Year: 2010
Type: other
Abstract: An alginate-based edible coating was investigated for the preservation of the quality of strawberries during cold storage (5 °C).Strawberries were immersed, successively, in sodium alginate and calcium chloride solutions to generate a surface coating of calcium alginate.The quality of coated and non-coated strawberries was evaluated by weight loss, visible decay, titratable acidity, total soluble solids and reducing sugar concentration over a 14-day storage period.Results showed that coating with calcium alginate had no significant effects on weight loss or physicochemical parameters when compared to control fruit, but it did result in the postponement of visible decay during refrigerated storage.
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2168222678