Pectin-Based Edible Coating Combined with Chemical Dips Containing Antimicrobials and Antibrowning Agents to Maintain Quality of Fresh-Cut Pears

Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging.

Treatments to inhibit browning and decay and prolong shelf life of fresh-cut mangoes were investigated. Combinations of antibrowning agents and modified atmosphere packaging (MAP) resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 10 degrees C. Combinations of several browning inhibitors were more effective than those applied individually. Among these treatment...

Development of antimicrobial and antibrowning edible coating and its effect on bamboo shoot quality

Novel edible coating based on aloe vera gel to maintain table grape quality and safety.

A novel edible coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality...

effect of polysaccharide- based edible coating (starch and pectin) on quality of mazafati date fruit

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Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-cut Papaya (Carica papaya)

Abstract—Psyllium gum alone and in combination with sunflower oil was investigated as a possible alternative edible coating for improvement of quality and shelf life of fresh-cut papaya. Different concentrations including 0.5, 1 and 1.5 percent of psyllium gum were used for coating of fresh-cut papaya. In some samples, refined sunflower oil was used as a lipid component to increase the effectiv...