Usage Possibilities of Edible Coating and Films for Storage of Fruits
Yazarlar (3)
Dr. Öğr. Üyesi Osman Nuri ÖCALAN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Kenan YILDIZ Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Onur SARAÇOĞLU Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Erwerbs Obstbau (Q3) | ||
| Dergi ISSN | 0014-0309 Dergi Bilgileri (2023) | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2023 |
| Cilt / Sayı / Sayfa | 65 / 3 / 597–605 | DOI | 10.1007/s10341-023-00837-4 |
| UAK Araştırma Alanları |
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| Özet |
| There are considerable amounts of losses in quality and quantity of products in the period from farm to the fork. Factors such as water loss, browning, and rotting occurring during storage cause post-harvest loss in quality criteria such as nutritional content, taste, and appearance of fruits and vegetables. As a result, the consumer suffers from quality losses, and the producer suffers from reduced commercial value. Some effective techniques such as low temperature storage, controlled atmosphere, irradiation, and coating are used to extend the post-harvest life of fresh fruits and vegetables. In recent years, due to consumer concerns about the use of synthetic chemicals and legal restrictions, research has been focused on using natural compounds to maintain the quality of these fresh products during storage. Many studies have shown that edible coating materials can be used as an effective technique in reducing post-harvest quality losses of fresh fruits and vegetables. In addition, the fact that these materials are environmentally friendly and reliable in terms of health increases the interest of consumers. |
| Anahtar Kelimeler |
| Food safety | Lipid | Polysaccharide | Protein | Storage |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 6 |