Fungal Decay and Shelf Life of Oranges Coated With Chitosan and Bergamot, Thyme, and Tea Tree Essential Oils

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Chafer M ^a   Sanchez Gonzalez L ^a   González Martínez, Ch ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antimicrobial; Citrus fruit; Coatings; Essential oils; Postharvest

Indexed keywords

ANTIFUNGAL AGENT; BERGAMOT OIL; CHITOSAN; TEA TREE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; FOOD STORAGE; FRUIT; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; PENICILLIUM; SWEET ORANGE; THYMUS (PLANT);

ANTIFUNGAL AGENTS; CHITOSAN; CITRUS SINENSIS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; FRUIT; PENICILLIUM; PLANT OILS; TEA TREE OIL; THYMUS PLANT;

CITRUS; MELALEUCA ALTERNIFOLIA; PENICILLIUM ITALICUM; THYMUS VULGARIS;

EID: 84864595124     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02827.x     Document Type: Article

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