A coating made from carboxymethyl cellulose derived from commercial nata de coco reduces postharvest changes in ‘Hom Thong’ banana fruit during ambient storage
Chairat Techavuthiporn, Hataitip Nimitkeatkai, Manasikan Thammawong, K. Nakano
Topics & Concepts
CocoCarboxymethyl celluloseChemistryFood scienceCellulosePostharvestRipeningBotanyOrganic chemistrySodiumBiologyComputer scienceArtificial intelligenceNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementAgricultural and Food Sciences