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Development of chitosan-glucose and chitosan-citric complexes edible coating to improve tomatoes post-harvest quality CIGR Journal
A., El-Beltagy; Eissa, Ayman H. Amer; S., El-Sayed.
 The effect of different shrimp chitosan molecular weights as well as shrimp chitosan complexes (chitosan-glucose and chitosan-citric) on the quality characteristics of the stored (at 7°C±2°C and 90% RH) tomato fruits (Lycopersicum esculentum) was investigated.  Coating tomatoes with high molecular weight chitosan (H.M.C.G) significantly improved firmness and weight loss.  The lowest weight loss was found in high molecular weight chitosan-glucose (H.M.C.G) treatment followed by the fruits coated with high molecular weight chitosan (HMC) and then uncoated tomato fruits.  Both molecular weights was clear on retarding the total acidity loss especially for stored tomato fruit coated with low molecular weight chitosan, while control tomatoes exhibited a larger...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering and postharvest technology Chitosan; Edible Coating; Tomatoes; Firmness and Weight loss..
Ano: 2013 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2392
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