Effect of edible coating with Morus alba root extract and carboxymethyl cellulose for enhancing the quality and preventing the browning of banana (Musa acuminata Cavendish) during storage
Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Kwang‐Deog Moon
Topics & Concepts
BrowningPolyphenol oxidaseBanana peelFood scienceChemistrySucroseCarboxymethyl celluloseCoatingChlorophyllPolyphenolShelf lifeHorticultureBotanyBiologyBiochemistryAntioxidantOrganic chemistryEnzymePeroxidaseSodiumNanocomposite Films for Food PackagingSensory Analysis and Statistical MethodsPostharvest Quality and Shelf Life Management