Claim · model-written summary
The coating prevented internal browning in ambient storage.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise0 - Treatment
- 5% CNC reinforced chitosan coatinge0
- Outcome
- internal browninge0
- Direction
- preventede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“the 5% CNC reinforced chitosan coating significantly ( P < 0.05) delayed green chlorophyll degradation of pear peels, prevented internal browning”
Title
Zilong Deng; Jooyeoun Jung; John Simonsen; et al. Journal of Food Science 2017. doi:10.1111/1750-3841.13601
Other claims from this paper (8)
- Intervention effect The 5% CNC coating delayed peel chlorophyll degradation in ambient storage.
- Intervention effect The coating reduced senescence scalding in ambient storage.
- Intervention effect The coating improved retained fruit firmness in ambient storage.
- Intervention effect During cold storage, the 5% CNC coating was competitive with Semperfresh for delaying quality deterioration.
- Observation The 5% CNC coating adhered strongly to the pear surface.
- Intervention effect The 5% CNC coating provided a superior gas barrier compared with other coatings.
- Intervention effect The 5% CNC coating had a more homogeneous matrix than other coatings.
- Intervention effect The coating delayed ripening and improved storability during ambient and cold storage.