Evaluation of differents concentrations of chitosan in fresh cuts mango fruits.
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Coating fruits is an effective conservation method. Thin edible films can be used to inhibit gas exchanges, control respiration rate, decrease nutrient loss, reduce water evaporation and prevent microorganism growth. The aim of this work was to evaluate the use of different Chitosan concentrations to keep the quality of fresh cut mango fruits storage under refrigeration.
Ref. 0657.
Ref. 0657.
Palabras clave
Quitosana, Tecnologia de Alimento, Alimento Vegetal, Conservação, Armazenamento de Alimento, Revestimento, Sabor, Qualidade, Manga, Food technology, Vegetable products, Food storage, Coatings, Flavor, Food quality, Mangoes