The effects of chitosan biofilm in combination with vinegar, sodium alginate, and carboxymethyl cellulose on the transformation of biochemical and physiological indexes of pears during storage

Pears have a characteristically delicious taste and are rich in nutritional value, especially sugar, vitamin C, vitamin A, and minerals. This study aimed to determine the amount of chitosan-derived probiotics that can be combined with edible vinegar and sodium alginate carboxymethyl cellulose to create a pear preservation process. Formulated chitosan in combination with table vinegar, sodium alginate, and carboxymethyl cellulose at a rate of 160 g chitosan/160 mL table vinegar/7,000 mL water,...