Improvement of quality and shelf-life in strawberries by Pichia guilliermondii and hot air treatment
Author:
Affiliation:
1. School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, People’s Republic of China
Funder
Cultivation
Programme
for
Young
Backbone
Teachers
in
the
Henan
University of Technology
Publisher
Informa UK Limited
Subject
Horticulture,Agronomy and Crop Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/01140671.2023.2173255
Reference48 articles.
1. Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening
2. Identification of putative candidate genes involved in cuticle formation in Prunus avium (sweet cherry) fruit
3. Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques
4. Identification and expression analysis of components involved in riceXa21-mediated disease resistance signalling
5. Role of ascorbic acid in enhancing hypoxia tolerance in roots of sensitive and tolerant apple rootstocks
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2. Antifungal efficacy of chitosan extracted from shrimp shell on strawberry (Fragaria × ananassa) postharvest spoilage fungi;Heliyon;2024-04
3. Alternatives to SO2 to maintain phenolic compounds and overall quality of ready-to-eat table grapes during long-term storage;New Zealand Journal of Crop and Horticultural Science;2023-06-07
4. Shelf‐life extension of Fragaria × ananassa Duch. using selenium nanoparticles synthesized from Cassia fistula Linn. leaves;Food Science & Nutrition;2023-04-21
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