Impact of chitosan nanoparticles edible coating on shelf‐life extension and postharvest quality of coriander herb

2021 ◽  
Author(s):  
E.F. Ali ◽  
F.A.S. Hassan ◽  
Mohammad S. Al‐Harbi ◽  
O.H.M Ibrahim ◽  
E.Y. Abdul‐Hafeez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chitosan Nanoparticles ◽  
Edible Coating ◽  
Life Extension ◽  
Postharvest Quality ◽  
Shelf Life Extension

Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 341-350 ◽  
Author(s):  
Mauricio E. Martiñon ◽  
Rosana G. Moreira ◽  
M. Elena Castell-Perez ◽  
Carmen Gomes
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Edible Coating ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

scholarly journals Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2919
Author(s):  
Zuliana Razali ◽  
Chandran Somasundram ◽  
Siti Zalifah Nurulain ◽  
Wijenthiran Kunasekaran ◽  
Matthew Raj Alias
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Uv C ◽  
Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

scholarly journals Concentrations differences of microalgal extracellular polymeric substances as edible coating in shelf-life extension of Fragaria spp.

2020 ◽  
Author(s):  
Renata Adaranyssa Egistha Putri ◽  
Ni Made Sri Winasti ◽  
M. Toha Tulus Dharmawan ◽  
Eko Agus Suyono
Keyword(s):  
Shelf Life ◽  
Extracellular Polymeric Substances ◽  
Edible Coating ◽  
Life Extension ◽  
Shelf Life Extension

Implication of Nanocomposite Edible Coating for Shelf Life Extension of Indian Olive (Elaeocarpus floribundus Blume)

2017 ◽  
Vol 22 (2) ◽  
pp. 1-8 ◽  
Author(s):  
Arkendu Ghosh ◽  
Koyel Dey ◽  
Arghya Mani ◽  
A Dey ◽  
F Bauri
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Life Extension ◽  
Shelf Life Extension
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