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Introduction
Coatings of fruits and vegetables have been known for
many years. The advantages of such coatings have been
reviewed elsewhere (Kester and Fennema, 1986; Nussinovitch and Lurie, 1995; Krochta and De MulderJohnson, 1997; Nussinovitch, 1997). It is estimated that
25-80% of freshly harvested fruit and vegetables are lost
due to spoilage (Wills et al., 1981). One method of
extending postharvest shelf life is to coat fruits and
vegetables with edible films, semipermeable barriers to
water vapor and gas exchange (CO2 and O2) (Baldwin,
1994). Edible coatings can enhance or even replace many
of the techniques used to preserve fresh commodities,
such as controlled atmosphere (CA) or modified atmosphere (MA) (Barkai-Golan, 1990; Smith et al., 1987).
Coatings also improve the mechanical handling properties of fruit and vegetables (Mellenthin et al., 1982), help
maintain structural integrity, help retain volatile flavor
compounds (Nisperos-Carriedo et al., 1990), and can
serve as carriers of additives such as antioxidants and
antimicrobial agents (Kester and Fennema, 1986).
To mimic the natural coating of fruits and vegetables,
wax coatings were developed. However these coatings
inhibited respiratory gas exchange to such an extent that
fermentation was induced. Hardenburg (1967) lists the
commercial uses of wax preparations, e.g. polyethylene
* Corresponding author. Fax: 972-8-947-6189. E-mail: Nussi@
agri.huji.ac.il.
S8756-7938(98)00075-7 CCC: $15.00
757
758
Table 1. Surface Tension Components of the Solutions Used for Characterization of the Garlic Skin and Dry Alginate
Films and Their Spreading Abilitiesa
liquid/solution
water (100%)
formamide
ethylene glycol
ethanol (100%)
2-ethoxyethanol
n-octane
ethanol/water
10/90
70/30
80/20
90/10
96/4
98/2
98.5/1.5
99/1
2-ethoxyethanol/ethylene glycol
20/80
80/20
2-ethoxyethanol/formamide
1/99
81/19
97.5/2.5
n-octane/ethanol
1/99
3/97
5/95
10/90
surface tension
(dyn/cm)
dispersion LVd
(dyn/cm)
polarity LVp
(dyn/cm)
spreading on
garlic skin
spreading on
alginate films
72.8
58.2
48.3
22.7
28.6
21.8
21.8
32.2
29.3
15.8
23.6
21.8
51.0
26.0
19.0
6.9
5.0
0
------+++
+++
+++
--+-+++++
+++
51.3
27.2
25.6
24.0
23.0
25.2
24.9
24.2
20.0
19.4
18.6
17.2
<17.8
<17.8
<17.8
<17.8
31.3
9.7
7.0
6.0
<6
<6.0
<6.0
<6.0
--+-+++++++++ + +***
+++
--+-+++ + +***
30.4
39.6
24.4
27.0
6.0
12.6
-----
+-+ + +***
56.4
31.3
28.8
31.6
24.5
24.0
24.8
6.8
4.8
--+++ + +***
NR
NR
NR
NR
+++
+++
+ + +***
+++
a Data adopted from Dann (1970), Panzer (1973), and Barton (1983). (+++) Total spreading. (- - -) Does not spread at all. (***) CSC,
critical spreading concentration. NR, no reported values.
24 sin3
3
)
V
(2 - cos + cos 3)
(1)
759
concn %
(w/w)
1.0
2.0
1.0
alginate
alginate
alginate
alginate
alginate
2.0
dialyzed alginate
dialyzed alginate
1.0
1.0
2.0
2.0
additives
-sitosterol
60 ppm
200 ppm
lecithin
1000 ppm
ethanol
5%
10%
SDS
200 ppm
300 ppm
Tween 80
100 ppm
200 ppm
300 ppm
400 ppm
500 ppm
1000 ppm
ethanol
5%
10%
-sitosterol
2000 ppm
-sitosterol
2000 ppm
surface tension
(dyn/cm)a,b
60.9 ( 3.4
62.0 ( 1.2
56.9 ( 0.3
58.9 ( 0.6
55.6 ( 0.6
53.8 ( 0.6
50.0 ( 0.1
44.8 ( 0.2
41.4 ( 0.2
55.2 ( 0.3
43.9 ( 0.2
42.2 ( 0.2
43.9 ( 0.2
43.6 ( 0.3
36.9 ( 0.3
59.2 ( 0.3
53.4 ( 0.3
45.1 ( 0.1
32.7 ( 0.8
51.5 ( 0.2
31.1 ( 0.5
760
LV cos ) SV - SL
(2)
LV ) LVd + LVp
(3)
761
L )
Fgde2
H
(4)
762
Table 3. Calculation of Interfacial Tension between Garlic Skin and Coating Solutions
solution dialyzed
alginate (1%)
alginate (2%)
alginate (1%) + 2000
ppm -sitosterol
alginate (2%) + 2000
ppm -sitosterol
alginate (1%) + 2000
ppm -sitosterol +
Tween (0.25 mL)
alginate (2%) + 2000
ppm -sitosterol +
Tween (0.25 mL)
a
surface
tension
(dyn/cm)
contact
angle
(deg)
interfacial tension
SL (dyn/cm)
(S ) 24.9, r ) 1.05)a
interfacial tension
SL (dyn/cm)
(S ) 28.8, r ) 1.05)a
interfacial tension
SL (dyn/cm)
(S ) 24.9, r ) 1.18)a
interfacial tension
SL (dyn/cm)
(S ) 28.8, r ) 1.18)a
45.15
51.5
32.70
60
81
56
1.19
16.44
5.70
5.09
20.30
9.60
-1.73
15.39
3.32
2.16
19.29
7.22
33.0
51
3.09
6.99
0.39
4.29
29.59
37
0.08
3.98
-2.98
0.91
31.1
62
9.56
13.46
7.67
11.57
763
GSL ) S - L - SL
(6)
764
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