Journal ArticleOPEN ACCESS

Mixing Xanthan Gum and Chitosan Nano Particles to Form New Coating for Maintaining Storage Life and Quality of Elmamoura Guava Fruits

  • M. Gad M
  • A. Zagzog O
International Journal of Current Microbiology and Applied Sciences (2017) 6(11) 1582-1593
DOI: 10.20546/ijcmas.2017.611.190
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Abstract

… Guava, Xanthan gum, Chitosan nano particles, Coating, Weight loss, Fruit decay, Quality attributes … Edible coatings are natural products and not chemically synthesized (Falcao-Rodrigues et al., 2007 … in agriculture (Bautista-Baños et al., 2006), as an edible coating maintains fruits …

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APA

M. Gad, M., & A. Zagzog, O. (2017). Mixing Xanthan Gum and Chitosan Nano Particles to Form New Coating for Maintaining Storage Life and Quality of Elmamoura Guava Fruits. International Journal of Current Microbiology and Applied Sciences, 6(11), 1582–1593. https://doi.org/10.20546/ijcmas.2017.611.190

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