Effects of Combined Aqueous Chlorine Dioxide and Chitosan Coatings on Microbial Growth and Quality Maintenance of Fresh-Cut Bamboo Shoots (Phyllostachys praecox f. prevernalis.) During Storage

Food and Bioprocess Technology

Volumn 8, Issue 5, 2015, Pages 1011-1019

  Yang, Huqing ^a   Zheng, Jianying ^a   Huang, Chengqian ^a   Zhao, Xiaofei ^a   Chen, Huiyun ^a,b   Sun, Zhidong ^b  

^a ZHEJIANG A F UNIVERSITY   (China)

^b Ningbo Academy of Agricultural Sciences   (China)

Author keywords

Browning; Chitosan; Chlorine dioxide; Fresh cut bamboo shoots; Lignification

Indexed keywords

AEROBIC BACTERIA; AMINO ACIDS; CHITIN; CHITOSAN; CHLORINE; COATINGS; COLD STORAGE; FOOD STORAGE; MAINTENANCE;

BAMBOO SHOOTS; BROWNING; CHLORINE DIOXIDES; CINNAMYL ALCOHOL DEHYDROGENASE; LIGNIFICATION; PHENYLALANINE AMMONIA-LYASE; QUALITY MAINTENANCES; TOTAL AEROBIC BACTERIA;

BAMBOO;

PHYLLOSTACHYS PRAECOX;

EID: 84926158254     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1463-y     Document Type: Article

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