Coating of oxidized banana starch and olive oil for the preservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme)
Luis Alberto Cedeño Sares,
Alicia Casariego Año,
Mario A. García Pérez
et al.
Abstract:Postharvest conservation of fresh fruits and vegetables is a constant challenge in the food industry. Biodegradable coatings represent an innovative and sustainable solution to extend their shelf life. In this context, this research evaluated the influence of a coating based on oxidized banana starch (Musa paradisiaca L. group AAA, cv. Cavendish) and olive oil on the conservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme) during their storage at ambient conditions. Coating-forming emulsions were… Show more
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