A combination of hot air treatment and nano-packing reduces fruit decay and maintains quality in postharvest Chinese bayberries

Journal of the Science of Food and Agriculture

Volumn 90, Issue 14, 2010, Pages 2427-2432

  Wang, Kaituo ^a   Jin, Peng ^a   Shang, Haitao ^a   Li, Hongmei ^a   Xu, Feng ^a   Hu, Qiuhui ^a   Zheng, Yonghua ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chinese bayberry; Decay; Hot air treatment; Nano packing; Quality

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; ETHYLENE; ETHYLENE DERIVATIVE; FUNGICIDE; MERCURY; NANOPARTICLE; PICRIC ACID; TITANIUM; TITANIUM DIOXIDE;

AIR; ARTICLE; BIOSYNTHESIS; CELL MEMBRANE; CELL RESPIRATION; DRUG EFFECT; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; LIPID PEROXIDATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; MYRICACEAE; PENICILLIUM; PLANT;

AIR; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CELL MEMBRANE; CELL RESPIRATION; ETHYLENES; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; FUNGICIDES, INDUSTRIAL; HOT TEMPERATURE; LIPID PEROXIDATION; MERCURY; MYRICA; NANOPARTICLES; PENICILLIUM; PICRATES; PLANTS; TITANIUM;

BERBERIDACEAE; MORELLA; PENICILLIUM CITRINUM;

EID: 78650692597     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4102     Document Type: Article

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