Surface treatments and coatings to maintain fresh-cut mango quality in storage

• Main Authors: Anne Plotto, Jan A. Narciso, Nithiya Rattanapanoneb, Elizabeth A. Baldwina
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Nursing
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77957368021&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/50432
• Institution: Chiang Mai University

Background: Edible coatings may extend fresh-cut fruit storage by preventing moisture loss and decreasing gas exchange. This study evaluated the effect of an antibrowning dip (calcium ascorbate, citric acid and N-acetyl-L-cysteine), followed or not with carboxymethylcellulose (CMC) or carrageenan co...