Edible coatings and methods for delaying greening in potatoes

Abstract

Described are various embodiments of methods for delaying greening in potatoes. In one embodiment, the method comprises preparing a coating-forming solution comprising at least one edible polymer dissolved in a compatible solvent. Edible polymers may include proteins, polysaccharides or a combination thereof. Proteins may include prolamin proteins such as zein, gluten, glutenin, gliadin, hordeins, avenins, secalins, or karifin. Polysaccharides includes cellulose derivatives including hydroxypropyl methylcellulose (HPMC), carboxymethylcellulose, or methylcellulose. The compatible solvent may include a single solvent composition or a blend of solvent compositions, for example water-soluble alcohol. An effective amount of coating-forming solution is applied on the surface of the potato, and dried to form an edible coating. The edible coating comprises a coating body configured to, at least in part, reduce the availability of molecular oxygen, and/or scatter light.

Dependencies are inferred from the claim text.