Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices

• Main Authors: Bentez, S, I. AchaerandioauthorDepartament d'Enginyeria Agroalimentria i Biotecnologia, Escola Superior d'Agricultura de Barcelona, Universitat Politcnica de Catalunya BarcelonaTech, Barcelona, Spain, M. Pujolauthor, F. SepulcreauthorDepartament d'Enginyeria Agroalimentria i Biotecnologia, Escola Superior d'Agricultura de Barcelona, Universitat Politcnica de Catalunya BarcelonaTech, Barcelona, Spain
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: Alginate; Aloe vera; ascorbic acid; carbon dioxide production; case studies; chitosan; citric acid; coatings; color; edible films; fresh-cut produce; fruit quality; kiwifruit; microbial load; Minimal processing; pectins; ripening; Sensory analysis; sensory evaluation; sensory properties; shelf life; sodium alginate; storage time; texture; titratable acidity; total soluble solids