Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life of shiitake mushroom (Lentinus edodes)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 1, 2012, Pages 188-196

  Jiang, Tianjia ^a   Feng, Lifang ^a   Zheng, Xiaolin ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

chitosan; postharvest quality; shelf life; shiitake mushroom; thyme oil

Indexed keywords

ASCORBIC ACIDS; CHITOSAN COATINGS; ELECTROLYTE LEAKAGE; LENTINUS EDODES; MALONDIALDEHYDE; OVERALL QUALITY; PHENOLIC COMPOUNDS; POSTHARVEST; POSTHARVEST QUALITY; RESPIRATION RATE; SENSORY EVALUATION; SENSORY QUALITIES; SHELF LIFE; SHIITAKE MUSHROOM; STORAGE PERIODS; THYME OIL; TOTAL PHENOLICS; WEIGHT LOSS;

ALDEHYDES; CHITOSAN; COATINGS; FUNGI; KETONES; ORGANIC ACIDS; PHENOLS; TISSUE;

QUALITY CONTROL;

CHITOSAN; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD PRESERVATION; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; LENTINULA EDODES; METHODOLOGY; ODOR; TASTE; THYMUS (PLANT);

CHITOSAN; FOOD PRESERVATION; FOOD STORAGE; HUMANS; ODORS; PLANT OILS; SHIITAKE MUSHROOMS; TASTE; THYMUS PLANT;

BASIDIOMYCOTA; LENTINULA EDODES; THYMUS VULGARIS;

EID: 84855765516     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202638u     Document Type: Article

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