Edible coating containing carvacrol for postharvest microbiological conservation of tomato
نویسندگان
چکیده
منابع مشابه
Postharvest Application of Gum and Mucilage as Edible Coating on Postharvest Life and Quality of Strawberry Fruit
Strawberries have a very thin layer coating that easily disappears and are perishables a lot pre-harvest as such nearly 30 to 40 percent of strawberry fruits will be wasted at interval between harvest and consumption. In this study have been investigated the effect of using psyllium mucilage (Plantago psyllium) in concentrations of 6.25, 12.5 and 25 ml/l as well as Arabic gum and Arjan as edibl...
متن کاملPostharvest Application of Gum and Mucilage as Edible Coating on Postharvest Life and Quality of Strawberry Fruit
Strawberries have a very thin layer coating that easily disappears and are perishables a lot pre-harvest as such nearly 30 to 40 percent of strawberry fruits will be wasted at interval between harvest and consumption. In this study have been investigated the effect of using psyllium mucilage (Plantago psyllium) in concentrations of 6.25, 12.5 and 25 ml/l as well as Arabic gum and Arjan as edibl...
متن کاملpostharvest application of gum and mucilage as edible coating on postharvest life and quality of strawberry fruit
strawberries have a very thin layer coating that easily disappears and are perishables a lot pre-harvest as such nearly 30 to 40 percent of strawberry fruits will be wasted at interval between harvest and consumption. in this study have been investigated the effect of using psyllium mucilage (plantago psyllium) in concentrations of 6.25, 12.5 and 25 ml/l as well as arabic gum and arjan as edibl...
متن کاملA Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit
The efficacy of an edible chitosan coating (CHI; 4 mg/mL) and Origanum vulgare L. essential oil (OVEO; 1.25 μL/mL) for maintaining the quality of cherry tomato fruit during storage at room (25°C; 12 days) and cold (12°C; 24 days) temperatures was assessed. CHI and OVEO in combination showed in vitro fungicidal effects against R. stolonifer and Aspergillus niger. CHI-OVEO coating reduced the inc...
متن کاملUse of Aloe Vera-based Edible Coating Containing Nanoemulsion of Ginger Essential Oil to Extend Trout Fillet Shelf-life
Background and Objectives: Edible coatings containing natural antimicrobial compounds are appropriate approaches to control the microbial growth and thus improve the quality and shelf-life of fresh, frozen and processed fish products. The aim of this study was to assess effects of aloe vera gel coating containing nanoemulsion of ginger essential oil to extend the shelf life of trout fillets du...
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ژورنال
عنوان ژورنال: Brazilian Journal of Development
سال: 2020
ISSN: 2525-8761,2525-8761
DOI: 10.34117/bjdv6n1-344