Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 569-575

  Zhou, Ran ^a   Li, Yunfei ^b   Yan, Liping ^c   Xie, Jing ^a  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b SHANGHAI JIAO TONG UNIVERSITY   (China)

^c Gao'an Campus of Yichun University ^*  (China)

Author keywords

Edible film; Fruit; Quality; Texture properties

Indexed keywords

CDTA-SOLUBLE PECTINS; DEGRADING ENZYMES; EDIBLE COATING; EDIBLE FILMS; MEMBRANE INTEGRITY; MEMBRANE PERMEABILITY; PECTINESTERASE; POLYGALACTURONASE; PYRUS PYRIFOLIA NAKAI; QUALITY; TEXTURE PROPERTIES;

BRITTLENESS; CATALYSTS; CELL MEMBRANES; CELLULOSE; COLD STORAGE; CYTOLOGY; ENZYMES; FOOD ADDITIVES; FRACTURE MECHANICS; FRUITS; PLASTICITY; PRINCIPAL COMPONENT ANALYSIS; SODIUM; SUGAR (SUCROSE); TEXTURES; WATERWORKS;

COATINGS;

CELLULASE; CELLULOSE; HEMICELLULOSE; PECTIN; PECTINESTERASE; PEROXIDASE; POLYGALACTURONASE;

ARTICLE; CELL MEMBRANE PERMEABILITY; CONTROLLED STUDY; ELECTRIC CONDUCTIVITY; ENZYME ACTIVITY; FOOD COATING; FOOD QUALITY; FOOD STORAGE; PEAR; PYRUS PYRIFOLIA;

PYRUS; PYRUS PYRIFOLIA;

EID: 77955775787     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.075     Document Type: Article

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