Ginger essential oil incorporated into chitosan edible coating for shelf-life extension and quality retention of fresh-cut sweet potatoes (Ipomoea batatas              (L.) Lam.)

J. Zhang; Y. Wang; L. Li; Y. Jiang; Z. Ban

doi:10.17660/ActaHortic.2021.1319.24

Ginger essential oil incorporated into chitosan edible coating for shelf-life extension and quality retention of fresh-cut sweet potatoes (Ipomoea batatas (L.) Lam.)

J. Zhang, Y. Wang, L. Li, Y. Jiang, Z. Ban

Research output: Contribution to journal › Article › peer-review

Abstract

The effects of different concentrations (0.1, 0.3 and 0.5%, w/v) of ginger essential oil (ginger EO) incorporated into a chitosan-based edible coating on the total soluble solids, titratable acid, the microbiological and the sensory quality of fresh-cut sweet potatoes during 6 days of storage (4±1°C) were evaluated. The results show that yeast and mold count and total plate count of coated samples containing ginger EO were significantly (P

Original language	English
Pages (from-to)	209-216
Number of pages	8
Journal	Acta Horticulturae
Issue number	1319
DOIs	https://doi.org/10.17660/ActaHortic.2021.1319.24
Publication status	Published - 1 Aug 2021

Keywords

sweet potato
fresh-cut
ginger essential oil
coating
quality

Access to Document

10.17660/ActaHortic.2021.1319.24

Cite this

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abstract = "The effects of different concentrations (0.1, 0.3 and 0.5%, w/v) of ginger essential oil (ginger EO) incorporated into a chitosan-based edible coating on the total soluble solids, titratable acid, the microbiological and the sensory quality of fresh-cut sweet potatoes during 6 days of storage (4±1°C) were evaluated. The results show that yeast and mold count and total plate count of coated samples containing ginger EO were significantly (P",

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AU - Ban, Z.

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AB - The effects of different concentrations (0.1, 0.3 and 0.5%, w/v) of ginger essential oil (ginger EO) incorporated into a chitosan-based edible coating on the total soluble solids, titratable acid, the microbiological and the sensory quality of fresh-cut sweet potatoes during 6 days of storage (4±1°C) were evaluated. The results show that yeast and mold count and total plate count of coated samples containing ginger EO were significantly (P

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KW - fresh-cut

KW - ginger essential oil

KW - coating

KW - quality

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DO - 10.17660/ActaHortic.2021.1319.24

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