Modified Atmosphere Packaging of Banana (cv. Pachbale) with Ethylene, Carbon di-oxide and Moisture Scrubbers and Effect on its Ripening Behaviour

Author:

. O.P. Chauhan,. P.S. Raju,. D.K. Dasgupta,. A.S. Bawa

Publisher

Science Alert

Subject

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. Active food packaging to control carbon dioxide;Packaging Technology and Science;2021-12-22

2. Nanocomposite base on carboxymethylcellulose hydrogel: Simultaneous absorbent of ethylene and humidity to increase the shelf life of banana fruit;International Journal of Biological Macromolecules;2021-12

3. Modelling the impact of relative humidity and storage temperature on transpiration rate of black carrot;Journal of Food Processing and Preservation;2021-05-17

4. Active Packaging Techniques to Modify Atmosphere in Food Packages;Modified Atmosphere Packaging of Foods;2021-02-02

5. Packaging Technologies for Banana and Banana Products;Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition;2020-07-24

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