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Development of antimicrobial edible coating based on modified chitosan for the improvement of strawberries shelf life
Edible antimicrobial coating produced from chitosan (CS) and its derivative was applied to improve the shelf life of fresh strawberries at 10 °C. Fruits treated with coating solution was stored at 10 °C and evaluated for weight loss, visual decay and microbiological analysis. Results indicated that...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6595016/ https://ncbi.nlm.nih.gov/pubmed/31275727 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-00554-9 |
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