{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/43108"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/43108","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The Effect of Lipid/Hydrocolloid Coatings on the Postharvest Storage Quality of 'Golden Delicious' Apples","abstract":"The performance of three different lipid/hydrocolloid coatings was tested on Golden Delicious apples. The coatings consisted of a mixture of lipid, wax, and various gum blends. The three treatments were compared to an uncoated group (control). Both objective and sensory tests were performed to determine the shelf-life stability of the apples. Objective results indicated that all three treatments significantly decreased (P<0.0083) the respiration rates of the apples when compared to the control. The treatment groups also significantly (P<0.0083) maintained the texture of the apples along with a lower (P<0.0083) starch degradation rate. The treatment groups also significantly (P<0.0083) maintained the malic acid level in the apple. There were no significant differences (P>0.0083) among the groups with regard to soluble solids and fresh weight loss. Externally, the treated apples had a significantly greener hue (Hunter color \"a\") than the control apples, however, there were no significant differences (P>0.0083) in yellow color (Hunter color \"b\") between the groups. Sensory results indicated that the treated apples were firmer, crisper and juicier (P<0.0083) than the control apples. However there were no significant differences (P>0.0083) in the sweetness, tartness, and appearance of all of the groups. Overall, the derived coatings could serve as a resource for extending and maintaining the shelf life of perishable fruit.","abstract_html":"The performance of three different lipid/hydrocolloid coatings was tested on Golden Delicious apples. The coatings consisted of a mixture of lipid, wax, and various gum blends. The three treatments were compared to an uncoated group (control). Both objective and sensory tests were performed to determine the shelf-life stability of the apples. Objective results indicated that all three treatments significantly decreased (P&lt;0.0083) the respiration rates of the apples when compared to the control. The treatment groups also significantly (P&lt;0.0083) maintained the texture of the apples along with a lower (P&lt;0.0083) starch degradation rate. The treatment groups also significantly (P&lt;0.0083) maintained the malic acid level in the apple. There were no significant differences (P&gt;0.0083) among the groups with regard to soluble solids and fresh weight loss. Externally, the treated apples had a significantly greener hue (Hunter color &quot;a&quot;) than the control apples, however, there were no significant differences (P&gt;0.0083) in yellow color (Hunter color &quot;b&quot;) between the groups. Sensory results indicated that the treated apples were firmer, crisper and juicier (P&lt;0.0083) than the control apples. However there were no significant differences (P&gt;0.0083) in the sweetness, tartness, and appearance of all of the groups. Overall, the derived coatings could serve as a resource for extending and maintaining the shelf life of perishable fruit.","abstract_has_math":false,"creators":["Totty, Jocelyn Anne"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition, Foods, and Exercise","degree_department":"Human Nutrition, Foods, and Exercise","school":null,"contributors":[],"advisors":[],"committee_chairs":["Conforti, Frank D."],"committee_members":["Marini, Richard P.","Barbeau, William E."],"year":2002,"date_issued":"2002-05-28","date_published":"2002-05-28","updated_at":"2026-07-22T22:19:31Z","subjects":["Gums","Lipids","Coatings","Apples"],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-06112002-120032"],"render_values":[{"text":"etd-06112002-120032","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/43108","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Conforti, Frank D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Marini, Richard P.","Barbeau, William E."]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition, Foods, and Exercise"]},{"key":"dc:creator","label":"Author","values":["Totty, Jocelyn Anne"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:37:48Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:37:48Z","2003-07-03"]},{"key":"dc:date.issued","label":"Date","values":["2002-05-28"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition, Foods, and Exercise"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Gums","Lipids","Coatings","Apples"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-06112002-120032"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/43108"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The performance of three different lipid/hydrocolloid coatings was tested on Golden Delicious apples. The coatings consisted of a mixture of lipid, wax, and various gum blends. The three treatments were compared to an uncoated group (control). Both objective and sensory tests were performed to determine the shelf-life stability of the apples. Objective results indicated that all three treatments significantly decreased (P<0.0083) the respiration rates of the apples when compared to the control. The treatment groups also significantly (P<0.0083) maintained the texture of the apples along with a lower (P<0.0083) starch degradation rate. The treatment groups also significantly (P<0.0083) maintained the malic acid level in the apple. There were no significant differences (P>0.0083) among the groups with regard to soluble solids and fresh weight loss. Externally, the treated apples had a significantly greener hue (Hunter color \"a\") than the control apples, however, there were no significant differences (P>0.0083) in yellow color (Hunter color \"b\") between the groups. Sensory results indicated that the treated apples were firmer, crisper and juicier (P<0.0083) than the control apples. However there were no significant differences (P>0.0083) in the sweetness, tartness, and appearance of all of the groups. Overall, the derived coatings could serve as a resource for extending and maintaining the shelf life of perishable fruit."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["The Effect of Lipid/Hydrocolloid Coatings on the Postharvest Storage Quality of 'Golden Delicious' Apples"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Conforti, Frank D."],"dc:contributor.committeemember":["Marini, Richard P.","Barbeau, William E."],"dc:contributor.department":["Human Nutrition, Foods, and Exercise"],"dc:creator":["Totty, Jocelyn Anne"],"dc:date.accessioned":["2014-03-14T21:37:48Z"],"dc:date.available":["2014-03-14T21:37:48Z","2003-07-03"],"dc:date.issued":["2002-05-28"],"dc:description.abstract":["The performance of three different lipid/hydrocolloid coatings was tested on Golden Delicious apples. The coatings consisted of a mixture of lipid, wax, and various gum blends. The three treatments were compared to an uncoated group (control). Both objective and sensory tests were performed to determine the shelf-life stability of the apples. Objective results indicated that all three treatments significantly decreased (P<0.0083) the respiration rates of the apples when compared to the control. The treatment groups also significantly (P<0.0083) maintained the texture of the apples along with a lower (P<0.0083) starch degradation rate. The treatment groups also significantly (P<0.0083) maintained the malic acid level in the apple. There were no significant differences (P>0.0083) among the groups with regard to soluble solids and fresh weight loss. Externally, the treated apples had a significantly greener hue (Hunter color \"a\") than the control apples, however, there were no significant differences (P>0.0083) in yellow color (Hunter color \"b\") between the groups. Sensory results indicated that the treated apples were firmer, crisper and juicier (P<0.0083) than the control apples. However there were no significant differences (P>0.0083) in the sweetness, tartness, and appearance of all of the groups. Overall, the derived coatings could serve as a resource for extending and maintaining the shelf life of perishable fruit."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-06112002-120032"],"dc:identifier.uri":["http://hdl.handle.net/10919/43108"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["Gums","Lipids","Coatings","Apples"],"dc:title":["The Effect of Lipid/Hydrocolloid Coatings on the Postharvest Storage Quality of 'Golden Delicious' Apples"],"dc:type":["Thesis"],"thesis:degree_discipline":["Human Nutrition, Foods, and Exercise"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:31Z"}