Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage
Authors:
- Ran ZhouRZRan Zhou
- Yun MoYMYun Mo
- Yunfei LiYLYunfei Li
- Yanyun ZhaoYZYanyun Zhao
- Guixiang ZhangGZGuixiang Zhang
- Yunsheng HuYHYunsheng Hu
- 1 July 2008
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 49 (1) , 171-179
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
- Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural propertiesJournal of Food Engineering, 2007
- EFFECTS OF STORAGE TEMPERATURE ON TEXTURAL PROPERTIES OF CHINESE BAYBERRY FRUITJournal of Texture Studies, 2007
- Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf lifeFood Chemistry, 2007
- Effects of high O2 levels on post-harvest quality and shelf life of table grapes during long-term storageEuropean Food Research and Technology, 2005
- Functional Properties of Antimicrobial Lysozyme‐Chitosan Composite FilmsJournal of Food Science, 2004
- Present and Future Role of Chitin and Chitosan in FoodMacromolecular Bioscience, 2003
- Effects of shrink film wrapping and storage temperature on the shelf life and quality of pomegranate fruits cv. GaneshPostharvest Biology and Technology, 2001
- Development of advanced edible coatings for fruitsTrends in Food Science & Technology, 1999
- Effect of Coatings and Prolonged Storage Conditions on Fresh Orange Flavor Volatiles, Degrees Brix, and Ascorbic Acid LevelsJournal of Agricultural and Food Chemistry, 1995
- Resistance of Citrus Fruit to Mass Transport of Water Vapor and Other GasesPlant Physiology, 1985