Comparative shelf life study of blackberry fruit in bio-based and petroleum-based containers under retail storage conditions

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1734-1740

  Joo, Minjung ^a   Lewandowski, Nathan ^a   Auras, Rafael ^a   Harte, Janice ^b   Almenar, Eva ^a  

^a Michigan State University   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Blackberry fruit (Rubus ursinus); Oriented poly(lactic acid); Oriented poly(styrene); Packaging; Shelf life

Indexed keywords

ANTHOCYANIN CONTENT; BLACKBERRY FRUIT (RUBUS URSINUS); COMMERCIALISATION; FUNGAL GROWTH; MARKETING STRATEGY; ORIENTED POLY(LACTIC ACID); ORIENTED POLY(STYRENE); PACKAGING DESIGNS; POLY(LACTIC ACID); POSTHARVEST; SHELF LIFE; STORAGE CONDITION; WEIGHT LOSS;

BODY FLUIDS; CONTAINERS; FRUITS; LACTIC ACID; MARKETING; PACKAGING; PH EFFECTS; STYRENE;

PACKAGING MATERIALS;

ANTHOCYANIN; PETROLEUM; POLYLACTIC ACID; POLYSTYRENE;

ACIDITY; ARTICLE; BLACKBERRY; CONTAINER; CONTENT ANALYSIS; CULTIVAR; FRUIT; FUNGUS GROWTH; PACKAGING; PERMEABILITY; PH MEASUREMENT; PHYSICAL CHEMISTRY; REPRODUCIBILITY; SHELF LIFE; STORAGE TEMPERATURE; WEIGHT REDUCTION;

RUBUS; RUBUS URSINUS;

EID: 79551558737     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.071     Document Type: Article

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