Potential of Essential Oils from Active Packaging to Highly Reduce Ethylene Biosynthesis in Broccoli and Apples-Reference-Cited by-同舟云学术

Potential of Essential Oils from Active Packaging to Highly Reduce Ethylene Biosynthesis in Broccoli and Apples

Published:2021-06-10 Issue:6 Volume:1 Page:1050-1058
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Navarro-Martínez Alejandra¹,López-Gómez Antonio²^ORCID,Martínez-Hernández Ginés Benito¹^ORCID

Affiliation:

1. Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia Spain

2. Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, Campus Muralla del Mar, 30202 Cartagena, Murcia Spain

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00071

Reference53 articles.

1. Postharvest losses of fruit and vegetables during retail and in consumers’ homes: Quantifications, causes, and means of prevention

2. Transforming our world: The 2030 agenda for sustainable development; United Nations: New York, USA, 2015.

3. Ethylene Biosynthesis and its Regulation in Higher Plants

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