Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante).
Elena SanchísChristian GhidelliChirag C ShethMilagros MateosMarco RagniMaría B Pérez-GagoPublished in: Journal of the science of food and agriculture (2016)
The combination of the pectin-based edible coating and active MAP proved to be the most effective treatment to maintain the sensory and microbiological quality of persimmon slices for more than 9 days of storage. © 2016 Society of Chemical Industry.