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IIR documentSummary
Edible coatings enhance or replace natural coatings lost during postharvest operations and are an effective means to extend shelf life. They reduce water loss, lower internal oxygen, increase internal carbon dioxide and ethylene concentrations, reduce respiration rate, and retard ripening processes.
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Pages: 1994-5
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Details
- Original title: Formulation and characterization of edible coatings.
- Record ID : 1996-0196
- Languages: English
- Source: Refrigeration and the Quality of Fresh Vegetables.
- Publication date: 1994/09/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Chilling of foodstuffs;
Freezing of foodstuffs - Keywords: Oxygen; Food; Coating (food); Respiration; Weight loss; Ethylene; CO2
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FACTORS AFFECTING SHRINKAGE OF FOODS IN REFRIGE...
- Author(s) : SASTRY S. K.
- Date : 1985
- Languages : English
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Precooling: technology and quality effects.
- Author(s) : TESTONI A.
- Date : 1991
- Languages : Italian
- Source: Atti IVTPA - vol. 14
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EFFECTS OF WAXING ON MOISTURE LOSS AND RIPENING...
- Author(s) : DURAND B. J.
- Date : 1984
- Languages : English
- Source: HortScience - vol. 19 - n. 3
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A FINITE-DIFFERENCE MODEL FOR HEAT AND MASS TRA...
- Author(s) : CHAU K. V., GAFFNEY J. J.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
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RESEARCH ON FREEZING TECHNOLOGY BY CO2 SPRAYING.
- Author(s) : XU Z.
- Date : 1986/12
- Languages : Chinese
- Source: J. chin. Assoc. Refrig. - n. 4
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