Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices

► A novel coating based on shellac and aloe gel could be prepared for use as surface coating on cut fruits and vegetables. ► The shellac and aloe gel based surface coatings restricted respiration and ethylene synthesis rates as well as the enzymatic activities. ► Changes in Firmness, tristimulus col...

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Veröffentlicht in:	Food chemistry 2011-06, Vol.126 (3), p.961-966
Hauptverfasser:	Chauhan, O.P., Raju, P.S., Singh, Asha, Bawa, A.S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aloe Aloe gel Apple slices Apples Biological and medical sciences catechol oxidase cell respiration Coating Coatings cold storage color edible films electrolytes Enzymes Ethylene firmness Food industries food storage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology gels Keeping quality microbiological quality Microorganisms minimally processed foods peroxidase sensory properties Shellac Silver Sodium Storage storage quality texture
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