Edible coatings and its impact on quality and durability of fruit and vegetables
Katarzyna Kozłowicz
Uniwersytet Przyrodniczy w LublinieMonika Sułkowska
Uniwersytet Przyrodniczy w LublinieFranciszek Kluza
Uniwersytet Przyrodniczy w LublinieAbstract
The analysis of applying and the influence of different edible coatings on the quality of fruit and vegetables in processing and storage was the aim of this study. Analysis was preceded by the characterization of general conditioning of the processing and storage of raw materials and products of this type. Critical assessment of edible coatings composition and examples of their applying on chosen fruit and vegetables were quoted. Applying edible coatings on fruit and vegetables after post-harvest period extend their stability, reduces respiration rate and weight loss, inhibits the growth of pathogens as well
as extends their shelf life.
Keywords:
edible coatings, fruits, vegetables, quality propertiesReferences
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Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
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