Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

The demand for healthy and ready-to-eat products, such as freshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic...

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Bibliographic Details
Main Authors: Alex López-Córdoba, Andrea Aldana-Usme
Format: Article
Language:English
Published: Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia 2019-09-01
Series:Agronomía Colombiana
Subjects:
minimally processed foods
storage losses
food preservation
added value
Online Access:https://revistas.unal.edu.co/index.php/agrocol/article/view/76173

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