摘要：The objective of this work is to evaluate the effect of carboxyl methyl cellulose (CMC) and gum arabic (G) that are used to make the edible coatings to extend the shelf-life of raw sugar apple fruits. Sugar apple fruits were washed, pre-treated with ultrasonic and then uncoated or coated by films with 1% of gel at the different ratio of CMC and G. These samples were kept in cold chamber at 100C for 5 weeks. The quality of sugar apples was evaluated through TA, TSA, TSS, firmness, and color as well as the weight loss. The results showed that CMC and G coatings can increase longer the shelf life of sugar apple fruit than these untreated samples. CMC coating had a significant effect on the quality of sugar apple fruits than the CMC combined G coating during cold storage. The weight losses of coating samples reduced slightly and its lower 43.35% and 80.49% to compare with the uncoated sample. TA, TSS, and respiration rate of coated fruits increased slightly and significantly different with uncoated fruit. The color of the uncoated sample (L*, a*, b*) become a darkness and had less greenness than fruit coated. It was concluded that higher CMC and G used as a coating for sugar apple fruits could serve as an alternative to post-harvest chemical treatments.
关键词：Carboxyl methylcellulose; Edible coatings; Sugar apple fruit; Gum arabic.
