Effect of Alginate-Based Edible Coating Containing Thyme Essential Oil on Quality and Microbial Safety of Fresh-Cut Potatoes

• Published in: Horticulturae Vol. 9; no. 5; p. 543
• Main Authors: Gaowa, Saren, Feng, Ke, Li, Yuanzheng, Long, Ya, Hu, Wenzhong
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 29.04.2023
• Subjects: Acids; Alginates; Alginic acid; background microorganisms; coating; Coating effects; Coatings; coliform bacteria; color; Consumers; Edible coatings; Essences and essential oils; Essential oils; Evaluation; Experiments; Firmness; Food contamination & poisoning; Freshness; Fruits; Health risks; Lactobacillus; Listeria; Listeria monocytogenes; mechanical damage; Microorganisms; Oils & fats; Physiological aspects; Potatoes; preservation; risk; Safety; Sensory properties; Shelf life; Sodium; Solanum tuberosum; storage time; Technology application; Testing; Thyme; Thymes; transportation; Transportation safety; Vegetables; viability; Weight loss; Yeast; yeasts; China

Fresh-cut potatoes (Solanum tuberosum L.) are a favorite product on account of their freshness, convenience, and health benefits. However, cutting causes potatoes to lose their protective tissue and suffer mechanical damage, which greatly increases the quality deterioration and safety risk of potato...