Effect of carrot puree edible films on quality preservation of fresh-cut carrots

The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase...

Full description

Bibliographic Details
Main Authors: Wang X., Kong D., Ma Z., Zhao R.
Format: Article
Language:English
Published: Sciendo 2015-06-01
Series:Irish Journal of Agricultural and Food Research
Subjects:
Online Access:http://www.degruyter.com/view/j/ijafr.2015.54.issue-1/ijafr-2015-0007/ijafr-2015-0007.xml?format=INT