Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits

Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits

In this study, cassava starch oxidized by the electrolysis was used as an edible coating to improve the shelf life of banana fruits. The effects of coating in solutions of electrolyzed starch with 1, 2 and 3% ( w/v ) gelatin and without gelatin addition on respiratory rate and biochemical properties...

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Bibliographic Details
Main Authors: Thanh Tung Pham, Le Phuong Lien Nguyen, László Baranyai, Thuy Linh Nguyen, Khanh Son Trinh
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2022-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
climacteric fruit
starch
electrolysis
respiration
thin coating
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Electrolyzed-Cassava-Starch-Gelatin-Coating-on-Biochemical-Properties-and,152667,0,2.html
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