Effect of nanoclay in chitosan-based coating on ripening retardation of banana fruits
Abstract This study aimed to assess the impact of varying nanoclay concentrations (0, 5, 10 and 15 g) in chitosan-based coatings on the retardation of ripening in banana fruits, alongside comprehensive physicochemical analyses. Throughout a 12 day storage period, all banana fruit treatments exhibite...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-05-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00431-5 |
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