Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges-Reference-Cited by-同舟云学术

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Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges

Published:2018-03 Issue: Volume:137 Page:9-20
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Saberi Bahareh,Golding John B.,Marques José R.,Pristijono Penta,Chockchaisawasdee Suwimol,Scarlett Christopher J.,Stathopoulos Costas E.

Funder

University of Newcastle

NSW

the Australian Citrus Postharvest Science Program

Horticulture Innovation Australia Ltd.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference46 articles.

1. Postharvest peel pitting at non-chilling temperatures in grapefruit is promoted by changes from low to high relative humidity during storage;Alférez;Postharvest Biol. Technol.,2004

2. Development of polysaccharides-based edible coatings for citrus fruits a layer-by-layer approach;Arnon;Food Chem.,2015

3. Effect of coatings and prolonged storage conditions on fresh orange flavor volatiles, degrees Brix, and ascorbic acid levels;Baldwin;J. Agric. Food Chem.,1995

4. Edible Coating and Films to Improve Food Quality;Baldwin,2011

5. Edible coatings for fresh fruits and vegetables, past, present and future;Baldwin,1994

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