Journal of Food: Microbiology, Safety & Hygiene
Open Access

Division of Food Technology, Institute of Engineering Technology, Thu Dau Mot University, Vietnam

Publications

• Research Article   
  Alginate Cross-Linking Based Edible Coatings Enriched Hexyl Acetate: Browning Inhibition, Microbial Control and Maintain Quality of Fresh-Cut Rose Apple Cv. 'Tabtimchan'
  Author(s): Nhung Thi Cam Duong, Apiradee Uthairatanakij*, Natta Laohakunjit* and Pongphen Jitareerat
  
  The edible coating is one of the eco-friendly methods that has been widely applied for extending the shelf life of fresh-cut fruit products including rose apple. However, using only edible coating materials does not fulfill the functions of controlling microbial growth and managing the postharvest quality of the products. This study aimed to develop the coating formulation of biodegradable Sodium Alginate Cross-Linking (SAC) enriched Hexyl Acetate (HA) (HA as natural antimicrobial volatile extracted) for prolong the shelflife of fresh-cut rose apples. Fresh-cut rose apples were dipped into SAC, HA alone (HA-0.03%), or SAC enriched 0.03% of HA (SAC-HA-0.03%) for 1.5 min, and then stored at 4°C in plastic boxes compared to distilled water dipping served as the control. Changes in postharvest quality, sensory properties as well as microbiological analysis were determined every 2 day.. View More»
  DOI: 10.35841/2476-2059.24.9.319

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