Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes

Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes

Edible coatings have attracted significant interest in maintaining quality and improving the shelf life of fresh fruit and vegetables. This study aimed to improve tomato storability by using edible coatings, based on alginate cross-linked with calcium chloride, and containing an oregano essential oi...

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Bibliographic Details
Main Authors: Annachiara Pirozzi, Vittoria Del Grosso, Giovanna Ferrari, Francesco Donsì
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
sodium alginate
calcium chloride
oregano essential oil
antimicrobial agent
response surface methodology
preservation
Online Access:https://www.mdpi.com/2304-8158/9/11/1605

Internet

https://www.mdpi.com/2304-8158/9/11/1605

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