Abstract:
Nowadays, storing fresh fruit
and vegetable by edible film was the best
method. There are a lot of chemical which
can coat the surface of fruit to increase the
preservation time. Among the chemicals
was xanthan gum which was known as an
additive and applied widely in food
technology but it can use currently in the
post harvest technology as an edible film.
Coating of acerola fruit with xanthan gum
has been found to delay the ripening
process. Xanthan gum in aqueous solutions
of 0.4, 0.6, 0.8, 1.0, 1.2 and 1.4% (w/v) was
applied as an edible coating of unripe
acerola which were stored at 30oC and 70-
80% RH for 6 days. Fruits were coated with
1.4% xanthan gum delayed the ripening
process by slowing down the rate of
respiration, in terms of percentage weight
loss, soluble solids concentration (oBx), total
acidity and color of acerola fruit during
storage as compared to the uncoated control
and fruit treated with other xanthan gum
concentration. The result suggest that using
1.4% xanthan gum as edible coating may
form a protective barrier on the surface of
acerola, the ripening process of acerola can
be delayed and prevented oxygen
penetration. It can be prolong the
preservation during 6 days at 30oC without
any negative effects on quality of fruit. The
appearance of acerola does not have
blemishes and which is fresh, shiny and
bright colored.
