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 | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) |
| Makale Alt Türü | SCOPUS dergilerinde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale |
| Dergi Adı | Erwerbs Obstbau |
| Dergi ISSN | 0014-0309 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | Türkçe |
| Basım Tarihi | 06-2023 |
| Cilt No | 65 |
| Sayı | 3 |
| Sayfalar | 597 / 605 |
| DOI Numarası | 10.1007/s10341-023-00837-4 |
| Makale Linki | http://dx.doi.org/10.1007/s10341-023-00837-4 |
| 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 | Storage | Polysaccharide | Protein |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 4 |
| SCOPUS | 4 |
| Google Scholar | 5 |