Journal Article10.1016/J.FOODCHEM.2008.02.020
Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria×ananassa) quality during refrigerated storage.
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TL;DR: The addition of calcium gluconate to the chitosan coating formulation increased the nutritional value by incrementing the calcium content of the fruit and had greater visual acceptability than had untreated fruits.
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About: This article is published in Food Chemistry. The article was published on 15 Sep 2008. The article focuses on the topics: Fragaria & Ripening.
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Citations
Chitosan based edible films and coatings: A review
Maher Z. Elsabee,Entsar S. Abdou +1 more
TL;DR: This review discusses the application of chitosan and its blends with other natural polymers such as starch and other ingredients for example essential oils, and clay in the field of edible films for food protection.
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Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract
Ubonrat Siripatrawan,Bruce Harte +1 more
TL;DR: In this paper, an active film from chitosan incorporated with aqueous green tea extract (GTE) was developed and the effects of GTE concentrations including 2, 5, 10 and 20% of green tea in the film-forming solution on the film properties were determined by measuring physical properties, total polyphenolic content and antioxidant activity of the active films.
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Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review
TL;DR: The use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life is discussed.
830
Edible coatings to incorporate active ingredients to fresh-cut fruits: a review
TL;DR: The use of edible coatings as carriers of functional ingredients on fresh-cut fruits, including the recent advances in the incorporation of antimicrobials, antibrownings, texture enhancers and nutraceuticals to improve quality and functionality of fresh cut fruits, are discussed in this paper.
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Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce.
TL;DR: This study presents the first report on the potential of PAW for the inactivation of Staphylococcus aureus inoculated on strawberries and shows it can be a promising alternative to traditional sanitizers applied in the fresh produce industry.
479
References
Exploitation of natural products as an alternative strategy to control postharvest fungal rotting of fruit and vegetables
TL;DR: This review deals with exploitation of some natural products such as flavour compounds, acetic acid, jasmonates, glucosinolates, propolis, fusapyrone and deoxyfusAPyrone, chitosan, essential oils and plant extracts for the management of fungal rotting of fruit and vegetables, thereby prolonging shelf life.
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Chitosan Coating Effect on Storability and Quality of Fresh Strawberries
TL;DR: The effect of chitosan coating (1.0 and 1.5% w/v) in controlling decay of strawberries at 13°C was investigated as compared to a fungicide, iprodione (Rovral®) as discussed by the authors.
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Antifungal activity of chitosan on two postharvest pathogens of strawberry fruits.
TL;DR: Effect of chitosan coating on decay of strawberry fruits held at 13 C was investigated and it was found that decay caused by B. cinerea or R. stolonifer was markedly reduced by chitOSan coating.
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