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

Mejora de la duración de conservación y calidad de frutas y verduras frescas: retención superficial de agentes conservantes mediante películas y envolturas.

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

Type of article: Article

Summary

Spanish translation of an article presented at the IIR meeting, held in Brest, France, 1994 (see IIR Bulletin, ref. 96-0220). 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.

Details

  • Original title: Mejora de la duración de conservación y calidad de frutas y verduras frescas: retención superficial de agentes conservantes mediante películas y envolturas.
  • Record ID : 1999-0206
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 25 - n. 284
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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