Agriculture Reference
In-Depth Information
and it allows workers to enter the storage area and carry out their work
comfortably (Perez et al., 1999). Ozone should be constantly consumed
and absorbed during the oxidation process. The effectiveness is influ-
enced (lowered) due to the presence of steam or 100% humidity levels.
The microorganisms have to be in a certain condition of swelling in or-
der to be attacked. When the humidity level is below 50%, the efficiency
of these microorganisms reduces as a bacterial medium (Castillo et al.,
2003). Growers and processors can use ozonated water to wash fruits by
replacing chlorine. Application of it can be done safely in process water
for hydro-cooler systems, bin, dump and dip tanks, flumes, spray-wash
systems, wastewater processing and storage areas, at an affordable cost.
Making full use of ozonated water will increase the production of fresh
produce (Mehta, 2003).
16.9
EDIBLE COATINGS AND FILMS
Edible coatings are thin layers of edible material applied to the product
surface in addition to or as a replacement for natural protective waxy coat-
ings and provide a barrier to moisture, oxygen and solute movement for the
food. They are applied directly on the food surface by dipping, spraying or
brushing to create a modified atmosphere. An ideal coating is defined as
one that can extend storage life of fresh fruit without causing anaerobiosis
and reduces decay without affecting the quality of the produce. Previously,
edible coatings have been used to reduce water loss, but recent develop-
ments of formulated edible coatings with a wider range of permeability
characteristics has extended their potential in using in handling the fresh
produce. The effect of coatings on fruits depends greatly on temperature,
alkalinity, thickness and type of coating, and the variety and condition of
the produce.
Edible polymer film is defined as a thin layer of edible material formed
on a product surface as a coating or placed (preformed) on or between food
components. Several types of edible films have been applied successfully
for preservation of fresh horticultural produce (Baldwin et al., 1995). Fruit
based films provide enhanced nutrition for food products, while increasing
their marketing value. Edible and biodegradable films must meet a number
of special functional requirements, for example, moisture barrier, solute or
gas barrier, water/lipid solubility, color and appearance, mechanical and
