采后
保质期
壳聚糖
成熟
食品科学
废物管理
环境科学
业务
化学
园艺
生物
工程类
生物化学
作者
Gianfranco Romanazzi,Marwa Moumni
标识
DOI:10.1016/j.copbio.2022.102834
摘要
Fresh fruits and vegetables contain high percentage of water and continue metabolic activity after being harvested, resulting in ripening, increased sensitivity to decay-causing fungi, and consequent loss and waste. Edible coatings are prepared from naturally occurring renewable sources and can contribute to reducing waste, respecting environment, and consumer health. Chitosan and other edible coatings form a thin layer surrounding fresh produce that acts as a protective agent, extending shelf life, and have the potential to control their ripening process and maintain nutritional properties of the coated product. This review discusses recent research on the application of chitosan and other edible coatings to prevent fungal decay, keep the quality, and reduce fresh product waste.
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