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dc.contributor.authorMoayednia, N.*
dc.contributor.authorEhsani, M.R.*
dc.contributor.authorEmamdjomeh, Z.*
dc.contributor.authorMazaheri Asadi, M.*
dc.contributor.authorMizani, M.*
dc.contributor.authorMazaheri, A.F.*
dc.date.accessioned2014-07-28T09:05:53Z
dc.date.available2014-07-28T09:05:53Z
dc.date.issued2010
dc.identifier.citationN. Moayednia, M.R. Ehsani, Z. Emamdjomeh, M. Mazaheri Asadi, M. Mizani, A.F. Mazaheri. A note on the effect of calcium alginate coating on quality of refrigerated strawberries. Irish Journal of Agricultural and Food Research 49: 165–170, 2010en_GB
dc.identifier.issn0791-6833
dc.identifier.urihttp://hdl.handle.net/11019/667
dc.descriptionpeer-revieweden_GB
dc.description.abstractAn alginate-based edible coating was investigated for the preservation of the quality of strawberries during cold storage (5 °C). Strawberries were immersed, successively, in sodium alginate and calcium chloride solutions to generate a surface coating of calcium alginate. The quality of coated and non-coated strawberries was evaluated by weight loss, visible decay, titratable acidity, total soluble solids and reducing sugar concentration over a 14-day storage period. Results showed that coating with calcium alginate had no significant effects on weight loss or physicochemical parameters when compared to control fruit, but it did result in the postponement of visible decay during refrigerated storage.en_GB
dc.languageEnglish
dc.language.isoenen_GB
dc.publisherTeagasc, Oak Park, Carlow, Irelanden_GB
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;vol 49
dc.subjectAlginateen_GB
dc.subjectcoatingen_GB
dc.subjectQualityen_GB
dc.subjectStrawberriesen_GB
dc.titleA note on the effect of calcium alginate coating on quality of refrigerated strawberries.en_GB
dc.typeArticleen_GB
refterms.dateFOA2018-01-12T07:48:20Z


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