Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings

Postharvest Biology and Technology

Volumn 112, Issue , 2016, Pages 186-193

  Sanchís, Elena ^a   González, Sara ^b   Ghidelli, Christian ^a   Sheth, Chirag C ^b   Mateos, Milagros ^b   Palou, Lluís ^a   Pérez Gago, María B ^a  

^a INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

^b UNIVERSIDAD CEU CARDENAL HERRERA   (Spain)

Author keywords

Antimicrobial agents; Edible coatings; Food borne human pathogens; Minimally processed persimmon; Sensory and microbial quality; Shelf life

Indexed keywords

EID: 84947104426     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2015.09.024     Document Type: Article

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