Compared with other types of packaging, edible coatings are becoming more and more popular because of their more environmentally friendly properties and active ingredients carrying ability. The edible coating can reduce the influence of essential oils (EOs) on the flavor of the product and also can prolong the action time of EOs through the slow-release effect, which effectively promote the application of EOs in food. Understanding the different combinations of edible coatings and EOs as well as their antimicrobial effects on different microorganisms will be more powerful and targeted to promote the application of EOs in real food systems. The review focus on the contribution of the combination of EOs and edible coatings (EO-edible coatings) to prolong the shelf life of food products, (1) specifically addressing the main materials used in the preparation of EO-edible coatings and the application of EO-edible coatings in the product, (2) systematically summarizing the main production method of EO-edible coatings, (3) discussing the antiseptic activity of EO-edible coatings on different microorganisms in food.

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Comprehensive field investigations have been conducted four times on Nam Co, central Tibet, from September 2005 to September 2008. Here, we present the preliminary results focusing on the bathymetric survey and water quality measurements. The isobathic map shows that Nam Co is a high-altitude, deep lake where a flat and large basin lies in the central part with a water depth of more than 90 m. Water depth data from the northwestern bank areas of Nam Co provide unquestionable evidence of rising water levels in the last 3 decades because of the formation of two small islands that were still peninsulas in the 1970s. Water quality measurements taken at 19 stations during three summer field campaigns (2006, 2007 and 2008) covering almost all of the lake areas showed that the temperature, pH, dissolved oxygen and electric conductivity of surface water are on average 11.43°C, 9.21, 8.90 mg l -1 and 1,851 lS cm -1 , respectively. The surface water shows no obvious spatial variability among all the stations. Vertical fluctuations of profiles, however, display some differences in thermocline and related parameters, such as pH and dissolved oxygen. According to the vertical variations of water quality parameters, the water column in relatively deep lake areas of Nam Co could be divided into three layers with distinctly various features: the epilimnion is from the surface to about 18-20 m depth in which the parameters are homogeneous with higher temperature and abundant sunlight; the metalimnion ranged from 20-60 m where a thermocline develops; the deepest layer forms a cold and dark hypolimnion.