Influence of natural antifungal coatings produced by Lacto-fermented antifungal substances on respiration, quality, antioxidant attributes, and shelf life of mango (Mangifera indica L.)

Author:

Ranjith Fernando H.,Ariffin Siti Hajar,Muhialdin Belal J.,Yusof Noor Liyana,Mohammed Nameer K.,Marzlan Anis Asyila,Hussin Anis Shobirin Meor

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference60 articles.

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2. Postharvest quality of mango (Mangifera indica L.) fruit as affected by chitosan coating;Abbasi;Pak. J. Bot.,2009

3. Postharvest ripening and shelf life of mango (Mangifera indica L.) fruit as influenced by 1-methylcyclopropene and polyethylene packaging. Ethiop;Ayele;J. Agric. Sci.,2012

4. Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage;Baldwin;Postharvest Biol. Technol.,1999

5. Antifungal lactic acid bacteria isolated from fermented beverages with activity against Colletotrichum gloeosporioides;Barrios-Roblero;Food Biosci.,2019

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