Preparation of nata de coco-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (Capsicum annuum l.) fruits

Carboxymethyl cellulose from nata de coco, referred to as carboxymethyl-nata (CMN), was prepared by two cycles of mercerization and etherification. Coatings containing 1% and 2% CMN were applied on bell peppers to evaluate the effect of the polysaccharide coating on the post-harvest life of the frui...

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Veröffentlicht in:	International journal of food sciences and nutrition 2009-01, Vol.60 (s7), p.206-218
Hauptverfasser:	Sabularse, Veronica C., Montalbo, Mary Nizza D., Hernandez, Hidelisa P., Serrano, Edralina P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetobacter - metabolism Antioxidants Antioxidants - analysis bell pepper Capsicum - metabolism Carbohydrates Carboxymethyl cellulose Carboxymethylcellulose Sodium - chemistry Carboxymethylcellulose Sodium - metabolism Chemical Phenomena coating Effects Food Analysis Food Handling - methods Food science Fruits Gluconacetobacter xylinus - metabolism nata de coco Osmolar Concentration Phenols - analysis Pigmentation post-harvest life Surface Properties Time Factors Vegetables - chemistry Vegetables - metabolism Water - analysis
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