摘要：Quality preservation is considered to be the major factor in fresh fruit marketing. An efficient way to maintain the quality of fruits is the used of coatings. Sucrose polyesters is a recent advance in the field of coatings which function by reducing the internal levels for oxygen of fruits without a simultaneous increase in carbon dioxide levels. As a result of this modification a decrease in respiration rate and a delay in ripening of fruits take place. Other benefits derived from the use of sucrose polyesters are reduction of water loss, nutritive value loss and microbial growth. Sucrose polyesters have been tried on various fruits and shown to give promising results.
