Edible coating effects on postharvest quality of green bell peppers

Journal of Food Science

Volumn 61, Issue 1, 1996, Pages 176-179

  Lerdthanangkul, Sirichit ^a,b   Krochta, John M ^c  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b KASETSART UNIVERSITY   (Thailand)

^c Univ of California   (United States)

Author keywords

Edible coatings; Firmness; Green peppers; Respiration; Texture

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM; PROPOLIS;

EID: 0001606914     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14753.x     Document Type: Article

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