Conservation of papaya minimally processed with the use of edible coating based on xanthan gum <br>Conservação de mamão minimamente processado com uso de revestimento comestível à base de goma xantana
The objective of this study was to evaluate the preservation of papaya minimally processed by the use of edible coatings based on xanthan gum for 12 days at 4±1 °C. Different treatments were performed: control (T1) uncoated; 1 % glycerol and 0.5 % xanthan gum (T2); 1 % glycerol, 0.5 % xanthan gum an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2013-09-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13650 |