Effects of Chitosan-Essential Oil Coatings on Safety and Quality of Fresh Blueberries

Journal of Food Science

Volumn 79, Issue 5, 2014, Pages

  Sun, Xiuxiu ^a   Narciso, Jan ^b   Wang, Zhe ^b   Ference, Christopher ^b   Bai, Jinhe ^b   Zhou, Kequan ^a  

^a WAYNE STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Antimicrobial activity; Blueberry; Chitosan coating; Essential oil; Postharvest

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; PENICILLIUM DIGITATUM; VACCINIUM;

ACROLEIN; ANTIINFECTIVE AGENT; CARVACROL; CHITOSAN; CINNAMALDEHYDE; ESSENTIAL OIL; TERPENE;

ANALOGS AND DERIVATIVES; BACTERIUM; BLUEBERRY; DRUG EFFECTS; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FRUIT; FUNGUS; HARDNESS; HUMAN; MICROBIOLOGY; PROCEDURES; STANDARDS;

ACROLEIN; ANTI-INFECTIVE AGENTS; BACTERIA; BLUEBERRY PLANT; CHITOSAN; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; FRUIT; FUNGI; HARDNESS; HUMANS; MONOTERPENES; OILS, VOLATILE;

EID: 84899993678     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12447     Document Type: Article

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