Abstract
Various edible polymers [sodium alginate, carboxyl methylcellulose, sodium oleate, liquid paraffin, pectin, pullulan, polyvinyl acetate, and shellac (SHE)] as potato-coating materials and their effect on extending the shelf life of potatoes when combined with an edible coating and UV-C irradiation treatments were evaluated. As a result of the characterization of the edible polymers, SHE was selected as the optimal coating material because it had the best moisture and light barrier properties. SHE coating successfully prevented the greening, respiration, and sprouting of potatoes caused by exposure to light and oxygen. Additionally, it reduced weight loss by inhibiting transpiration on the potato surface. While the SHE coating did not exhibit antimicrobial effects, a significant effect was observed when combined with UV-C irradiation. This study suggests the potential of combined treatment of SHE coating and UV-C irradiation in extending the postharvest quality of potatoes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
