Influence of shea butter, bee wax and cassava starch coatings on enzyme inactivation, antioxidant properties, phenolic compounds and quality retention of tomato (Solanum lycopersicum) fruits-Reference-Cited by-同舟云学术

Influence of shea butter, bee wax and cassava starch coatings on enzyme inactivation, antioxidant properties, phenolic compounds and quality retention of tomato (Solanum lycopersicum) fruits

Published:2022-06 Issue:1 Volume:2 Page:100041
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Osae Richard,Apaliya Maurice Tibiru,Alolga Raphael N.,Kwaw Emmanuel,Otu Phyllis Naa Yarley,Akaba Selorm

Publisher

Elsevier BV

Reference29 articles.

1. Improvement of shelf life and sensory quality of pummelos by fruit waxing and wrapping;Aji;Journal of Tropical Crop Science,2017

2. Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage;Ali;Postharvest Biology and Technology,2013

3. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit;Ali;Postharvest Biology and Technology,2010

4. Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality;Chrysargyris;New Zealand Journal of Crop and Horticultural Science,2016

5. Effect of edible coatings, storage time and maturity stage on overall quality of tomato fruits;de Jesús Dávila-Aviña;American Journal of Agricultural and Biological Sciences,2011

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