Effects of gellan-based edible coating on the quality of fresh-cut pineapple during cold storage
The effects of gellan-based [gellan gum 0.56 % (w/v), glycerol 0.89 % (w/v) and sunflower oil 0.025 % (w/v)] edible coating on the respiration rate, physico-chemical properties and microbiological and sensory quality of fresh-cut pineapple during 16 days of storage (5 ± 1 °C, 85 ± 10 % RH) were eval...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Springer
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37357/ https://link.springer.com/article/10.1007/s11947-014-1261-6 |
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