Submitted to: Quality of Fresh and Processed Foods
Publication Type: Book / Chapter
Publication Acceptance Date: August 4, 2003
Publication Date: January 31, 2004
Citation: MC HUGH, T.H., OLSEN, C.W., SENESI, E. FRUIT AND VEGETABLE EDIBLE WRAPS: APPLICATION TO PARTIALLY DEHYDRATED APPLE PIECES. Interpretive Summary: To provide new uses for U.S. crops and increase consumption of fruits and vegetables, ARS scientists developed methods for making materials with functional barrier properties from fruit and vegetable products. Ground fruits and vegetables called purees were dried into thin sheets of fruit or vegetable. Apples, strawberries, peaches, broccoli and carrots were studied. The water barrier properties of the films were tested. Dried apple pieces were wrapped in films and as a result moisture loss from the apple pieces was reduced. Browning was not reduced. Apple piece texture was better in wrapped apple pieces than in unwrapped apple pieces.
Technical Abstract: A novel method was developed to extend the shelf-life and improve the quality of cut produce. Edible films were made from fruit and vegetable purees. Fruit purees included apple, strawberry and peach. Vegetable purees included broccoli and carrot. Water vapor permeability properties of all film types were characterized. Partial dehydration was combined with wrapping in apple films as a hurdle technology to extend the shelf-life of cut apple pieces. Moisture loss was significantly reduced through the combination of dehydration and wrapping. The wraps were not effective at reducing browning of the partially dehydrated apple pieces. The ineffectiveness of the wraps on partially dehydrated apple pieces was attributed to the poor adhesion of the wraps on the dry apple pieces. Improvements in final texture were realized.