Effect of edible lipid-chitosan film forming dispersion on postharvest life of guava stored at chilled temperature
An edible lipid-chitosan film forming dispersion (FFD) was developed to delay ripening of guava. Four percent (v/v) of palm stearin (PS) and palm kernel olein (PKOo) in ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 were added to a chitosan solution base and applied on guava by dipping technique. Su...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society of Analytical Sciences
2016
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| Subjects: | |
| Online Access: | View Fulltext in Publisher View in Scopus |