Data for: Development and Application of Nanofibrillated Cellulose Coating for Shelf Life Extension of Fresh-Cut Vegetable during Postharvest Storage

Abstract

Raw Data of Development and Application of Nanofibrillated Cellulose Coating for Shelf Life Extension of Fresh-Cut Vegetable during Postharvest Storage•This research has revealed the different aspect of the preparation of nanocellulose suspension by mechanical defibrillation from high-pressure homogenization that more cycles or longer period of defibrillation by a microfluidizer caused worse agglomeration of nanocellulose fibers and later phase separation, instead of being a homogeneous phase which was reported in previous studies that more cycles gave better homogeneity. The study found that this phenomenon occurred when very low concentration, i.e. 0.1% w/v, of nanocellulose in water medium was applied.•This work has displayed an alternative way of the preparation of nanocellulose suspension having low concentration (under the condition of excessive amount of water) that the presented method could provide greater stability of suspension than the directly mechanical defibrillation mentioned in previous researches. •The researchers have presented a potential application of nanofibrillated cellulose (NFC) to be a coating material which can form edible film on a fresh-cut vegetable. The purpose of coating is for quality retention and shelf life extension of fresh-cut vegetable, which spinach was selected to be tested since it is a perishable vegetable. •The research data have shown the improvement of the storage capacity of spinach after coating with pure NFC that the researchers intended to present the influence of NFC (without any additives) on capability of reduction of transpiration and respiration rates due to hydrophilic-hydrogel feature and gas barrier property of NFC itself. Our data should be helpful for further development of nanocellulose in postharvest technology