The effect of packaging atmosphere and edible coating on texture and color parameters (sensory and instrumental) of raisin

The present study investigated the effect of lipid coatings and atmosphere of packaging on instrumental and sensory properties (texture and color) of raisin. Raisins were coated with carnauba- wax (0.5% w/w) and stearic monoglyceride (0.5% w/w) and raisins packaged under two different atmospheric conditions: normal and vacuum. The changes occurred in the moisture content, texture, color parameter (L*, a*, b* and ΔE* values) and sensory attributes of raisin were determined during 12 weeks of storage at 20°C, 35°C and 50°C. Instrumental and sensory attributes were correlated with Pearson Correlation Coefficient. In all samples, the hardness value increased along with storage time, while the moisture content decreased. But presence of lipid coating on rainsin significantly (P