Effect of edible coatings on quality and shelf life of carambola (Averrhoa carambola L.) fruit during storage

Journal of Food Science and Technology

Volumn 52, Issue 1, 2015, Pages 78-91

  Gol, Neeta B ^a   Chaudhari, Manu L ^a   Rao, T V Ramana ^a  

^a SARDAR PATEL UNIVERSITY   (India)

Author keywords

Carambola; Edible coatings; Enzymes; Postharvest quality; Shelf life

Indexed keywords

ASCORBIC ACID; COATINGS; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYMES; FOOD ADDITIVES; FOOD STORAGE; FRUITS; PETROLEUM RESERVOIR EVALUATION;

CARAMBOLA; CELL WALL-DEGRADING ENZYMES; EDIBLE COATING; PIGMENT DEGRADATION; POSTHARVEST QUALITY; SHELF LIFE; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS;

QUALITY CONTROL;

EID: 84921068735     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0988-9     Document Type: Article

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