Decelerating weight loss of harvested strawberries by applying edible coatings based on starch-protein hydrolysate of Amaranth flour

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Decelerating weight loss of harvested strawberries by applying edible coatings based on starch-protein hydrolysate of Amaranth flour

Pavel Mokrejs¹*,Ondrej Krejci¹,Josef Hrncirik² and Dagmar Janac³

¹Tomas Bata University, Faculty of Technology, Department of Polymeric Engineering, nam. TGM 275, 762 72 Zlin (The Czech Republic). ²Tomas Bata University, Faculty of Technology, Department of Food Engineering, nam. TGM 275, 762 72 Zlin (The Czech Republic). ³Tomas Bata University, Faculty of Applied Informatics, Department of Automation and Control Engineering, Nad Stranemi 4511, 760 05 Zlin (The Czech Republic).

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ABSTRACT:

The work studied weight losses of harvested strawberries provided with protective edible coating. Coatings were produced by dipping strawberries in 50 % (w/w) starch-protein hydrolysate of Amaranth flour. Tests investigated influence of added glycerol (10 or 30 %) and dialdehyde starch (1 or 4 %) on barrier properties. A protective film was produced on the strawberries after drying 5 min. at 23, 30 or 40 o C. Strawberries were stored at 7±1.5 o C or 23±1.5 o C. The lowest losses in mass caused by humidity evaporating were provided by a protective coating produced with 30 % added glycerol at both storage temperatures.

KEYWORDS:

Amaranth; coating; starch-protein hydrolysate; storage; strawberry; weight loss