Ginger essential oil incorporated into chitosan edible coating for shelf-life extension and quality retention of fresh-cut sweet potatoes (Ipomoea batatas (L.) Lam.)

2021 ◽  
pp. 209-216
Author(s):  
J. Zhang ◽  
Y. Wang ◽  
L. Li ◽  
Y. Jiang ◽  
Z. Ban
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Ipomoea Batatas ◽  
Edible Coating ◽  
Life Extension ◽  
Sweet Potatoes ◽  
Shelf Life Extension ◽  
Quality Retention ◽  
Fresh Cut

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

Shelf-life extension and quality retention in fresh-cut carrots coated with pectin

2017 ◽  
Vol 42 ◽  
pp. 91-100 ◽  
Author(s):  
K. Ranjitha ◽  
D.V. Sudhakar Rao ◽  
K.S. Shivashankara ◽  
Harinder Singh Oberoi ◽  
Tapas Kumar Roy ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Quality Retention ◽  
Fresh Cut

Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating

2015 ◽  
Vol 11 (4) ◽  
pp. 282-291 ◽  
Author(s):  
Pandian Arjun ◽  
Deepak Semwal ◽  
Ruchi Badoni Semwal ◽  
Satyendra Prasad Mishra ◽  
Anita Blessy Vijayan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Quality Retention ◽  
Life Improvement ◽  
Fresh Cut
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