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 journalArticlepeer-review


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 languageEnglish
Pages (from-to)209-216
Number of pages8
JournalActa Horticulturae
Issue number1319
Publication statusPublished - 1 Aug 2021

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