Edible coating of chitosan and arabic gum for shelf life extension of fresh mango (Manglfera indica L. var. mas hitam) fruit based on layer by layer coating technique
This study was performed to examine the effect of chitosan (0.2% or 0.4%) and arabic gum (10% or 15%) through layer by layer coating on extending the mango (Mangifera indica L.) fruit shelf life. The efficiency of the treatments was analyzed by determining the quality of postharvest fruit. Coated fru...
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| Format: | Undergraduate Final Project Report |
| Published: |
2016
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| Online Access: | http://discol.umk.edu.my/id/eprint/6525/ |
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