Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil

This study investigated the effect of a coating of chitosan (CH) and cinnamon essential oil (CEO; 0−1 %) on the quality attributes of fresh-cut guava (Psidium guajaya L.) during storage at 4 ± 1 °C for 17 days, with uncoated fresh-cut guava used as control. The CH coating significantly (p 

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Bibliographic Details
Published in:Heliyon 2023-12, Vol.9 (12), p.e22419-e22419, Article e22419
Main Authors: Nur Hanani, Z.A., Soo, K.L., Zunairah, W.I. Wan, Radhiah, S.
Format: Article
Language:English
Subjects:
Active packaging
Edible coating
Fresh-cut fruit
Polysaccharide film
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Summary:This study investigated the effect of a coating of chitosan (CH) and cinnamon essential oil (CEO; 0−1 %) on the quality attributes of fresh-cut guava (Psidium guajaya L.) during storage at 4 ± 1 °C for 17 days, with uncoated fresh-cut guava used as control. The CH coating significantly (p 
ISSN:2405-8440
2405-8440
DOI:10.1016/j.heliyon.2023.e22419