Selecting edible coatings

If a coating is too thick, detrimental effects can result because the internal oxygen concentration is below a desirable and beneficial level and there is an associated increased carbon dioxide concentration which is above a critical tolerable level. These conditions lead to anaerobic fermentation. This can be remedied by: (1) developing several edible coatings, (2) controlling wettability of edible coatings, (3) measuring gas permeation properties of selected coatings, (4) measuring diffusion properties of skin and flesh of selected fruits, (5) predicting internal gas compositions for the fruits coated with edible films, and (6) observing coating effects on the quality changes of fruits.

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