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) (SCI, SSCI, AHCI, SCI-Exp dergilerinde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale) | ||
| Dergi Adı | Erwerbs Obstbau (Q3) | ||
| Dergi ISSN | 0014-0309 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 02-2023 |
| Cilt / Sayı / Sayfa | 65 / 3 / 597–605 | DOI | 10.1007/s10341-023-00837-4 |
| Makale Linki | http://dx.doi.org/10.1007/s10341-023-00837-4 | ||
| UAK Araştırma Alanları |
Meyve Yetiştirme ve Islahı
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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 … |
| Anahtar Kelimeler |
| Food safety | Lipid | Polysaccharide | Protein | Storage |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 4 |
| Scopus | 5 |
| Google Scholar | 5 |