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Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 2/20/2005 Publication Date: 7/1/2005 Citation: Hagenmaier, R.D. 2005. A comparison of ethane, ethylene and co2 peel permeance-diffusion for fruit with different coatings. Postharvest Biology and Technology. 37:56-64. Interpretive Summary: The ease with which gases pass through the surfaces of fruits and vegetables are of considerable importance to preservation of quality. The barrier properties of peel are considerably altered by the washing and waxing that fresh fruits and vegetables undergo when prepared for marketing. For the present study, the barrier properties of coatings were measured for three different gases: ethane, carbon dioxide and ethylene. Shellac and wood resin coatings reduced ethane permeance of orange and apple peels by approximately 95% from the values for non-coated peel, and the carnauba-wax coatings gave about 85% reduction. Measurements made on individual fruit made it possible to do calculations for individual fruit that were atypical in terms of CO2 respiration, ethylene production or peel permeance. These calculations showed that high-barrier resin coatings do not perform well for non-average fruit. Technical Abstract: Oranges, bell peppers and apples were treated with different coatings, and the peel permeance coeffiecients were measured for ethane, CO2 and ethylene. The shellac and wood resin coatings reduced ethane permeance of orange and apple peels by approximately 95% from the values for non-coated peel, and the carnauba-wax coatings gave about 85% reduction. Measurements on individual fruit made it possible to do calculations for individual fruit that were atypical in terms of CO2 respiration, ethylene production or peel permeance. These calculations showed that high-barrier resin coatings do not perform well for non-average fruit. |
