Effectiveness of Hydrothermal-Calcium Chloride Treatment and Chitosan on Quality Retention and Microbial Growth during Storage of Fresh-Cut Papaya-Reference-Cited by-同舟云学术

Effectiveness of Hydrothermal-Calcium Chloride Treatment and Chitosan on Quality Retention and Microbial Growth during Storage of Fresh-Cut Papaya

Published:2015-01-27 Issue:3 Volume:80 Page:C594-C601
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ayón-Reyna Lidia E.¹,Tamayo-Limón Ransés¹,Cárdenas-Torres Feliznando¹,López-López Martha E.¹,López-Angulo Gabriela¹,López-Moreno Héctor S.¹,López-Cervántes Jaime²,López-Valenzuela José A.¹,Vega-García Misael O.¹

Affiliation:

1. Facultad de Ciencias Químico-Biológicas, Univ. Autónoma de Sinaloa; Cd. Universitaria; Av. de las Américas y Josefa Ortiz S/N 80010 Culiacán Sinaloa México

2. Inst. Tecnológico de Sonora; 5 de febrero 818 sur, Centro Ciudad Obregón Sonora México

Publisher

Wiley

Subject

Food Science

Reference41 articles.

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3. Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya;Brasil;LWT-Food Sci Technol,2012

4. The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase;Chávez-Sánchez;J Food Sci Technol,2013

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