The commercialization of mushrooms is critical because they have a short shelf life. For this reason, we investigated the effect agar-agar and egg white protein on weight loss, polyphenol oxidase catalase, content, total phenolics, antioxidant capacity, respiration rate, ethylene production storability button mushrooms. Our findings suggested that treatment edible coating delayed remarkably sen...

Nanotechnology represents an efficient and important tool for increasing the shelf life of food. Reducing size Nanometric scale gives material distinct improves properties when compared to a larger system. Edible coatings are usually prepared with help natural polymers that non-toxic, economical readily available. The new tendencies use edible coating as carries functional ingredient by incorpo...

Abstract Sapota is one of fruits with short period shelf life. One techniques to extend sapota’s life edible coating. Currently, hydrocolloid green grass jelly combining sodium alginate was used and evaluated determine its effect on the sapota fruit. Coating done using two different concentration jelly, 0.2% 0.4% no treatment as a control treatment. Coated were stored at room temperature every ...

Fruits are perishable horticultural crops grown in tropical and sub-tropical areas of the world. It is a richest source micro nutrients phyto chemicals that contributed significant role human health. Mango, avocado, papaya, guava pine apple popular economically important fruits due to their essential nutritional properties appreciated eating quality. However, developing countries, upto 50% thos...

The present study was designed to evaluate the effects of chitosan edible coating applications on sensory, physicochemical, and bacterial load chicken during thawing. Edible coatings prepared with 0.5 &1% in acetic acid (0.5%), used as thawing solution. frozen submerged for 2 hrs tap water control, treatments. Chitosan 1% improves tenderness turn overall acceptability scores. result shear force...