Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating

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• 作者：Kü ; bra S. Ö ; zdemir ; Vural Gö ; kmen ; ^{vgokmen@hacettepe.edu.tr}
• 关键词：Punica granatum ; Edible coating ; Chitosan film ; Anthocyanin ; Gompertz model
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：172-180
• 全文大小：1131 K
• 卷排序：76

文摘

Pomegranate arils were coated with chitosan and ascorbic acid solutions. Ascorbic acid evaluated as a proper acidifier for preparing chitosan solutions. Chitosan-ascorbic acid coating reduced bacterial and fungal growth in arils. Chitosan-ascorbic acid coating prolonged shelf-life of arils up to 21 days at 5 °C.