Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel-Reference-Cited by-同舟云学术

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Published:2020-06-25 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Hosseinifarahi Mehdi¹^ORCID,Jamshidi Ehsan²,Amiri Sedigheh²^ORCID,Kamyab Freshteh³,Radi Mohsen²^ORCID

Affiliation:

1. Department of Horticultural Science Yasooj Branch Islamic Azad University Yasooj Iran

2. Department of Food Science Yasooj Branch Islamic Azad University Yasooj Iran

3. Department of Horticultural Science Rafsanjan Branch Islamic Azad University Rafsanjan Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14647

Reference75 articles.

1. Combination method of UV-B and UV-C prevents post-harvest decay and improves organoleptic quality of peach fruit

2. Comparative estimation of alginate and soy based coatings on PH and vitamin C contents of strawberry (Fragaria ananassa l) at controlled climate chamber;Ahmed W.;Journal of Food Processing and Technology,2013

3. Postharvest gum Arabic and salicylic acid dipping affect quality and biochemical changes of ‘Grand Nain’ bananas during shelf life

4. Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit

5. Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage

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