Development of gelatin/agarose active coatings functionalized with Ocimum gratissimum L. essential oil for enhancing storability of ‘Booth 7’ avocado

Author:

Pham Bao-Tran Tran,Hoang Hong-Nhung Thi,Trinh Chinh Dung,Bui Quynh Thi Phuong,Phung Thanh Khoa,Nguyen Thuong Thi

Funder

Trường Đại học Nguyễn Tất Thành

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference94 articles.

1. Value Chain Assessment Report for Avocado, Cattle, Pepper and Cassava in Dak Lak Province of Central Highlands of Vietnam, ILRI Project Report;Karimov,2016

2. Postharvest shelf-life extension of avocados using methyl cellulose-based coating;Maftoonazad;LWT Food Sci. Technol.,2005

3. Low-temperature-modulated fruit ripening is independent of ethylene in “Sanuki Gold” kiwifruit;Mworia;J. Exp. Bot.,2012

4. Chilling injury in tropical and subtropical fruits: a cold storage problem and its remedies: a review;Patel;Int. J. Sci. Environ. Technol.,2016

5. Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado;Aguiló-Aguayo;LWT-Food Sci. Technol.,2014

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