Blue mold control and volatile compounds in “Fuji” apples treated with chitosan emulsion combined with essential oils-Reference-Cited by-同舟云学术

Blue mold control and volatile compounds in “Fuji” apples treated with chitosan emulsion combined with essential oils

Published:2022-09-17 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Heinzen Angélica Schmitz¹,Steffens Cristiano André¹,Laus Rogério¹,Soethe Cristina¹,Miqueloto Tiago¹,Lugaresi Adriana¹,Soardi Karina¹,Talamini do Amarante Cassandro Vidal¹

Affiliation:

1. Departament Agronomy Universidade do Estado de Santa Catarina (UDESC) Lages Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Universidade do Estado de Santa Catarina

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17108

Reference39 articles.

1. Chitosan activates defense/stress response(s) in the leaves of Oryza sativa seedlings

2. Efficacy of ginger oil and extract combined with gum arabic on anthracnose and quality of papaya fruit during cold storage

3. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple

4. Biological effects of essential oils – A review

5. Quitosana no controle de Penicillium sp na pós‐colheita de maçãs;Botelho R. V.;Revista Brasileira de Agroecologia,2010

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