Effect of gaseous chlorine dioxide (ClO2 ) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape-Reference-Cited by-同舟云学术

Effect of gaseous chlorine dioxide (ClO2 ) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape

Published:2018-05-18 Issue:7 Volume:42 Page:e13662
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Chen Shoujiang¹^ORCID,Wang Haiou¹,Wang Rongrong¹,Fu Qingquan¹,Zhang Wei¹

Affiliation:

1. College of Food Science, Nanjing Xiaozhuang University, No. 3601, Hongjing Road; Nanjing 210017 China

Funder

National Natural Science Foundation of China

Nanjing Xiaozhuang University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13662/fullpdf

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3. Modified atmosphere packaging and ethanol vapor to control decay of ‘Red Globe’ table grapes during storage;Candir;Postharvest Biology and Technology,2012

4. Evaluation of the use of sulfur dioxide to reduce postharvest losses on dark and green figs;Cantín;Postharvest Biology & Technology,2011

5. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes;Cantos;Journal of Agricultural and Food Chemistry,2002

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