Simultaneous effects of hot water treatment with calcium and salicylic acid on shelf life and qualitative characteristics of strawberry during refrigerated storage-Reference-Cited by-同舟云学术

Simultaneous effects of hot water treatment with calcium and salicylic acid on shelf life and qualitative characteristics of strawberry during refrigerated storage

Published:2020-11-08 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Niazi Abdol‐Reza¹,Ghanbari Fardin¹^ORCID,Erfani‐Moghadam Javad¹

Affiliation:

1. Department of Horticultural Sciences Faculty of Agriculture Ilam University Ilam Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15005

Reference36 articles.

1. The language of calcium in postharvest life of fruits, vegetables and flowers

2. Impact of salicylic acid on post‐harvest physiology of horticultural crops;Asghari M.;Trends in Food Science & Technology,2010

3. Effect of pre- and postharvest salicylic acid treatment on ethylene production, fungal decay and overall quality of Selva strawberry fruit

4. Effects of calcium citrate and ascorbate as inhibitors of browning and softening in minimally processed ‘Birgah’ eggplants

5. Alginate oligosaccharide postharvest treatment preserve fruit quality and increase storage life via Abscisic acid signaling in strawberry

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3. The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing;Agronomy;2021-04-16