Preparation of bio-based modified starch film and analysis of preservation mechanism for sweet cherry.

Food Chem X · 2022 · PMC9634007 · PMID 36339321

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showed a trendno p-value reported

6 E, with increasing storage time, the soluble solids content of cherries in the CK group showed a trend of first increasing and then decreasing.

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a decreasing trendno p-value reported

Overall, a * and b* also showed a decreasing trend in cherry peels treated with the modified starch film.

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an increasing trendno p-value reported

The soluble solids content of the composite film group showed an increasing trend, which might be related to the loss of water in cherries, resulting in an increase in the proportion of solids, or it may also be related to the conversion of starch to sugars in the pulp ( Schmitz, Freschi, Ferrari, Peroni-Okita, & Cordenunsi-Lysenko, 2022 ).

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