Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan

By Neeta B. Gol, P. Patel, Tadapaneni Venkata Ramana Rao. 2013

493 citations recorded by the source corpus.

Subfields: Biomaterials, Plant Science

View Paper: https://www.semanticscholar.org/paper/93c1f92bb297d0f5a6a473b47175cd852969852a

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In Biomaterials

1. M. Hashemi
2. M. C. Garrigós
3. A. Jiménez
4. L. Palou
5. S. Hosseini
6. A. Mohammadi

In Plant Science

1. M. Hashemi
2. A. Jiménez
3. L. Palou
4. S. Hosseini
5. A. Mohammadi

Citations in the corpus

• State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications (2017, background): “Coating strategies are very common in strawberry (Fragaria ananassa) processing as a consequence of their short post-harvest life, high metabolism and microbial decay [134].”
• Antifungal Edible Coatings for Fresh Citrus Fruit: A Review (2015, background): “Polysaccharide materials typically used to formulate edible or biodegradable coatings include cellulose, starch, pectin, chitosan, alginate, carrageenan, pullulan, and various gums [25,30,31,33–44].”
• 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): “2012), as well as carboxymethyl cellulose, hydroxypropylmethyl cellulose and composites with chitosan (Gol et al. 2013) coatings on the shelf life, and overall quality of strawberry fruit have been investigated to improve strawberry storage stability.”