A combination of marine yeast and food additive enhances preventive effects on postharvest decay of jujubes (Zizyphus jujuba)

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 835-840

  Wang, Yifei ^a   Tang, Fei ^a   Xia, Jindan ^a   Yu, Ting ^a   Wang, Jun ^a   Azhati, Remila ^a   Zheng, Xiao Dong ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Biocontrol; Carboxymethylcellulose sodium; Enzyme activity; Fruit quality; Rhodosporidium paludigenum

Indexed keywords

BLACK ROT; CARBOXY METHYLCELLULOSE; FOOD QUALITY; FRUIT QUALITY; MALONDIALDEHYDE; MARINE YEASTS; POSTHARVEST; RHODOSPORIDIUM PALUDIGENUM; SUPEROXIDE DISMUTASES; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS; TRANSIENT CHANGES; WINTER JUJUBE;

ALDEHYDES; BIOCONTROL; COLOR COMPUTER GRAPHICS; ENZYMES; FOOD ADDITIVES; FRUITS; OXYGEN; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS; SODIUM; YEAST;

ENZYME ACTIVITY;

AGAR; CARBOXYMETHYLCELLULOSE; GLUCOSE; MALONALDEHYDE; PEROXIDASE; SUPEROXIDE DISMUTASE;

ARTICLE; CONTROL GROUP; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD QUALITY; FRUIT; JUJUBE; MARINE SPECIES; NONHUMAN; OXIDATION; POSTHARVEST DECAY; RHODOSPORIDIUM; RHODOSPORIDIUM PALUDIGENUM; SURVIVAL; WINTER; YEAST;

RHODOSPORIDIUM PALUDIGENUM; ZIZIPHUS; ZIZIPHUS JUJUBA;

EID: 78149407997     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.032     Document Type: Article

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