Effect of trisodium phosphate dipping treatment on the quality and energy metabolism of apples-Reference-Cited by-同舟云学术

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Effect of trisodium phosphate dipping treatment on the quality and energy metabolism of apples

Published:2019-02 Issue: Volume:274 Page:324-329
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ge Yonghong,Chen Yanru,Li Canying,Wei Meilin,Li Xihong,Li Shuang,Lu Shulai,Li Jianrong

Funder

National Natural Science Foundation of China

Research and Development

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality;Aguayo;Postharvest Biology & Technology,2015

2. Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit;Arnon;Postharvest Biology & Technology,2014

3. Postharvest variation in cellulose, polygalacturonase and pectinmethylesterase in avocado fruit in relation to respiration and ethylene production;Awad;Plant Physiology,1979

4. Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit;Batista;Food Chemistry,2018

5. Control of histamine-producing bacteria and histamine formation in fish muscle by trisodium phosphate;Bjornsdottir-Butler;Journal of Food Science,2015

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