References

• Aider, M. (2010). Chitosan application for active bio-based films production and potential in the food industry: Review. LWT-Food Science & Technology, 43, 837–842. doi:10.1016/j.iwt.2010.01.021
   Web of Science ®Google Scholar
• Aked, J., & Jongen, W. (2002). Maintaining the postharvest quality of fruits and vegetables. In W. Jongen (Ed.), Fruit and vegetable processing: Improving quality (pp. 119–149). Cambridge, UK: Woodhead Publishing Ltd.
   Google Scholar
• Azarakhsh, N., Osman, A., Tan, C. P., Mohd Ghazali, H., & Mohd Adzahan, N. (2012). Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. International Food Research Journal, 19, 279–285.
   Google Scholar
• Azeredo, H. M. C. (2012). 14 Edible Coatings. In S. Rodrigues & F. A. N. Fernandes (Eds.), Advances in fruit processing technologies (pp. 345–364). Boca Raton, Florida: CRC Press.
   Google Scholar
• Baldwin, E., & Baker, R. (2002). Use of proteins in edible coatings for whole and minimally processed fruits and vegetables. In A. Gennadios (Ed.), Protein-based films and coatings (pp. 501–515). Boca Raton, Florida: CRC Press.
   Google Scholar
• Bico, S. L., Raposo, M. F., Morais, R. M., & Morais, A. M. (2009). Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control, 20, 508–514. doi:10.1016/j.foodcont.2008.07.017
   Web of Science ®Google Scholar
• Brindle, L. P., & Krochta, J. M. (2008). Physical properties of whey protein-hydroxypropylmethylcellulose blend edible films. Journal of Food Science, 73, E446–E454. doi:10.1111/j.1750-3841.2008.00941.x/pdf
   PubMed Web of Science ®Google Scholar
• Casariego, A. B., Souza, B. W., Cerqueira, M. A., Teixeira, J. A., Cruz, L., Díaz, R., & Vicente, A. A. (2009). Chitosan/clay films’ properties as affected by biopolymer and clay micro/nanoparticles’ concentrations. Food Hydrocolloids, 23, 1895–1902. doi:10.1016/j.foodhyd.2009.02.007
   Web of Science ®Google Scholar
• Chen, S. J., Chen, J. Q., Hong, Q. Z., & Lin, H. T. (2000). Current situation and advances in post-harvest storage and transportation technologies of longan fruit. I and International Symposium on Litchi Longan, 558, 343–351. doi:10.17660/ActaHortic.2001.558.56
   Google Scholar
• Cuq, B., Gontard, N., Cuq, J. L., & Guilbert, S. (1996). Functional properties of myofibrillar protein-based biopackaging as affected by film thickness. Journal of Food Science, 61, 580–584. doi:10.1111/j.1365-2621.1996.tb13163.x
   Web of Science ®Google Scholar
• Desobry, S., & Debeaufort, F. (2011). Encapsulation of flavors, nutraceuticals, and antibacterials. In E. Baldwin, A. Hagenmaier, & J. Bai (Eds.), Edible coatings and films to improve food quality (pp. 333–372). Boca Raton, Florida: CRC Press.
   Google Scholar
• Desobry, S., & Debeaufort, F. (2015). Encapsulation of flavors, nutraceuticals, and antibacterials. In M. Mishra (Ed.), Handbook of encapsulation and controlled release (pp. 801–832). Boca Raton, Florida: CRC Press.
   Google Scholar
• Dhall, R. K. (2013). Advances in edible coatings for fresh fruits and vegetables: A review. Critical Review in Food Science & Nutrition, 53, 435–450. doi:10.1080/10408398.2010.541568
   PubMed Web of Science ®Google Scholar
• Fernández-Pan, I., Ignacio, J., & Caballero, M. (2011). Biopolymers for edible films and coatings in food applications. In D. Plackett (Ed.), Biopolymers- new materials for sustainable films and coatings (pp. 233–254). Chichester, UK: John Wiley and Sons Ltd.
   Google Scholar
• Ghaouth, A., Arul, J., Ponnampalam, R., & Boulet, M. (1991). Chitosan coating effect on storability and quality of fresh strawberries. Journal of Food Science, 56, 1618–1620. doi:10.1111/j.1365-2621.1991.tb08655.x
   Web of Science ®Google Scholar
• Hamzah, H. M., Osman, A., Tan, C. P., & Ghazali, F. M. (2013). Carrageenan as an alternative coating for papaya (Carica papaya L. cv. Eksotika). Postharvest Biology & Technology, 75, 142–146. doi:10.1016/j.postharvbio.2012.08.012
   Web of Science ®Google Scholar
• Hirano, S., Itakura, C., Seino, H., Akiyama, Y., Nonaka, I., Kanbara, N., & Kawakami, T. (1990). Chitosan as an ingredient for domestic animal feeds. Journal of Agricultural & Food Chemistry, 38, 1214–1217. doi:10.1016/jf00095a012
   Web of Science ®Google Scholar
• Jiang, Y., Li, J., & Jiang, W. (2005). Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature. LWT-Food Science & Technology, 38, 757–761. doi:10.1016/j.lwt.2004.09.004
   Web of Science ®Google Scholar
• Jiang, Y., Zhang, Z., Joyce, D. C., & Ketsa, S. (2002). Postharvest biology and handling of longan fruit (Dimocarpus longan Lour.). Postharvest Biology & Technology, 26, 241–252. doi:10.1016/So925-5214(02)00047-9
   Web of Science ®Google Scholar
• Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. (2006). Effects of plasticizers on the properties of edible films from skin gelatine of big eye snapper and brown stripe red snapper. European Food Research & Technology, 222, 229–235. doi:10.1007/s00217-005-0004-3
   Web of Science ®Google Scholar
• Karbowiak, T., Debeaufort, F., & Voilley, A. (2007). Influence of thermal process on structure and functional properties of emulsion-based edible films. Food Hydrocolloids, 21, 879–888. doi:10.1016/j.foodhyd.2006.07.017
   Web of Science ®Google Scholar
• Kumari, S., & Rath, R. K. (2014). Extraction and characterization of chitin and chitosan from (Labeo rohit) fish scale. Procedia in Material Science, 6, 482–489. doi:10.1016/j.mspro.2014.07.062
   Google Scholar
• Lasekan, O., & Abbas, K. (2011). Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology. Food Chemistry, 125, 713–718. doi:10.1016/j.foodchem.2010.09.073
   Web of Science ®Google Scholar
• Maeda, M., Murakami, H., Ohta, H., & Tajima, M. (1992). Stimulation of IgM production in human-human hybridoma HB4C5 cells by chitosan. Bioscience, Biotechnology & Biochemistry, 56, 427–431. doi:10.1271/bbb.56.427
   PubMed Web of Science ®Google Scholar
• Möller, H., Grelier, S., Pardon, P., & Coma, V. (2004). Antimicrobial and physicochemical properties of chitosan-HPMC-based films. Journal of Agricultural & Food Chemistry, 52, 6585–6591. doi:10.1021/jf0306690
   PubMed Web of Science ®Google Scholar
• Moraes, K. S., Fagundes, C., Melo, M. C., Andreani, P., & Monteiro, A. R. (2012). Conservation of Williams’s pear using edible coating with alginate and carrageenan. Food Science & Technology, 32, 679–684. doi:10.1590/s0101-20612012005000106
   Google Scholar
• Nunes, M. C., & Emond, J. P. (2007). Relationship between weight loss and visual quality of fruits and vegetables. Proceedings of the Florida State Horticultural Society, 120, 235–245.
   Google Scholar
• Olivas, G. I., & Barbosa-Cánovas, G. V. (2005). Edible coatings for fresh-cut fruits. Critical Review in Food Science & Nutrition, 45, 657–670. doi:10.1080/10408690490911837
   PubMed Web of Science ®Google Scholar
• Petriccione, M., Mastrobuoni, F., Pasquariello, M. S., Zampella, L., Nobis, E., Capriolo, G., & Scortichini, M. (2015). Effect of chitosan coating on the postharvest quality and antioxidant enzyme system response of strawberry fruit during cold storage. Fruits, 4, 501–523. doi:10.3390/fruits4040501
   Google Scholar
• Ribeiro, C., Vicente, A. A., Teixeira, J. A., & Miranda, C. (2007). Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biology & Technology, 44, 63–70. doi:10.1016/j.postharvbio.2006.11.015
   Web of Science ®Google Scholar
• Salgado, P. R., Ortiz, C. M., Musso, Y. S., Giorgio, L. D., & Mauri, A. N. (2015). Edible films and coating containing bioactive. Current Opinion in Food Science, 5, 86–92. doi:10.1016/j.cofs.2015.09.004
   Web of Science ®Google Scholar
• Sodchit, C., Kongbangkerd, T., & Phun, W. N. (2008). Prevention of enzymatic browning of postharvest longan fruit by N-acetyl-L-cysteine and 4-hexylresorcinol. Songklanakarin Journal of Science & Technology, 30, 31–35.
   Google Scholar
• Sorbal, P. J., Menegalli, F. C., Hubinger, M. D., & Roques, M. A. (2001). Mechanical, water vapour barrier and thermal properties of gelatin based edible film. Food Hydrocolloids, 15, 423–432. doi:10.1016/S0268-005X(01)00061-3
   Web of Science ®Google Scholar
• Turhan, K. N. (2009). Is edible coating an alternative to MAP for fresh and minimally processed fruits? X International Controlled and Modified Atmosphere Research Conference, 876, 299–305.
   Google Scholar
• Wall, M. M. (2006). Ascorbic acid and mineral composition of longan (Dimocarpus longan), lychee (Litchi chinensis) and rambutan (Nephelium lappaceum) cultivars grown in Hawaii. Journal of Food Composition & Analysis, 19, 655–663. doi:10.1016/jfca.2005.12.001
   Web of Science ®Google Scholar
• Yang, B., Jiang, Y., Shi, J., Chen, F., & Ashraf, M. (2011). Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour.) fruit—A review. Food Research International, 44, 1837–1842. doi:10.1016/j.foodres.2010.10.019
   Web of Science ®Google Scholar
• Zhu, X., Wang, Q., Cao, J., & Jiang, W. (2008). Effects of chitosan coating on postharvest quality of mango (Mangifera indica L. cv. Tainong) fruits. Journal of Food Process Preservation, 32, 770–784. doi:10.1111/j.1745-4549.2008.00213
   Web of Science ®Google Scholar