Edible coating can improve the qual

Edible coating can improve the quality of life
fruits and vegetables (Wong, Camirand, & Pavlath, 1994; Wong,
Gregorski, Hudson, & Pavlath, 1996; Li & Barth, 1998; Baldwin et al.,
1996). Until recently, there has been little research that investigated the
effect of the combination of Chitosan-based edible coatings and antibrowning
agents for minimally processed products to reduce respiration
rate and inhibit enzymatic browning.