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Chemical dips and edible coatings to retard softening and browning of fresh-cut...
Bico, Sheryl Lozel Sadili; Raposo, M. F.; Morais, R. M. S. C.; Morais, A. M. M. B.The effects of chemical dips and edible coatings on firmness and colour of fresh-cut banana (cv. Cavendish) from Madeira Island were investigated. Two calcium salts, calcium chloride and calcium lactate, were first investigated for the effects on firmness during four days of storage at 5°C. Firmness and colour were evaluated after a three-minute chemical dipping or chemical dipping followed by coating and durin...
Data: 2010
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Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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