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

2015

Sanchs, Elena | Sara GonzlezauthorPASAPTA. Universidad CEUCardenal Herrera, 46113 Moncada, Valencia, Spain | Christian GhidelliauthorCentro de Tecnologa Poscosecha (CTP), Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Valencia, Spain | Chirag C. ShethauthorPASAPTA. Universidad CEUCardenal Herrera, 46113 Moncada, Valencia, Spain | Milagros MateosauthorPASAPTA. Universidad CEUCardenal Herrera, 46113 Moncada, Valencia, Spain | Llus PalouauthorCentro de Tecnologa Poscosecha (CTP), Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Valencia, Spain | Mara B. Prez-GagoauthorCentro de Tecnologa Poscosecha (CTP), Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Valencia, SpainIVIAFundacin AGROALIMED, 46113 Moncada, Valencia, Spain


Bibliographic information
Other Subjects
Storage time; Sodium benzoate; Minimally processed persimmon; Molds (fungi); Growth retardation; Microbial growth; Food-borne human pathogens; Shelf life; Aqueous solutions; Sensory and microbial quality; Persimmons; Aerobes; Coatings; Potassium sorbate
Language
English
Type
Text; Journal Article

2016-11-15
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