Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage-Reference-Cited by-同舟云学术

Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage

Published:2019-05-29 Issue:8 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Wen Ming¹²^ORCID,Lin Xian²,Yu Yuanshan²,Wu Jijun²,Xu Yujuan²,Xiao Gengsheng²

Affiliation:

1. Guangdong Province Key Laboratory of Postharvest Physiology and Technology of Fruits and Vegetables College of Horticulture, South China Agricultural University Guangzhou China

2. Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12934

Reference48 articles.

1. Biotechnological production and application of the antibiotic pimaricin: biosynthesis and its regulation

2. Phenolic composition and antioxidant activity of white mulberry (Morus albaL.) fruits

3. Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit

4. Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)

5. Use of surface coatings with natamycin to improve the storability of Hami melon at ambient temperature

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