Study of sugar-acid index changes in apple and banana fruits coated with pseudoprotein edible coating
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The content and the ratio of soluble sugars and organic acids, the so-called sugar-acid index are significant indicators of fruit quality. The present paper deals with the study of sugar-acid index changes that occurred during shelf life in non-covered and covered (pseudoprotein-based edible coating) apples and bananas. Fruits as vegetables are perishable agro-products. The preservation of products with food coating began in the 80s of the last century, and today it is already an important alternative to traditional methods of preservation of organic products. Edible coating causes a decrease in tissue permeability, thus reducing the rate of water loss which in turn leads to delayed fruit ripening and enhanced shelf life. This study aimed to evaluate the effect of pseudoprotein on extending the shelf life of agro-products (apple and banana). For this purpose, we determine the sugar-acid index in research samples. A 7% pseudoprotein solution in ethanol was used to cover the research samples (apple, banana) with a food coating. The results of the experiment established the nutritional value of the products can be effectively maintained under long-term storage conditions with a pseudoprotein coating.
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