Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10540559 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠A novel coating based on shellac and aloe gel could be prepared for use as surface coating on cut fruits and vegetables. ⺠The shellac and aloe gel based surface coatings restricted respiration and ethylene synthesis rates as well as the enzymatic activities. ⺠Changes in Firmness, tristimulus colour values, electrolyte leakage and microbial proliferation were also restricted by the developed coatings. ⺠The synergistic effect of minimal processing and surface coatings maintained the keeping quality of apple slices during storage for a period of 30 days at 6±1 °C.
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Authors
O.P. Chauhan, P.S. Raju, Asha Singh, A.S. Bawa,