Water Vapor Resistance of Red Delicious Apples and Celery Sticks Coated with Edible Caseinate‐Acetylated Monoglyceride Films

An optimal caseinate‐acetylated monoglyceride edible coating consisting of 1.5% Alanate‐310 (a calcium caseinate) and 1.5% Myvacet‐5‐07 (an acetylated monoglyceride) produced a reduction (75%) in moisture loss from celery ( Apium graveolens ) sticks. Similar edible coatings on apple ( Malus domestica ) fruits produced higher water vapor resistance. However, since apples have a natural high resistance to water vapor, edible coatings did not decrease water loss from whole fruit. Edible coatings did not modify respiration or ethylene production by apples or celery sticks. Quality of minimally processed fruits and vegetables that are susceptible to water loss could be improved with edible coatings, but quality of commodities with high water vapor resistance would not.