Product Details
A novel antimicrobial ZnO nanoparticles-added polysaccharide edible coating for the preservation of postharvest fruits, vegetables, eggs etc. under ambient conditions. The postharvest loss of fresh fruits and vegetables are estimated to be around 20–30%. Given the perishable nature of fruits and vegetables, the use of cold storage is necessary to delay changes related to ripening, such as ethylene making, softening, pigment changes, respiration rate, acidity changes and a decrease in weight. However, cold storage is not enough to preserve fruits and vegetables quality at optimum levels during transportation, often leading to the incidence of severe chilling injury symptoms. Therefore the appropriate postharvest technologies combined with cold storage are needed.
Edible coatings or films that is effective and sustainable in preventing the waste of millions of tons of fruits and vegetables resulting from decay and deterioration. Edible coatings have gained significant attention due to the advantageous properties they offer and their ability to extend fruit and vegetable shelf-life. These coatings are a novel type of primary packaging made from biological compounds like polysaccharides, proteins, lipids, and other polymers.
Directions – Small Applications
- Using potable water set water pH to 6 – 6.5
- Dilute WAC 10 – 1 part WAC 10 to 10 parts water.
- Dip the fruits / vegetables for 10 – 15 seconds..
- Leave to dry
Directions – Industrial Packaging
- Using potable water set water pH to 6 – 6.5
- Clean the application area thoroughly and fill with potable water.
- Ensure the pH is set to 6.5
- Add WAC 10 to the water at a dilution of 1:10.
- Set the WAC 10 micro processor to 200 ppm.
- Set the acid micro processor to pH 6.5
- Recycle the water for 5 minutes ensuring WAC 10 is thoroughly mixed through.
- Proceed with dumping the produce.
