Abstract
The research presents the effect of novel edible coatings based on low molecular weight chitosan on some properties of fresh-cut melon fruits – weight loss, total soluble solids, total acidity, mechanical strength and bacteria growth. Three different compositions were used as coatings – pure chitosan, chitosan and Ca lactate and alginate/chitosan multilayers. It was shown that the additional alginate layer substantially improves the protective properties of pure chitosan coating, resulting in preservation of cell structure. Negligible negative effect on the antibacterial activity of pure chitosan is demonstrated.
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