Egyptian scientists have studied the effect of edible coatings applied on the surface of the minimally processed prickly pear. The research was conducted in the 2011 and 2012 cultural season.
The objectives of the study were:
- To study the application of xanthan gum and guar gumin retardation of deterioration of minimally processed prickly pear by extendingthe shelf-life.
- To evaluate the variation of fresh weight loss,firmness, total soluble solids, titratable acidity, total carotenoids andmicrobial load in coated and uncoated samples during storage of 9 days at 0°C.
- To develop a mathematical model to assess the freshweight loss during storage.
The scientists have concluded that the application of these natural polymers as edible coatings on the surface of minimally processed prickly pear allows a reduction in the respiration rate and along with fresh weight loss. In addition, the application of edible coatings is an easy, environmentally friendly and cheap technology that can extend the shelf-life of the minimally processed prickly pear.