Postharvest quality response of pears with beeswax coatings during long term cold storage
Author:
Affiliation:
1. Department of Fruit Science, College of Horticulture & Forestry, Punjab Agricultural University, Ludhiana, India
2. Department of Botany, College of Basic Sciences & Humanities, Punjab Agricultural University, Ludhiana, India
Funder
No funding agency
Publisher
Informa UK Limited
Subject
Horticulture,Genetics
Link
https://www.tandfonline.com/doi/pdf/10.1080/14620316.2022.2074321
Reference40 articles.
1. Changes in pectic enzymes and cellulase activity during guava fruit ripening
2. Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage
3. Amerine, M.A., Pangborn, R.M. & Roessler, E.B. (1965). The principal of sensory evaluation of food (pp. 5). London: Academic Press.
4. Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage
5. Influence of carboxy methylcellulose, chitosan and beeswax coatings on cold storage life and quality of Kinnow mandarin fruit
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1. Beeswax + Low Density Polyethylene Packaging Retard Ripening Related Changes and Preserved Postharvest Quality of Guava During Storage;Applied Fruit Science;2024-07-03
2. Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage;Scientific Reports;2024-02-19
3. Role of gum Arabic combined with cinnamic acid coating on quality and cell wall degradation enzymes of mango fruits at low temperature;International Journal of Biological Macromolecules;2024-02
4. A novel edible coating of beeswax impregnated with karonda polyphenol rich extract maintains the chemical and bioactive potential of fresh ber fruit during storage at low temperature;Horticulture, Environment, and Biotechnology;2023-12
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