Ultrasound-mediated molecular self-assemble of thymol with 2-hydroxypropyl-β-cyclodextrin for fruit preservation

2021 ◽  
pp. 130327
Author(s):  
Cui Sun ◽  
Jinping Cao ◽  
Yue Wang ◽  
Jiebiao Chen ◽  
Lingxia Huang ◽  
...  
Keyword(s):  
Fruit Preservation

scholarly journals Potential edible coating of pectin obtained from banana peel for fruit preservation

2021 ◽  
Vol 1912 (1) ◽  
pp. 012019
Author(s):  
L Mahardiani ◽  
R Larasati ◽  
E Susilowati ◽  
B Hastuti ◽  
N L Azizah
Keyword(s):  
Edible Coating ◽  
Banana Peel ◽  
Fruit Preservation

Development of biobased emulsions for postharvest citrus fruit preservation

2022 ◽  
Vol 25 ◽  
pp. 100583
Author(s):  
Douaa Salim ◽  
Pascale de Caro ◽  
Xavier Chasseray ◽  
Alain Shum Cheong Sing
Keyword(s):  
Citrus Fruit ◽  
Fruit Preservation

Preparation of an Active Packaging Material and its Application on Strawberry Preservation

2015 ◽  
Vol 1120-1121 ◽  
pp. 643-647
Author(s):  
Ya Bo Fu ◽  
Wen Cai Xu ◽  
Lu Fu ◽  
Dong Li Li ◽  
Jian Qing Wang
Keyword(s):  
Control Release ◽  
Total Solid ◽  
Active Packaging ◽  
Solid Content ◽  
Total Solid Content ◽  
Taste Evaluation ◽  
Lower Temperature ◽  
Fruit Preservation ◽  
And Storage ◽  
Storage Temperatures

To reduce the loss of fresh fruits during transportation and storage, an active packaging (AP) material which could control release fungicide was prepared by melting, blowing film and composite method firstly. Then, its preservation effects on strawberry at different storage temperatures were investigated systematically. Several properties of preserved strawberries were measured periodically, including gas concentration of the package atmosphere and the physiological parameters contains decay rate, total solid content, as well as the sensory and taste evaluation were measured. The experimental results show that this AP material is helpful to fruit preservation, especially at lower temperature. It can prohibit the strawberry respiration, retard fungus growth and thus significantly extend the shelf-life of fresh strawberry.

Biodegradable sandwich-architectured films derived from pea starch and polylactic acid with enhanced shelf-life for fruit preservation

2021 ◽  
Vol 251 ◽  
pp. 117117
Author(s):  
Xiaoming Zhou ◽  
Rui Cheng ◽  
Bin Wang ◽  
Jinsong Zeng ◽  
Jun Xu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Polylactic Acid ◽  
Pea Starch ◽  
Fruit Preservation

scholarly journals Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

Coatings ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 745 ◽  
Author(s):  
Linyun Zhang ◽  
Chongxing Huang ◽  
Hui Zhao
Keyword(s):  
Sensory Quality ◽  
Quality Evaluation ◽  
Color Change ◽  
Titratable Acidity ◽  
Multilayer Coatings ◽  
Layer By Layer ◽  
Layer Technique ◽  
Soluble Solid ◽  
C 50 ◽  
Fruit Preservation

In this work, some multilayer coatings (two-layer, four-layer or six-layer) based on pullulan and chitosan for protecting papayas were prepared by the layer-by-layer technique. The papayas were coated by immersion and stored at 25 °C, 50% relative humidity or up to 14 days. Uncoated and monolayer-coated papayas were used as controls. The pullulan/chitosan coatings decreased the papaya weight loss, softening, color change (b*, ΔE), and pH, retarded the fall of titratable acidity and vitamin C, and maintained respiratory rate and soluble solid contents. Sensory quality evaluation demonstrated that pullulan/chitosan coatings effectively preserved papaya flavor and overall acceptance. In general, the four-layer coatings provided the best fruit preservation. In conclusion, multilayer pullulan/chitosan coatings are efficient in maintaining the post-harvest quality and prolonging the shelf life of fresh papaya.

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