Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oil
An edible coating made from corn starch and pomelo peel essential oil was developed to modulate the postharvest physiological processes of Musa acuminata, extending its ripening period. The efficacy of the coating was evaluated based on alterations in the physicochemical characteristics of bananas,...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005360 |
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