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What is Electrolyzed Starch-Gelatin Coating for Bananas about?

This study investigates the use of electrolyzed cassava starch-gelatin coating to enhance the shelf life of banana fruits by evaluating its effects on respiration rates and biochemical properties during storage. The results indicate that the coating significantly reduces respiration rates and weight loss, with the optimal formulation containing 3% gelatin demonstrating the most effective delay in ripening. The findings suggest that this biodegradable coating could be a viable alternative for extending the s

Author

40 - Đặng Thị Cẩm Tú

Language

EN