date:Aug 30, 2012
lour were evaluated.
He added:The technology is possible on vegetables such as cucumber and carrot, one of my students did work on this and found it extends the shelf life.
We didnt expect so long results, the six week limit we have given is just to be on the safe side and we are currently experimenting with temperature and humidity.
There is a possibility of other coatings, we are looking at ones such as a gluten-based coating.
How it works
Edible coating preservation is generated by stimu