OPTIMIZATION OF EDIBLE COATING FORMULATIONS ON ZUCCHINI TO REDUCE WATER-LOSS

Zucchini (Cucurbita pepo; melopepo) fruit were coated with 0.5, 0.75 o r 1.0% aqueous solutions of Semperfresh(TM) and with different formula tions of calcium caseinate-acetylated monoglyceride aqueous emulsions ranging from 2.5 to 7.0% total solids. Semperfresh(TM) did not increas e water vapor resistance of zucchini. Rates of respiration and ethylen e production from coated and uncoated zucchini increased at the beginn ing of storage at 12.5 and 86% RH, but decreased rapidly thereafter. T his type of response is indicative of a temporary metabolic disturbanc e resulting from preparation and a non-climacteric pattern of respirat ion. Coatings did not affect internal carbon dioxide or ethylene conce ntrations. Hue angle and lightness values were not significantly diffe rent for coated and uncoated zucchini. Ridge analysis indicated that a maximum water vapor resistance will result from relatively high sodiu m caseinate and low acetylated monoglyceride contents in edible coatin gs for zucchini fruit.