SUMMARY
Edible coating effects on the sensory quality of green bell pepper fruits (Capsicum annuum L.) during storage
Edible coating based on carboxymethyl cellulose (CMC) and stearic acid were applied on green bell peppers (Capsicum annuum L.) samples in order to investigate its effects as protecting agent to enhance natural characteristics of products. Samples were submited to three lots according to: (T1) uncoated; (T2) coated in lower part of the stem; (T3) coated all over the surface (T3). During storage at 5 ± 1ºC, for 28 days, sensory quality and weight loss were evaluated. Sensory characteristics such as color, appearance and firmness were controlled using a composite scoring test. At the end of the study, T3 treatment showed better sensory stability than T1 (p<0.05), none significant changes between T2 and T3 were found. The coated samples showed less firmness deterioration compaired with control samples. The color was the attribute that changed less, without significant difference between treatments (p>0.05).

Key words: Green bell peppers, sensory evaluation, edible coatings, carboxymethylcellulose.

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PRIVACIDAD | ACCESIBILIDAD ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83 Sociedad Latinoamericana de Nutrición Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0 Urbanización Santa María, primera transversal, No. 417-214, Planta Alta Tele-Fax: (+58-212) 283.8618 E-mail info@alanrevista.org Código Postal: 1070 Caracas - Venezuela