Effect of lemon essential oil-enriched coating on the postharvest storage quality of citrus fruits

Author:

ZHANG Weiqing1ORCID,LIN Mei1,FENG Xianju1,YAO Zhoulin1,WANG Tianyu1,XU Chengnan1

Affiliation:

1. Zhejiang Institute of Citrus Research, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference39 articles.

1. Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit;Ali S.;Postharvest Biology and Technology,2019

2. Antioxidant activity, ascorbic acid and total phenol of exotic fruit occurring in Brazil;Assis S. A.;International Journal of Food Sciences and Nutrition,2009

3. Biological effects of essential oils-a review;Bakkali F.;Food and Chemical Toxicology,2008

4. Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne);Basaglia R. R.;Food Bioscience,2021

5. Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum;Caccioni D. R. L.;International Journal of Food Microbiology,1998

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