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Improvement of fresh fruits and vegetables shelf life and quality: surface retention of preservative agents using edible films and coatings.

Amélioration de la durée de conservation et de la qualité de fruits et légumes frais : rétention superficielle d'agents de conservation avec des films et des enrobages comestibles.

Author(s) : SAVOYE F. de, DALLE-ORE F., GONTARD N., GUILBERT S.

Summary

Diffusion kinetics of an antimicrobial agent (sorbic acid) through edible protective superficial layers (EPSLs) were determined using several methods. Bi-layer EPSLs composed of a wheat-gluten-based layer coated with a thin layer of beeswax have the best sorbic acid retention properties.

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Pages: p 283-300

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Details

  • Original title: Amélioration de la durée de conservation et de la qualité de fruits et légumes frais : rétention superficielle d'agents de conservation avec des films et des enrobages comestibles.
  • Record ID : 1996-0220
  • Languages: French
  • 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.

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