu.edu.tr Phone: +90-312-2105645 Fax: +90-312-2101270
Received: 31 July 2000 / Revised version: 22 January 2001 / Published online: 9 May 2001
Abstract. The effects of an edible coating, i.e., SemperfreshTM, fungicide, i.e., Imazalil, and cold storage on microbial spoilage of cherries were studied. Two group of cherries (Prunus avium) were coated just after harvest with 1% and 2% SemperfreshTM fruit coating. Two other group of cherries were treated with 75 ppm and 150 ppm concentrations of Imazalil and then coated with a 1% concentration of SemperfreshTM fruit coating. Half of the cherries from each of the above groups was stored at ambient temperature (~30±3 °C) and at 40-50% relative humidity, the other half of the cherries was stored at cold storage (0 °C) and at 95-98% relative humidity. Each group was analyzed for the mold and yeast count. The SemperfreshTM edible coating resulted in a slightly increased fungal spoilage of fruits. Imazalil fungicide treatment clearly decreased and retarded the microbial spoilage of fruits. As a result, low temperature storage was the most effective solution for both microbial spoilage and delay in the ripening.
Keywords. Edible coating · Semperfresh · Fungicide · Imazalil · Cherry
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source: http://link.springer-ny.com/link/service/journals/00217/bibs/1213001/12130053.htm
11jul01
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