Carboxymethyl Cellulose Coating and Low-Dose Gamma Irradiation Improves Storage Quality and Shelf Life of Pear (Pyrus Communis L., Cv. Bartlett/William)

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Hussain, Peerzada R ^a   Meena, Raghuveer S ^a   Dar, Mohd A ^a   Wani, Ali M ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Edible coating; Irradiation; Physicochemical properties

Indexed keywords

CARBOHYDRATE; CARBOXYMETHYLCELLULOSE; CHLOROPHYLL; PECTIN;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD CONTROL; FOOD IRRADIATION; FREEZING; FRUIT; GAMMA RADIATION; METHODOLOGY; MICROBIOLOGY; PEAR; PHYSICAL CHEMISTRY; QUALITY CONTROL; RADIATION EXPOSURE; TEMPERATURE;

CARBOHYDRATES; CARBOXYMETHYLCELLULOSE SODIUM; CHLOROPHYLL; COLONY COUNT, MICROBIAL; FOOD IRRADIATION; FOOD MICROBIOLOGY; FRUIT; GAMMA RAYS; PECTINS; PHYSICOCHEMICAL PHENOMENA; PYRUS; QUALITY CONTROL; REFRIGERATION; TEMPERATURE;

MALUS X DOMESTICA; PYRUS; PYRUS COMMUNIS;

EID: 78149390110     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01868.x     Document Type: Article

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