Effect of Edible Coating on Extending the Shelf Life and Quality of Fresh Cut Taro
Journal: American Journal of Food Technology
Year: 2017

Background: Fresh cut fruits and vegetables go through preparation steps such as peeling, cutting or slicing so they exposed to wounding stress, spoilage and microbial growth. Edible coatings with antimicrobial agents can extend the shelf-life of fresh-cut fruit and vegetables. Methodology: Preparation of chitosan/starch coating solutions with different ratios and studying their rheological properties then using them in coating of taro (Colocasia esculenta L. Schott) pieces, coated taro pieces w