Effects of under-water cutting treatments on oleocellosis development, quality and shelf-life of minimally processed Persian lime fruit-Reference-Cited by-同舟云学术

Effects of under-water cutting treatments on oleocellosis development, quality and shelf-life of minimally processed Persian lime fruit

Published:2019-10 Issue: Volume:156 Page:110953
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Soriano-Melgar Lluvia de Abril Alexandra,Raddatz-Mota Denise,Díaz de León-Sánchez Fernando,Rodríguez-Verástegui Lizette Liliana,Rivera-Cabrera Fernando

Funder

Universidad Autónoma Metropolitana-Iztapalapa

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference52 articles.

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3. Quality retention and potential shelf-life of fresh-cut lemons as affected by cut type and temperature;Artés-Hernández;Postharvest Biol. Technol.,2007

4. Fresh-cut fruit and vegetables: emerging eco-friendly techniques for sanitation and preserving safety;Artés-Hernández,2017

5. Biological effects of essential oils; a review;Bakkali;Food Chem. Toxicol.,2008

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3. Fabrication of different nanocrystal (CNC)-based coatings for the enhancement of shelf life and quality of minimally processed fruits;Cellulose;2023-11-22

4. Changes in sugar, organic acid and free amino acid levels and the expression of genes involved in the primary metabolism of oleocellosis in citrus peels;Journal of Plant Physiology;2023-01

5. The technology life cycle of Persian lime. A patent based analysis;Heliyon;2022-11