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Advances in the use of barrier coatings and additives in the preservation of fresh horticultural produce

Code: 9781838799885
Elizabeth A. Baldwin, formerly USDA-ARS, USA; and Jeffrey K. Brecht, University of Florida, USA

Chapter synopsis: This chapter reviews developments in edible coatings and surface treatments to preserve whole and fresh-cut fruits and vegetables. The chapter reviews the different purposes and properties of coatings and their applications in such areas as maintaining appearance, preventing water loss and decay as well as the use of semipermeable coatings to create an internal modified atmposphere to preserve produce quality. It then surveys additives and their applications in such areas as prevention of browning, maintaining firmness and the use of antmicrobials to extend shelf-life. Finally, it looks at how coatings and additives can be combined synergistically to optimize the quality of fresh horticultural produce.

DOI: 10.19103/AS.2019.0055.04
Table of contents 1 Introduction 2 Coatings for fruits and vegetables 3 Additives for fruits and vegetables 4 Combination of coatings and additives for fruits and vegetables 5 Conclusion and future trends 6 References

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