Similar Items: Edible coatings for fruits and vegetables
- Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables
- Development of edible composite coatings with antifungal activity on citrus fruits
- Hydroxypropyl methylcellulose and gum arabic composite edible coatings amended with geraniol to control postharvest brown rot and maintain quality of cold-stored plums
- Pectin-based edible coatings formulated with pomegranate peel extracts and other antibrowning agents to extend shelf life of fresh-cut 'Rojo Brillante' persimmon
- Antifungal Edible Coatings for Fresh Citrus Fruit: A Review
- Edible coating and film materials: lipids and lipid emulsions
Author: Pérez-Gago, María B.
- In vitro inhibition of fungi causing postharvest green and blue mold of citrus fruits by agricultural by-products extract
- Micro and mesoporous materials with essential oils as sustainable biocide materials
- Reducing brown rot and maintaining plum quality during cold storage with composite edible coatings containing avocado seed extract
- Innovative sustainable technologies to extend the shelf life of perishable Mediterranean fresh fruit, vegetables and aromatic plants and to reduce waste: the experience of Prima Stopmedwaste Project
- In vitro inhibition of fungi causing postharvest gray and blue molds on fresh horticultural produce by agricultural by-product extracts
- Antifungal activity of natural extracts and essential oils against Monilinia fructicola in vitro and as ingredients of pectin-based edible coatings for postharvest preservation of cold-stored nectarines