RSM-Based Optimization of Edible-Coating Formulations for Preserving Post-Harvest Quality and Enhancing Storability of Phalsa (Grewia asiatica L.)

2015 ◽  
Vol 40 (3) ◽  
pp. 509-520 ◽  
Author(s):  
Rudri Dave ◽  
T. V. Ramana Rao ◽  
A. S. Nandane
Keyword(s):  
Edible Coating ◽  
Post Harvest ◽  
Coating Formulations

scholarly journals Metabolic Profiling and Post-harvest Behavior of “Dottato” Fig (Ficus carica L.) Fruit Covered With an Edible Coating From O. ficus-indica

2018 ◽  
Vol 9 ◽  
Author(s):  
Alessio Allegra ◽  
Alessandra Gallotta ◽  
Francesco Carimi ◽  
Francesco Mercati ◽  
Paolo Inglese ◽  
...  
Keyword(s):  
Metabolic Profiling ◽  
Edible Coating ◽  
Ficus Carica ◽  
Post Harvest

Optimization of edible coating formulations on zucchini to reduce water loss

1994 ◽  
Vol 21 (2) ◽  
pp. 197-214 ◽  
Author(s):  
Roberto de Jesús Avena-Bustillos ◽  
John M. Krochta ◽  
Mikal E. Saltveit ◽  
Rodrigo de Jesús Rojas-Villegas ◽  
JoséAntonio Sauceda-Pérez
Keyword(s):  
Water Loss ◽  
Edible Coating ◽  
Reduce Water Loss ◽  
Coating Formulations

scholarly journals THE EFFECT OF CHITOSAN COATING ON COLOR AND BRIX OF RED GRAPES (Vitis vinivera) IN STORAGE

2020 ◽  
Vol 9 (4) ◽  
pp. 361
Author(s):  
Andra Tersiana Wati ◽  
Elok Pawening Maharani
Keyword(s):  
Storage Time ◽  
Chitosan Solution ◽  
Statistical Test ◽  
Edible Coating ◽  
Agricultural Product ◽  
Red Grapes ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Chitosan Concentration ◽  
And Storage

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content,  color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life

scholarly journals Effect of edible coating formulations and storage time on physical, sensory and microbiology properties of fresh-cut papaya

2020 ◽  
Vol 19 (2) ◽  
pp. 158-174
Author(s):  
Suthida Akkarachaneeyakorn ◽  
Wasitthi Niamsuwan ◽  
Sutheera Khantaphant
Keyword(s):  
Storage Time ◽  
Edible Coating ◽  
Fresh Cut ◽  
And Storage ◽  
Coating Formulations

The effectiveness of Opuntia ficus-indica mucilage edible coating on post-harvest maintenance of ‘Dottato’ fig ( Ficus carica L.) fruit

2017 ◽  
Vol 12 ◽  
pp. 135-141 ◽  
Author(s):  
A. Allegra ◽  
G. Sortino ◽  
P. Inglese ◽  
L. Settanni ◽  
A. Todaro ◽  
...  
Keyword(s):  
Edible Coating ◽  
Ficus Carica ◽  
Opuntia Ficus Indica ◽  
Post Harvest

scholarly journals Effectiveness of a composite edible coating on the post-harvest conservation of guava (Psidium guajava L )

2019 ◽  
Vol 6 (4) ◽  
pp. 314
Author(s):  
Hitihami Mudiyanselage Kumuduni Lakmali ◽  
Chamila V.L. Jayasinghe ◽  
Jayasinghe Mudalige Jagath K. Jayasinghe
Keyword(s):  
Psidium Guajava ◽  
Edible Coating ◽  
Post Harvest
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