Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit
Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW), and food preservatives with antifungal properties, were evaluated on cherry tomatoes during cold storage. Food preservatives selected from previous research work included sodium propionate (SP), potassium carbonat...
| Main Authors: | , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
|
| Online Access: | http://hdl.handle.net/20.500.11939/5182 https://www.sciencedirect.com/science/article/abs/pii/S0925521414000143?via%3Dihub |
Similar Items: Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit
- Hydroxypropyl methylcellulose-beeswax edible coatings formulated with antifungal food additives to reduce alternaria black spot and maintain postharvest quality of cold-stored cherry tomatoes
- Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit
- Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage
- Curative activity against citrus postharvest green mold of composite hydroxypropyl methylcellulose-beeswax edible coatings with zeolites containing Ag-nanoparticles
- Effect of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Penicillium Decay Development and Postharvest Quality of Cold-Stored "Ortanique" Mandarins
- Development of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Films and Coatings to Control Postharvest Green and Blue Molds on Hybrid Mandarins 'Ortanique'