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Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings

In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginat...

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Detalles Bibliográficos
Autores principales:	Emragi, Esam, Jayanty, Sastry S.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307985/ https://www.ncbi.nlm.nih.gov/pubmed/34359400 http://dx.doi.org/10.3390/foods10071531

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