25,936
Views
94
CrossRef citations to date
0
Altmetric
Review

Edible Coating of Fruits and Vegetables Using Natural Gums: A Review

ORCID Icon

References

  • Ahmadi, R., A. Kalbasi-Ashtari, A. Oromiehie, M.-S. Yarmand, and F. Jahandideh. 2012. Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk). J. Food Eng. 109(4):745–751. doi: 10.1016/j.jfoodeng.2011.11.010.
  • Akubor, P.I., and J.I. Eze. 2012. Quality evaluation and cake making potential of sun and oven dried carrot fruit. Int. J. Biosci. 2(10):19–27.
  • Ali, A., T.M.M. Mahmud, S. Kamaruzaman, and Y. Siddiqui. 2011. Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chem. 124(2):620–626. doi: 10.1016/j.foodchem.2010.06.085.
  • Ali, A., M. Maqbool, P.G. Alderson, and N. Zahid. 2013. Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage. Postharvest Biol. Technol. 76:119–124. doi: 10.1016/j.postharvbio.2012.09.011.
  • Ali, A., M. Maqbool, S. Ramachandran, and P.G. Alderson. 2010. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol. Technol. 58(1):42–47. doi: 10.1016/j.postharvbio.2010.05.005.
  • Amanatidou, A., R.A. Slump, L.G.M. Gorris, and E.J. Smid. 2000. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. J. Food Sci. 65(1):61–66. doi: 10.1111/j.1365-2621.2000.tb15956.x.
  • Aquino, A.B., A.F. Blank, and L.C.L. de Aquino Santana. 2015. Impact of edible chitosan–cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature. Food Chem. 171:108–116. doi: 10.1016/j.foodchem.2014.08.077.
  • Avena-Bustillos, R.J., J.M. Krochta, and M.E. Saltveit. 1997. Water vapor resistance of red delicious apples and celery sticks coated with edible caseinate-acetylated monoglyceride films. J. Food Sci. 62(2):351–354. doi: 10.1111/j.1365-2621.1997.tb03999.x.
  • Avila-Sosa, R., E. Hern´andez-Zamoran, I. L’opez-Mendoza, Palou, E., Mungúia, M.T.J., Nev’arez-Moorill’on, G.V., L’opez-Malo, A. 2010. Fungal inactivation by Mexican Oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films. J. Food Sci. 75(3):127–133. doi: 10.1111/j.1750-3841.2010.01524.x.
  • Ayranci, E., and S. Tunc. 2004. The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.). Food Chem. 87(3):339–342. doi: 10.1016/j.foodchem.2003.12.003.
  • Azarakhsh, N., A. Osman, H.M. Ghazali, C.P. Tan, and N.M. Adzahan. 2014. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol. Biotechnol. 88:1–7. doi: 10.1016/j.postharvbio.2013.09.004.
  • Bailén, G., F. Guillén, S. Castillo, M. Serrano, D. Valero, and D. Martínez-Remero. 2006. Use of activated carbon inside modified atmosphere packages to maintain tomato fruit quality during cold storage. J. Agric. Food Chem. 54(6):2229–2235. doi: 10.1021/jf0528761.
  • Barak, S., and D. Mudgil. 2014. Locust bean gum: Processing, properties and food applications—A review. Int. J. Biol. Macromol. 66:74–80. doi: 10.1016/j.ijbiomac.2014.02.017.
  • Bierhals, V.S., M. Chiumarelli, and M.D. Hubinger. 2011. Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas Comosus L. Merril cv “Pérola”). J. Food Sci. 76(1):62–72. doi: 10.1111/j.1750-3841.2010.01951.x.
  • Botelho, L.N.S., D.A. Rocha, M.A. Braga, A. Silva, and C.M.P. de Abreu. 2016. Quality of guava cv. ‘Pedro Sato’ treated with cassava starch and cinnamon essential oil. Sci. Hortic. 209:214–220. doi: 10.1016/j.scienta.2016.06.012.
  • Brasil, I.M., C. Gomes, A. Puerta-Gomez, M.E. Castell-Perez, and R.G. Moreira. 2012. Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya. LWT - Food Sci. Technol. 47(1):39–45. doi: 10.1016/j.lwt.2012.01.005.
  • Britto, D., J.S. Rizzo, and O.B.G. Assis. 2012. Effect of carboxymethylcellulose and plasticizer concentration on wetting and mechanical properties of cashew tree gum–based films. Int. J. Polym. Anal. Charact. 17(4):302–311. doi: 10.1080/1023666X.2012.668449.
  • Cháfer, M., L. Sánchez-González, C. González-Martínez, and A. Chiralt. 2012. Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils. J. Food Sci. 77(8):182–187. doi: 10.1111/j.1750-3841.2012.02827.x.
  • Chien, P.J., F. Sheu, and F.H. Yang. 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. J. Food Eng. 78(1):225–229. doi: 10.1016/j.jfoodeng.2005.09.022.
  • Crisosto, C.H., D. Garner, G.M. Crisosto, and E. Bowerman. 2004. Increasing ‘Blackamber’ plum (Prunus salicina Lindell) consumer acceptance. Postharvest Biol. Technol. 34(3):237–244. doi: 10.1016/j.postharvbio.2004.06.003.
  • Dang, K.T., Z. Singh, and E.E. Swinny. 2008. Edible coatings influence fruit ripening, quality, and aroma biosynthesis in mango fruit. J. Agric. Food Chem. 56(4):1361–1370. doi: 10.1021/jf072208a.
  • Díaz-Mula, H.D., M. Serrano, and D. Valero. 2012. Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. Food Bioprocess Technol. 5(8):2990–2997. doi: 10.1007/s11947-011-0599-2.
  • Dick, M., T.M.H. Costa, A. Gomaa, M. Subirade, A. D. O. Rios, and S.H. Flôres. 2015. Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties. Carbohydr. Polym. 130:198–205. doi: 10.1016/j.carbpol.2015.05.040.
  • Dong, F., and X. Wang. 2018. Guar gum and ginseng extract coatings maintain the quality of sweet cherry. LWT. 89:117–122. doi: 10.1016/j.lwt.2017.10.035.
  • El-Anany, A.M., G.F.A. Hassan, and F.M. Rehab Ali. 2009. Effects of edible coatings on the shelf-life and quality of Anna apple (Malus domestica Borkh) during cold storage. J. Food Sci. Technol. 7:5–11.
  • El-Ghaouth, A., M. Boulet, R. Ponnampalam, and M. Boulet. 1992. Chitosan coating to extend the storage life of tomatoes. HortScience 27(9):1016–1018. doi: 10.21273/HORTSCI.27.9.1016.
  • Eum, H.L., D.F. Hwang, M. Linke, S.L. Lee, and M. Zude. 2009. Influence of edible coating on quality of plum (Prunus salicina Lindl. cv. ‘Sapphire’). Food Res. Technol. 229(3):427–434. doi: 10.1007/s00217-009-1054-8.
  • Fagundes, C., L. Palou, A.R. Monteiro, and M.B. Perez-Gago. 2014. Effect of antifungal hydroxypropyl methylcellulose-beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit. Postharvest Biol. Biotechnol. 92:1–8. doi: 10.1016/j.postharvbio.2014.01.006.
  • Fernandez-Lopez, J., E. Sendra-Nadal, C. Navarro, E. Sayas, M. Viuda‐Martos, and J.A. Perez-Alvarez. 2009. Storage stability of a high dietary fibre powder from orange by-products. Int. J. Food Sci. Technol. 44(4):748–756. doi: 10.1111/j.1365-2621.2008.01892.x.
  • Forato, L.A., D. de Britto, J.S. de Rizzo, T.A. Gastaldi, and O.B.G. Assis. 2015. Effect of cashew gum-carboxymethylcellulose edible coatings in extending the shelf-life of fresh and cut guavas. Food Packag. Shelf Life. 5:68–74. doi: 10.1016/j.fpsl.2015.06.001.
  • Galus, S., and J. Kadzińska. 2015. Food applications of emulsion-based edible films and coatings. Trends Food Sci. Technol. 45(2):273–283. doi: 10.1016/j.tifs.2015.07.011.
  • Ganiari, S., E. Choulitoudi, and V. Oreopoulou. 2017. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends Food Sci. Technol. 68:70–82. doi: 10.1016/j.tifs.2017.08.009.
  • García-Betanzos, C.I., H. Hernández-Sánchez, T.F. Bernal-Couoh, D. Quintanar-Guerrero, and M.D.L.L. Zambrano-Zaragoza. 2017. Physicochemical, total phenols and pectin methylesterase changes on quality maintenance on guava fruit (Psidium guajava L.) coated with candeuba wax solid lipid nanoparticles-xanthan gum. Food Res. Int. 101:218–227. doi: 10.1016/j.foodres.2017.08.065.
  • Ghasemnezhad, M., M.A. Shiri, and M. Sanavi. 2010. Effect of chitosan coatings on some quality indices of apricot (Prunus armeniaca L.) during cold storage. Caspian J. Environ. Sci. 9:25–33.
  • Guerreiro, A.C., C.M. Gago, M.L. Faleiro, M.G. Miguel, and M.D. Antunes. 2015. Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils. Sci. Hortic. 194:138–146. doi: 10.1016/j.scienta.2015.08.004.
  • Hashemi, S.M.B., and A. Mousavi Khaneghah. 2017. Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil. Prog. Org. Coat. 110:35–41. doi: 10.1016/j.porgcoat.2017.04.041.
  • Hashemi, S.M.B., A. Mousavi Khaneghah, M. Ghaderi Ghahfarrokhi, and I. Eş. 2017. Basil-seed gum containing Origanum vulgare subsp. viride essential oil as edible coating for fresh cut apricots. Postharvest Biol. Technol. 125:26–34. doi: 10.1016/j.postharvbio.2016.11.003.
  • Heinonen, M.I. 1990. Carotenoids and provitamin A activity of carrot (Daucus carota L.) cultivars. J. Agric. Food Chem. 38(3):609–612. doi: 10.1021/jf00093a005.
  • Jiang, T. 2013. Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere. Postharvest Biol. Technol. 76:91–97. doi: 10.1016/j.postharvbio.2012.09.005.
  • Jiang, T., L. Feng, X. Zheng, and J. Li. 2013. Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage. Food Chem. 138(2–3):1992–1997. doi: 10.1016/j.foodchem.2012.11.043.
  • Khaliq, G., M.T. Muda Mohamed, A. Ali, P. Ding, and H.M. Ghazali. 2015. Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango (Mangifera indica L.) fruit during low temperature storage. Sci. Hortic. 190:187–194. doi: 10.1016/j.scienta.2015.04.020.
  • Kharchoufi, S., L. Parafati, F. Licciardello, Muratore, G., Hamdi, M., Cirvilleri, G., & Restuccia, C. 2018. Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges. Food Microbiol. 74:107–112. doi: 10.1016/j.fm.2018.03.011.
  • Khorram, F., A. Ramezanian, and S.M.H. Hosseini. 2017. Shellac, gelatin and Persian gum as alternative coating for orange fruit. Sci. Hortic. 225:22–28. doi: 10.1016/j.scienta.2017.06.045.
  • Kittur, F.S., N. Saroja, and R.N. Habibunnisa Tharanathan. 2001. Polysaccharide-based composite coating formulations for shelf-life extension of fresh banana and mango. Eur. Food Res. Technol. 213(4–5):306–311. doi: 10.1007/s002170100363.
  • Maftoonazad, N., H.S. Ramaswamy, and M. Marcotte. 2008. Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings. Int. J. Food Sci. Technol. 43(6):951–957. doi: 10.1111/j.1365-2621.2006.01444.x.
  • Maftoonazad, N., H.S. Ramaswamy, M. Moalemiyan, and A.C. Kushalappa. 2007. Effect of pectin-based edible emulsion coating on changes in quality of avocado exposed to Lasiodiplodia theobromae infection. Carbohydr. Polym. 68(2):341–349. doi: 10.1016/j.carbpol.2006.11.020.
  • Mahfoudhi, N., and S. Hamdi. 2015. Use of almond gum and gum arabic as novel edible coating to delay postharvest ripening and to maintain sweet cherry (Prunus avium) quality during storage. J. Food Process. Preserv. 39:1499–1508. doi: 10.1111/jfpp.12369.
  • Maqbool, M., A. Ali, P.G. Alderson, M.T.M. Mohamed, Y. Siddiqui, and N. Zahid. 2011. Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage. Postharvest Biol. Technol. 62(1):71–76. doi: 10.1016/j.postharvbio.2011.04.002.
  • Maqbool, M., A. Ali, S. Ramachandran, D.R. Smith, and P.G. Alderson. 2010. Control of postharvest anthracnose of banana using a new edible composite coating. Crop Prot. 29(10):1136–1141. doi: 10.1016/j.cropro.2010.06.005.
  • Marpudi, S.L., L.S.S. Abirami, R. Pushkala, and N. Srividya. 2011. Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating. Indian J. Biotechnol. 10:83–89.
  • Moldão-Martins, M., S.M. Beirão-da-Costa, and M.L. Beirão-da-Costa. 2003. The effects of edible coatings on postharvest quality of the “Bravo de Esmolfe” apple. Eur. Food Res. Technol. 217(4):325–328. doi: 10.1007/s00217-003-0761-9.
  • Moreira, M.R., B. Tomadoni, O. Martín-Belloso, and R. Soliva-Fortuny. 2015. Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings. LWT-Food Sci. Technol. 64(2):1130–1137. doi: 10.1016/j.lwt.2015.07.002.
  • Murmu, S.B., and H.N. Mishra. 2017. Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava. LWT. 80:271–279. doi: 10.1016/j.lwt.2017.02.018.
  • Murmu, S.B., and H.N. Mishra. 2018. The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava. Food Chem. 245:820–828. doi: 10.1016/j.foodchem.2017.11.104.
  • Nasiri, M., M. Barzegar, M.A. Sahari, and M. Niakousari. 2017. Tragacanth gum containing Zataria multiflora Boiss. essential oil as a natural preservative for storage of button mushrooms (Agaricus bisporus). Food Hydrocoll. 72:202–209. doi: 10.1016/j.foodhyd.2017.05.045.
  • Navarro-Tarazaga, M.L.L., R. Sothornvit, and M.B. Pérez-Gago. 2008. Effect of plasticizer type and amount on hydroxypropyl methylcellulose−Beeswax Edible Film Properties And Postharvest Quality Of Coated Plums (Cv. Angeleno). J. Agric. Food Chem. 56(20):9502–9509. doi: 10.1021/jf801708k.
  • Nieto, M.B. 2009. p. 57–112. In: K.C. Huber and M.E. Embuscado eds.. Edible films and coatings for food applications. Springer New York, New York.
  • Niu, L.Y., J.H. Wu, X.J. Liao, F. Chen, Z.F. Wang, and G.H. Zhao. 2008. Physicochemical characteristics of orange juice samples from seven cultivars. Agric. Sci. China 7(1):41–47. doi: 10.1016/S1671-2927(08)60020-6.
  • Nouri, M., B. Nasehi, V. Samavati, and S.A. Mehdizadeh. 2017. Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content. Bioact. Carbohydr. Dietary Fibre. 9:39–45. doi: 10.1016/j.bcdf.2017.01.001.
  • Olivas, G.I., D.S. Mattinson, and G.V. Barbosa-Cánovas. 2007. Alginate coatings for preservation of minimally processed ‘Gala’ apples. Postharvest Biol. Technol. 45(1):89–96. doi: 10.1016/j.postharvbio.2006.11.018.
  • Oms-Oliu, G., R. Soliva-Fortuny, and O. Martin-Belloso. 2008. Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon. LWT–Food Sci. Technol. 41(10):1862–1870. doi: 10.1016/j.lwt.2008.01.007.
  • Parafati, L., A. Vitale, C. Restuccia, and G. Cirvilleri. 2016. The effect of locust bean gum (LBG)-based edible coatings carrying biocontrol yeasts against Penicillium digitatum and Penicillium italicum causal agents of postharvest decay of mandarin fruit. Food Microbiol. 58:87–94. doi: 10.1016/j.fm.2016.03.014.
  • Raybaudi-Massilia, R.M., J. Mosqueda-Melgar, and O. Martin-Belloso. 2008. Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. Int. J. Food Microbiol. 121(3):313–327. doi: 10.1016/j.ijfoodmicro.2007.11.010.
  • Robles-Sánchez, R.M., M.A. Rojas-Graü, I. Odriozola-Serrano, G. González-Aguilar, and O. Martin-Belloso. 2013. Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes. LWT-Food Sci. Technol. 50(1):240–246. doi: 10.1016/j.lwt.2012.05.021.
  • Rojas-Graü, M.A., M.S. Tapia, and O. Martín-Belloso. 2008. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT-Food Sci. Technol. 41(1):139–147. doi: 10.1016/j.lwt.2007.01.009.
  • Rojas-Graü, M.A., M.S. Tapia, F.J. Rodríguez, A.J. Carmona, and O. Martin-Belloso. 2007. Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocoll. 21(1):118–127. doi: 10.1016/j.foodhyd.2006.03.001.
  • Saberi, B., J.B. Golding, J.R. Marques, Pristijono, P., Chockchaisawasdee, S., Scarlett, C. J., & Stathopoulos, C. E. 2018. Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges. Postharvest Biol. Technol. 137:9–20. doi: 10.1016/j.postharvbio.2017.11.003.
  • Salehi, F., Z. Abbasi Shahkoh, and M. Godarzi. 2015. Apricot osmotic drying modeling using genetic algorithm - artificial neural network. J. Innovation Food Sci. Technol. 7(1):65–76.
  • Salehi, F. 2017. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). J. Food Meas. Charact. 11(4):2006–2012. doi: 10.1007/s11694-017-9583-5.
  • Salehi, F., and M. Kashaninejad. 2014. Kinetics and thermodynamics of gum extraction from wild Sage seed. Int. J. Food Eng. 10(4):625–632. doi: 10.1515/ijfe-2014-0079.
  • Salehi, F., and M. Kashaninejad. 2015. Static rheological study of ocimum basilicum seed gum. Int. J. Food Eng. 11(1):97–103. doi: 10.1515/ijfe-2014-0189.
  • Salehi, F., M. Kashaninejad, and V. Behshad. 2014. Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum. Int. J. Biol. Macromol. 67:16–21. doi: 10.1016/j.ijbiomac.2014.03.001.
  • Salehi, F., M. Kashaninejad, and A. Jafarianlari. 2017. Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices. Heat Mass Transfer 53(5):1751–1759. doi: 10.1007/s00231-016-1931-1.
  • Sayyari, M., F. Salehi, and D. Valero. 2017. New approaches to modeling methyl jasmonate effects on pomegranate quality during postharvest storage. Int J. Fruit Sci. 17(4):374–390. doi: 10.1080/15538362.2017.1329051.
  • Sharma, S., and T.V.R. Rao. 2015. Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears. LWT - Food Sci. Technol. 62(1, Part 2):791–800. doi: 10.1016/j.lwt.2014.11.050.
  • Singh, Z., R.K. Singh, V.A. Sane, and P. Nath. 2013. Mango - Postharvest biology and biotechnology. Crit. Rev. Plant Sci. 32(4):217–236. doi: 10.1080/07352689.2012.743399.
  • Sogvar, O.B., M.K. Saba, and A. Emamifar. 2016. Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biol. Technol. 114:29–35. doi: 10.1016/j.postharvbio.2015.11.019.
  • Tapia, M.S., M.A. Rojas-Grau, A. Carmona, F.J. Rodriguez, R. Soliva-Fortuny, and O. Martin-Belloso. 2008. Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocoll. 22(8):1493–1503. doi: 10.1016/j.foodhyd.2007.10.004.
  • Tomas, S.A., E. Bosquez-Molina, S. Stolik, and F. Sanchez. 2005. Effects of mesquite gum-candelilla wax based edible coatings on the quality of guava fruit (Psidium guajava L.). J. Phys. IV Fr. 125:889–892. doi: 10.1051/jp4:2005125206.
  • Valero, D., H.M. Díaz-Mula, P.J. Zapata, Guillén, F., Martínez-Romero, D., Castillo, S., & Serrano, M. 2013. Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage. Postharvest Biol. Technol. 77:1–6. doi: 10.1016/j.postharvbio.2012.10.011.
  • Vargas, M., A. Albors, A. Chiralt, and C. González-Martínez. 2006. Quality of cold-stored strawberries as affected by chitosan–oleic acid edible coatings. Postharvest Biol. Technol. 41(2):164–171. doi: 10.1016/j.postharvbio.2006.03.016.
  • Vargas, M., C. Pastor, A. Chiralt, J. McClements, and C. González-Martínez. 2008. Recent advances in edible coatings for fresh and minimally processed fruits. Crit. Rev. Food Sci. Nutr. 48(6):496–511. doi: 10.1080/10408390701537344.
  • Velickova, E., E. Winkelhausen, S. Kuzmanova, V.D. Alves, and M. Moldao-Martins. 2013. Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT-Food Sci. Technol. 52(2):80–92. doi: 10.1016/j.porgcoat.2017.04.041.
  • Williams, P.A., and G.O. Phillips. 2000. Introduction to food hydrocolloids. In: G.O. Phillips and P.A. Williams (eds.). Handbook of hydrocolloids (pp. 1-19). CRC Press, New York, NY.
  • Win, N.K.K., P. Jitareerat, S. Kanlayanarat, and S. Sangchote. 2007. Effects of cinnamon extract, chitosan coating, hot water treatment and their combinations on crown rot disease and quality of banana fruit. Postharvest Biol. Biotechnol. 45(3):333–340. doi: 10.1016/j.postharvbio.2007.01.020.
  • Xu, S., X. Chen, and D. Sun. 2001. Preservation of kiwifruit coated with an edible film at ambient temperature. J. Food Eng. 50(4):211–216. doi: 10.1016/S0260-8774(01)00022-X.
  • Yaman, O., and L. Bayoindirli. 2002. Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT - Food Science and Technology 35(2):146–150. doi: 10.1006/fstl.2001.0827.
  • Yousuf, B., and A.K. Srivastava. 2015. Psyllium (Plantago) gum as an effective edible coating to improve quality and shelf life of fresh-cut papaya (Carica papaya). International Journal of Bioengineering and Life Sciences 9(7), 765-770.
  • Zambrano-Zaragoza, M.L., D. Quintanar-Guerrero, A. Del Real, E. Piñon-Segundo, and J.F. Zambrano-Zaragoza. 2017. The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe). Carbohydr. Polym. 157:1874–1882. doi: 10.1016/j.carbpol.2016.11.075.
  • Zapata, P., F. Guillén, D. Martínez-Romero, S. Castillo, D. Valero, and M. Serrano. 2008. Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. J. Sci. Food Agric. 88(7):1287–1293. doi: 10.1002/jsfa.3220.
  • Zhu, X., Q. Wang, J. Cao, and W. Jiang. 2008. Effects of chitosan coating on postharvest quality of mango (Mangifera indica L. CV. TAINONG) FRUITS. J. Food Process. Preserv. 32(5):770–784. doi: 10.1111/j.1745-4549.2008.00213.x.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.