Quality preservation of minimally processed pomegranate cv. Jahrom arils based on chitosan and organic acid edible coatings
Author:
Affiliation:
1. Department of Horticulture SciencesUniversity of Hormozgan Bandar Abbas Iran
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12752
Reference43 articles.
1. Effect of Chitosan Edible Coating on Quality Attributes of Pomegranate Arils During Cold Storage
2. Methyl jasmonate in conjunction with ethanol treatment increases antioxidant capacity, volatile compounds and postharvest life of strawberry fruit
3. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit
4. Effects of edible coating of minimally processed pomegranate fruit;Ayşe Tülin Ö.;Journal of Horticulture, Forestry and Biotechnology,2017
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2. A New Approach for Extending Shelf-Life of Pomegranate Arils with Combined Application of Salicylic Acid and Methyl Jasmonate;Horticulturae;2023-02-08
3. Application of Aloe vera Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils;Foods;2022-08-18
4. Chitosan-Cinnamon Oil Coating Maintains Quality and Extends Shelf Life of Ready-to-Use Pomegranate Arils under Low-Temperature Storage;Journal of Food Quality;2022-07-09
5. Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review;International Journal of Molecular Sciences;2021-03-05
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