Development of an edible coating based on chitosan-glycerol to delay ‘Berangan’ banana (Musa sapientum cv. Berangan) ripening process

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Development of an edible coating based on chitosan-glycerol to delay ‘Berangan’ banana (Musa sapientum cv. Berangan) ripening process

Response surface methodology (RSM) was used to optimize the concentrations of chitosan and glycerol for coating Berangan banana (Musa sapientum cv. Berangan). The effects of main edible coating components, chitosan (0.5-2.5%, w/w) and glycerol (0-2%, w/w) on weight loss, firmness, total colour diffe...

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Bibliographic Details
Main Authors:	Malmiri, Hoda Jafarizadeh, Osman, Azizah, Tan, Chin Ping, Abdul Rahman, Russly
Format:	Article
Language:	English English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24105/ http://psasir.upm.edu.my/id/eprint/24105/1/24105.pdf

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