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