Abstract: A coating for freshly pre-prepared potatoes, a method for the application thereof, and an end product of portions of coated and packed potatoes, where the coating includes a matrix of modified potato starch, preferably hydroxypropyl distarch phosphate, and anti-browning agents: sodium ascorbate, calcium ascorbate and citric acid, where it is an alternative to sulfite derivatives or metabisulfite, which prevents browning of the packaged potato.

Abstract: An edible coating for the preservation of pieces of fruit and the manufacturing and application process thereof involves the coating being applied to the fruit by way of a first aqueous solution of an alginate having a high viscosity of above 250 mPa and a low concentration of between 0.05% a 1% by weight relative to the total weight of the first aqueous solution. The coating and process further includes, by way of a second aqueous solution, including a cross-linking agent of calcium ascorbate or calcium lactate, to cause the alginate to gel and including citric acid as antioxidant agent, or a combination of citric acid and sodium ascorbate. The second aqueous solution may also contain malic acid as an antimicrobial agent, where the citric acid and, as the case may be, the malic acid, behave as metal ion chelating agents.

Abstract: An edible coating for the preservation of pieces of fruit and a manufacturing and application process thereof includes the edible coating being formed by an aqueous solution applied over the pieces of fruit, coating them. The aqueous solution includes a polysaccharide base of carboxymethyl cellulose, a source of calcium, an antioxidant agent, and additionally an antimicrobial agent. The carboxymethyl cellulose has a viscosity of above 1500 mPa·s and is at a low concentration of between 0.025% and 1% by weight relative to the total weight of the components of the aqueous solution.