Agriculture Reference
In-Depth Information
16.9.1.8 PRO-LONG
Pro-long is a mixture of sucrose fatty acid esters, sodium carboxymethyl
cellulose and mono- and di-glycerides. The mode of action of Pro-long in-
volves the creation of a selectively permeable barrier, which creates the in-
ternal atmospheres and preserve the fruit by reducing water loss and chill-
ing injury characteristics, that might be used both in the storage of fruit
and for the maintenance of quality during the marketing period. Treatment
with 0.75% Pro-long significantly increased the storage life of mangoes,
retarded ripening and reduced weight loss and chlorophyll loss, without
adversely affecting the sensory quality of the limes. Apples treated with
1.25% sucrose ester formulation were stored in air at 3.5 °C for up to 5
months. When applied after storage, the coating reduced yellowing, loss of
firmness and markedly increased internal carbon dioxide levels during 21-
day simulated marketing period. Coating bananas with Pro-long reduces
weight loss, oxygen uptake, ethylene release, chlorophyll loss and modi-
fies their internal atmosphere by reducing the permeability of the fruit peel
to gases (Banks, 2004).
16.9.1.9 SEMPERFRESH
Semperfresh, a food-grade coating used to retard moisture loss, ripening
and spoilage of fruit is a mixture of sucrose esters with high proportion of
short chain unsaturated fatty acid esters, sodium salts of CMC and mixed
mono and diglycerides. Semperfresh is an improved formulation of earlier
SPE (sucrose polyester). The major difference is improved dispersion due
to incorporation of higher proportion of short chain USFA esters. These
fruit coatings were found to be significantly effective in retention of reduc-
ing sugars, delaying loss of firmness, titratable acidity, pH, soluble solids,
sugars, ascorbic acid and lycopene synthesis. Semperfresh significantly
reduces water loss and internal carbon dioxide in several fruits and re-
duced color changes, retained acid, increased shelf-life and maintained the
keeping quality of apples. The coating maintains titratable acidity, ascor-
bic acid, firmness, green color and decreased weight loss, total soluble
solids and pH in mangoes when compared with the noncoated fruits.
