Optimization of edible coating composition to retard strawberry fruit senescence

The ability of polysaccharide-based (starch, carrageenan and chitosan) coatings to extend the shelf-life of strawberry fruit (Fragaria ananassa) were studied, mainly for industrial applications. The coatings and strawberries were characterized in terms of their physical properties (superficial prope...

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Bibliographic Details
Main Author: Ribeiro, Clara (author)
Other Authors: Vicente, A. A. (author), Teixeira, J. A. (author), Miranda, Cândida (author)
Format: article
Language:eng
Published: 2007
Subjects:
Edible coatings
Strawberry shelf-life
Oxygen permeability
Wettability of edible coatings
Science & Technology
Online Access:http://hdl.handle.net/1822/6301
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/6301

Internet

http://hdl.handle.net/1822/6301

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