Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit

International Journal of Food Microbiology

Volumn 166, Issue 3, 2013, Pages 391-398

  Fagundes, Cristiane ^a   Pérez Gago, María B ^b   Monteiro, Alcilene R ^a   Palou, Lluís ^b  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

Author keywords

Black rot; Food antimicrobials; Gray mold; Lycopersicon esculentum; Postharvest disease

Indexed keywords

ACETIC ACID; AMMONIUM CARBONATE; AMMONIUM PHOSPHATE; BENZOIC ACID; FOOD ADDITIVE; FORMATE SODIUM; HYDROXYPROPYLMETHYLCELLULOSE; LIPID; POTASSIUM BICARBONATE; POTASSIUM CARBONATE; POTASSIUM SILICATE; PROPIONATE SODIUM; SODIUM ETHYLPARABEN; SODIUM METHYLPARABEN; SODIUM PROPYLPARABEN; SORBATE POTASSIUM; UNCLASSIFIED DRUG;

AGRICULTURAL INOCULATION; ALTERNARIA ALTERNATA; ANTIFUNGAL ACTIVITY; ARTICLE; BLACK ROT; BOTRYTIS; BOTRYTIS CINEREA; CHERRY; CONTROLLED STUDY; DISEASE SEVERITY; DRUG COATING; IMMERSION; IN VITRO STUDY; IN VIVO STUDY; INCUBATION TEMPERATURE; INCUBATION TIME; MORBIDITY; PATHOGENESIS; POSTHARVEST PERIOD; TOMATO;

ALTERNARIA ALTERNATA; BOTRYOTINIA FUCKELIANA; LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 84883659046     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.08.001     Document Type: Article

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