Chitosan-tea tree oil nanoemulsion and calcium chloride tailored edible coating increase the shelf life of fresh cut red bell pepper
Anbazhagan Sathiyaseelan, Kandasamy Saravanakumar, Arokia Vijay Anand Mariadoss, Chelliah Ramachandran, Xiaowen Hu, Deog‐Hwan Oh, Myeong‐Hyeon Wang
Topics & Concepts
PepperShelf lifeFood scienceChitosanCoatingEssential oilCalciumHorticultureMaterials scienceChemistryBiologyBiochemistryMetallurgyComposite materialNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityPostharvest Quality and Shelf Life Management