edible coating

Functional Edible Coating from Banana Peel Starch (Musa sapientum L.) and Vannamei Shrimp Shell Chitosan for Quality Maintenance of Tomato

Nur Arfa Yanti, Ardiansyah Ardiansyah, Sitti Asri Mega Jaya & Reza Kurniawan · Asian Food Science Journal · 2026

Fresh tomatoes (Solanum lycopersicum L.) are highly perishable because of rapid physiological and microbial deterioration during storage. The use of biodegradable edible coatings derived from natural resources, including banana peel starch (Musa sapientum L.) and chitosan obtaine...

Open access Research Article 10.9734/afsj/2026/v25i5874

Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings

Animesh Sarkar, Nafisa Sadaf, Mahabub Alam, Md. Sumon Miah, Prantik Roy & Mahbuba Rahman · Asian Food Science Journal · 2025

Indian jujube (Ziziphus mauritiana) is a highly perishable fruit with significant nutritional and economic value, yet its short shelf life and susceptibility to postharvest losses limit its market potential. Edible coatings have emerged as a promising solution to enhance fruit pr...

Open access Research Article 10.9734/afsj/2025/v24i3774