Chemical dips and edible coatings to retard softening and browning of fresh-cut banana-Reference-Cited by-同舟云学术

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Chemical dips and edible coatings to retard softening and browning of fresh-cut banana

Published:2010 Issue:1 Volume:2 Page:13
ISSN:1744-7550
Container-title:International Journal of Postharvest Technology and Innovation
language:en
Short-container-title:IJPTI

Author:

Bico Sheryl Lozel Sadili,Raposo Maria Filomena De Jesus,Morais Rui Manuel Santos Costa De,Morais Alcina Maria Miranda Bernardo De

Publisher

Inderscience Publishers

Subject

Agronomy and Crop Science,Food Science

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut water;Food Science & Nutrition;2024-06-25

2. Pectin-Based Edible Coating Combined with Chemical Dips Containing Antimicrobials and Antibrowning Agents to Maintain Quality of Fresh-Cut Pears;Horticulturae;2022-05-17

3. Effect of Different Plant Extracts on Olfactory Response of Bactrocera zonata Saunder and Postharvest Quality of Banana (Musa acuminata Colla);Pakistan Journal of Zoology;2022

4. Suitability of bio-extracts with coating materials on physicochemical quality of tomato fruits (Solanum Lycopersicum L.) stored at ambient temperature;International Journal of Agricultural Science and Food Technology;2021-11-10

5. Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits;Horticulturae;2021-11-05

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