Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (<i>Ficus carica</i> L. cv. ‘Pingo De Mel’)

Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (<i>Ficus carica</i> L. cv. ‘Pingo De Mel’)

Fresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied envisaging their positive effect in enhancing figs’ shelf-life. Fig fruits cv. ‘Pingo de mel’ were harvested at commercial ripening...

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Bibliographic Details
Main Authors: Tiago M. Vieira, Margarida Moldão-Martins, Vítor D. Alves
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
alginate
chitosan
edible coatings
crosslinking
postharvest
figs
Online Access:https://www.mdpi.com/2304-8158/10/4/718

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