{"id":47159,"date":"2026-05-22T11:20:56","date_gmt":"2026-05-22T09:20:56","guid":{"rendered":"https:\/\/www.dbu.de\/moe-fellowship\/30022-978\/"},"modified":"2026-05-22T11:20:58","modified_gmt":"2026-05-22T09:20:58","slug":"30022-978","status":"publish","type":"moe-fellowship","link":"https:\/\/www.dbu.de\/en\/moe-fellowship\/30022-978\/","title":{"rendered":"Improvement of quality and shelf-life of strawberries with edible coatings enriched with CMC"},"content":{"rendered":"<p>Edible coatings represent a key area of development in new multifunctional materials aimed at\u00a0improving food quality and safety. In the present work, the edible coating was prepared using\u00a0carboxymethyl cellulose powder and lemon essential oil incorporated coating for comparison.\u00a0Strawberries were coated using the dipping method. Both the control and coated fruits were stored\u00a0at room temperature. The physico &#8211; chemical parameters were measured in the regular interval of\u00a0time i.e., 1, 3 and 6th day of the storage. In conclusion, EACs based on polysaccharides improved\u00a0the characteristics, increasing the shelf life of strawberries from 2 (control) to 6 d (coated fruits).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Edible coatings represent a key area of development in new multifunctional materials aimed at\u00a0improving food quality and safety. In the present work, the edible coating was prepared using\u00a0carboxymethyl cellulose powder and lemon essential oil incorporated coating for comparison.\u00a0Strawberries were coated using the dipping method. Both the control and coated fruits were stored\u00a0at room temperature. The [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","meta":{"footnotes":""},"categories":[],"tags":[2472],"class_list":["post-47159","moe-fellowship","type-moe-fellowship","status-publish","hentry","tag-balkan"],"meta_box":{"dbu_stipendiaten_az":"30022\/978","dbu_stipendiaten_anrede":"","dbu_stipendiaten_nachname":"Namoni","dbu_stipendiaten_vorname":"Nora","dbu_stipendiaten_titel":"","dbu_stipendiaten_fbeginn":"2022-02-20 00:00:00","dbu_stipendiaten_fende":"2022-08-19 00:00:00","dbu_stipendiaten_e_anschrif":"Leibniz-Institut f\u00fcr Agrartechnik und Bio\u00f6konomie e. V. Qualit\u00e4t und Sicherheit von Lebens- und Futtermitteln","dbu_stipendiaten_betreuer":"Dr. Oliver Schl\u00fcter","dbu_stipendiaten_email_dienst":"nora.namoni1@gmail.com"},"_links":{"self":[{"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/moe-fellowship\/47159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/moe-fellowship"}],"about":[{"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/types\/moe-fellowship"}],"author":[{"embeddable":true,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":1,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/moe-fellowship\/47159\/revisions"}],"predecessor-version":[{"id":60872,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/moe-fellowship\/47159\/revisions\/60872"}],"wp:attachment":[{"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/media?parent=47159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/categories?post=47159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/tags?post=47159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}