Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties

Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties

Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starc...

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Bibliographic Details
Main Authors: Monserrat Escamilla-García, María J. Rodríguez-Hernández, Hilda M. Hernández-Hernández, Luis F. Delgado-Sánchez, Blanca E. García-Almendárez, Aldo Amaro-Reyes, Carlos Regalado-González
Format: Article
Language:English
Published: MDPI AG 2018-09-01
Series:Coatings
Subjects:
Carica papaya L.
edible coatings
chitosan
starch
image analysis
Online Access:http://www.mdpi.com/2079-6412/8/9/318

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