Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay

Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay

Carnauba wax nano and micro-sized emulsions and hydroxypropyl methylcellulose coatings, alone or combined with ginger essential oils (GEO) were applied on papayas and evaluated under several storage conditions. In a first experiment, storage parameters were: 6 days at 22 °C, and 9 days at 13 °C foll...

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Bibliographic Details
Main Authors: Marcela Miranda, Xiuxiu Sun, Anna Marín, Luana Cristina dos Santos, Anne Plotto, Jinhe Bai, Odílio Benedito Garrido Assis, Marcos David Ferreira, Elizabeth Baldwin
Format: Article
Language:English
Published: Elsevier 2022-03-01
Series:Food Chemistry: X
Subjects:
Carica papaya L.
Edible coatings
Postharvest quality
Disease control
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522000475

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http://www.sciencedirect.com/science/article/pii/S2590157522000475

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