Use of edible coatings based on hydroxypropyl methylcellulose and beeswax in the conservation of red guava 'Pedro Sato'.

Volume: 290, Pages: 144 - 151
Published: Aug 30, 2019
Abstract
null null Guavas are tropical climacteric fruit with a short postharvest shelf life at room temperature. This study aims to extend the shelf life of red guavas ‘Pedro Sato’ using edible coatings of hydroxypropyl methylcellulose (HPMC) and beeswax (BW) at concentrations of 10%, 20%, and 40% (dry basis). Coated and uncoated guavas were stored for 8 days at 21 °C and assessed every 2 days. The HPMC + BW produced a modified atmosphere around the...
Paper Details
Title
Use of edible coatings based on hydroxypropyl methylcellulose and beeswax in the conservation of red guava 'Pedro Sato'.
Published Date
Aug 30, 2019
Volume
290
Pages
144 - 151
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