Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry-Reference-Cited by-同舟云学术

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Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry

Published:2019-02 Issue: Volume:148 Page:168-175
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Chen Hui-zhi,Zhang Min,Guo Zhimei

Funder

National Key R&D Program of China

Jiangsu Province (China) Key Project in Agriculture

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference40 articles.

1. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli;Alvarez;LWT - Food Sci. Technol.,2013

2. Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage;Ansorena;Postharvest Biol. Tec.,2011

3. Electronic nose as a non-destructive tool to characterise peach cultivars and to monitor their ripening stage during shelf-life;Benedetti;Postharvest Biol. Tec.,2008

4. Integrated modified atmosphere and humidity package design for minimally processed Broccoli (Brassica oleracea L. var. italica);Caleb;Postharvest Biol. Tec.,2016

5. Exposure to 1-methylcyclopropene (1-MCP) delays the effects of ethylene on fresh-cut broccoli raab (Brassica rapa L.);Cefola;Postharvest Biol. Tec.,2010

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