Combined effects of sodium chlorite dip treatment and chitosan coatings on the quality of fresh-cut d'Anjou pears

Postharvest Biology and Technology

Volumn 62, Issue 3, 2011, Pages 319-326

  Xiao, Zhenlei ^a   Luo, Yangchao ^a   Luo, Yaguang ^b   Wang, Qin ^a  

^a UNIVERSITY OF MARYLAND   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Carboxymethyl chitosan; Chitosan; Edible coating; Enzymatic browning; Fresh cut pear; Microbial inactivation; Polyphenol oxidase; Sodium chlorite; Weight loss

Indexed keywords

ESCHERICHIA COLI; PYRUS;

EID: 80053632669     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2011.07.007     Document Type: Article

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