Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl₂ cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d...

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書誌詳細

主要な著者:	Camilo Gutiérrez-Jara, Cristina Bilbao-Sainz, Tara McHugh, Bor-Sen Chiou, Tina Williams, Ricardo Villalobos-Carvajal
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-02-01
シリーズ:	Foods
主題:	sweet cherry nanoemulsion coating cracking fruit quality, nutraceutical value crosslinking
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/2/449
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