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

LWT

Volumn 56, Issue 2, 2014, Pages 341-350

  Martiñon, Mauricio E ^a   Moreira, Rosana G ^a   Castell Perez, M Elena ^a   Gomes, Carmen ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Chitosan; Fresh cut fruit; Quality; Shelf life; Trans cinnamaldehyde

Indexed keywords

ANTIMICROBIAL AGENTS; COATINGS; FRUITS; MICROORGANISMS; QUALITY CONTROL; SENSORY ANALYSIS;

CINNAMALDEHYDE; EDIBLE COATING; FRESH-CUT; FRESH-CUT FRUITS; MULTI-LAYERED; OPTIMUM CONCENTRATION; QUALITY; SHELF LIFE; SHELF LIFE EXTENSIONS; TRANS-CINNAMALDEHYDE;

CHITOSAN;

CUCUMIS; CUCUMIS MELO;

EID: 84892492158     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.11.043     Document Type: Article

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