Essential oils and natural plant extracts as antifungal ingredients of pectin-based edible composite coatings to control green mold and maintain postharvest quality of ‘Valencia’ oranges
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
https://www.actahort.org/members/showpdf?booknrarnr=1363_34
Reference21 articles.
1. Pectin–cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach.;Ayala-Zavala;Flavour Fragrance J.,2013
2. Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils.;Cháfer;J Food Sci,2012
3. In vitro activity of eighteen essential oils and some major components against common postharvest fungal pathogens of fruit.;Combrinck;Ind. Crops Prod.,2011
4. Antifungal activity of Brazilian red propolis extract and isolation of bioactive fractions by thin-layer chromatography-bioautography.;Dudoit;Food Chem,2020
5. The use of polysaccharide-based edible coatings enriched with essential oils to improve shelf-life of strawberries.;Guerreiro;Postharvest Biol. Technol.,2015
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