Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life
By V. Del-Valle, P. Hernández-Muñoz, A. Guarda, M. Galotto. 2005
348 citations recorded by the source corpus.
Subfields: Biomaterials, Food Science
View Paper: https://www.semanticscholar.org/paper/4bafc329f2c67c95752e192f5935e331e02149fd
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In Biomaterials
In Food Science
Citations in the corpus
- Effect of Nanochitosan-Based Coating With and Without Copper Loaded on Physicochemical and Bioactive Components of Fresh Strawberry Fruit (Fragaria x ananassa Duchesne) During Storage (2014, background): “Edible coatings based on polysaccharides, such as prickly pear cactus mucilage (Del-Valle et al. 2005), wheat gluten (Tanada-Palmu and Grosso 2005), chitosan (1 %) and oleic acid (1–4 %) (Vargas et al.”
- Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges (2018, positive): “284 The loss of fruit firmness is influenced by the water loss which is considered as main 285 parameter for texture changes (Del-Valle et al., 2005).”
- Improving Strawberry Fruit Storability by Edible Coating as a Carrier of Thymol or Calcium Chloride (2010, neutral): “Postharvest application of calcium [3].”