Effect of a novel edible composite coating based on gum arabic and chitosan on biochemical and physiological responses of banana fruits during cold storage

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5474-5482

  Maqbool, Mehdi ^a   Ali, Asgar ^a   Alderson, Peter G ^a   Zahid, Noosheen ^a   Siddiqui, Yasmeen ^b  

^a UNIVERSITY OF NOTTINGHAM MALAYSIA CAMPUS   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Banana; Chitosan; Gum arabic; Respiration; Scanning electron microscopy; Sensory characteristics; Shelf life

Indexed keywords

BANANA; GUM ARABIC; RESPIRATION; SENSORY CHARACTERISTICS; SHELF LIFE;

ADHESIVES; ATMOSPHERIC HUMIDITY; CHITOSAN; COATINGS; COLD STORAGE; COMPOSITE COATINGS; ETHYLENE; FOOD ADDITIVES; PHYSIOLOGICAL MODELS; PHYSIOLOGY; SCANNING ELECTRON MICROSCOPY; SUGARS;

FRUITS;

CHITOSAN; GUM ARABIC;

ARTICLE; BANANA; CHEMISTRY; COLD; FOOD PRESERVATION; FRUIT; METHODOLOGY; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; SENSATION; ULTRASTRUCTURE;

CHITOSAN; COLD TEMPERATURE; FOOD PRESERVATION; FRUIT; GUM ARABIC; MICROSCOPY, ELECTRON, SCANNING; MUSA; QUALITY CONTROL; SENSATION;

ACACIA SENEGAL;

EID: 79957943226     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200623m     Document Type: Article

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