Effect of Aloe vera gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit-Reference-Cited by-同舟云学术

Effect of Aloe vera gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit

Published:2021-09-25 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Amiri Saber¹^ORCID,Rezazad Bari Laya²,Malekzadeh Shahryar³,Amiri Samaneh¹,Mostashari Parisa⁴,Ahmadi Gheshlagh Parviz¹

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran

2. Department of Horticultural Sciences Faculty of Agriculture and Natural Resources Mohaghegh Ardabili University Ardabil Iran

3. Department of Food Science and Technology Faculty of Shahid Beheshti Urmia Branch, Technical and Vocational University (TVU) Urmia Iran

4. Nutrition and Food Sciences Research Center Tehran Medical Sciences Islamic Azad University Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15960

Reference43 articles.

1. Effect of pectin edible coating enriched with essential oils of citrus on strawberry quality during refrigerated storage and shelf life

2. The Effect of Sodium Alginate-Calcium Chloride Coating on the Quality Parameters and Shelf Life of Strawberry Cut Fruits

3. Improving strawberry fruit storability by edible coating as a carrier of thymol or calcium chloride;Amal S. H. A.;Journal of Horticultural Science & Ornamental Plants,2010

4. Effect of gelatin‐based edible coatings incorporated with aloe vera and green tea extracts on the shelf‐life of fresh‐cut apple;Amiri S.;Italian Journal of Food Science,2018

5. Natural protective agents and their applications as bio-preservatives in the food industry

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