Effects of a composite chitosan–gelatin edible coating on postharvest quality and storability of red bell peppers
作者： Elena Poverenov , Yana Zaitsev , Hadar Arnon , Rina Granit , Sharon Alkalai-Tuvia
DOI: 10.1016/J.POSTHARVBIO.2014.05.015
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摘要: Abstract For the first time, a composite chitosan–gelatin (CH–GL) coating was applied to peppers and its effects on fruit quality storability were examined. Pure chitosan (CH) gelatin (GL) coatings studied for comparison. The CH inhibited microbial spoilage prolonged possible storage period. GL contributed firmness, but did not allow storage. CH–GL associated with two-fold decrease in decay, significantly ( p ≤ 0.05) enhanced texture period of cold up 21 days shelf-life 14 days, without affecting respiration or nutritional content fruit.
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