title: The Effect of Edible Coatings (Spirulina and Chitosan) on the Quality and Shelf Life of Starfruit (Averrhoa carambola L. cv. B10) Throughout Storage
abstract: The edible coating is one of the preservation methods widely applied by food industries as it is beneficial in suppressing respiration, minimising moisture loss, and reducing food wastage. This study investigates the effects of edible coating (Spirulina platensis and chitosan) on the quality and shelf life of B10 throughout storage at room temperature 27°C. The quality analysis of colour (L*, a*, b*, and hue), browning index, fresh weight and physical appearance were evaluated on days 0, 4, 8, 1
journal: Pertanika journal of tropical agricultural science