Persimmon preservation using edible coating of chitosan enriched with ginger oil and visualization of internal structure changes using X-ray computed tomography-Reference-Cited by-同舟云学术

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Persimmon preservation using edible coating of chitosan enriched with ginger oil and visualization of internal structure changes using X-ray computed tomography

Published:2024-03 Issue: Volume:262 Page:130014
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Phuong Nguyen Thi Hang,TANAKA Fumina,Wardana Ata Aditya,Van Tran Thi,Yan Xirui,Nkede Francis Ngwane,Tanaka Fumihiko

Funder

Japan Society for the Promotion of Science

JSPS

Publisher

Elsevier BV

Reference54 articles.

1. Effect of gelatin-based coating containing frog skin oil on the quality of persimmon and its characteristics;Kingwascharapong;Sci. Hortic.,2020

2. 1-Methylcyclopropene containing-papers suppress the disassembly of cell wall polysaccharides in Anxi persimmon fruit during storage;Wang;Int. J. Biol. Macromol.,2020

3. Effects of ethylene and 1-methylcyclopropene treatments on physiological changes and ripening-related gene expression of ‘Mopan’ persimmon fruit during storage;Kou;Postharvest Biol. Technol.,2020

4. Effective transport and storage condition for preserving the quality of ‘Jiro’ persimmon in export market;Fahmy;Agric. Agric. Sci. Proc.,2016

5. Effects of ethylene and 1-methylcyclopropene treatments on physiological changes and ripening-related gene expression of ‘Mopan’ persimmon fruit during storage;Kou;Postharvest Biol. Technol.,2020

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