Application of edible coatings on fresh and minimally processed vegetables: a review
Author:
Affiliation:
1. Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
2. Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
Publisher
Informa UK Limited
Subject
Plant Science,Agronomy and Crop Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19315260.2018.1510863
Reference75 articles.
1. Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits
2. New approaches in improving the shelf life of minimally processed fruit and vegetables
3. Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage
4. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit
5. Preharvest and Postharvest Factors Affecting the Quality and Shelf Life of Harvested Tomatoes: A Mini Review
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