Extending the Shelf-Life of Nectarines through Fish Gelatin/Cellulose Nanocrystals/Cinnamon Essential Oil-Based Edible Coatings
Reza Akbari,
Javad Tarighi,
Mahsa Sadat Razavi
et al.
Abstract:The effect of bacterial cellulose nanocrystal–fish gelatin/cinnamon essential oil (BCNCs–FGelA/CEO) nanocoatings containing different concentrations of essential oil (1.2, 1.8, and 2.4 mL/L) on reducing the ripening and aging processes of ‘Red Gold’ nectarine fruit during cold storage (60 days, 4 °C) was studied. As a general trend, the application of the coating delayed the ripening process, and increasing the concentration of essential oil was effective in improving the coating efficacy. After 60 days, the l… Show more
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