Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies

Volume: 44, Issue: 4
Published: Jan 29, 2020
Abstract
Pullulan, a bio-polysaccharide, is being currently known as an edible coating shelf-life extension of fruits and vegetables. In this examination, edible coating method was optimized using the RSM technique and pullulan-based active edible coating formulations with Calcium chloride (1% w/v) and lemon juice (2% v/v) were coated on the Rastali and Chakkarakeli bananas and put away at 25 ± 1°C, 70% RH, for 20 days. Results have demonstrated that...
Paper Details
Title
Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies
Published Date
Jan 29, 2020
Volume
44
Issue
4
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