Related references
Note: Only part of the references are listed.Influence of lipid and polysaccharide based edible coatings on quality of guava fruits during storage
Janagam Venu Madhav et al.
INDIAN JOURNAL OF HORTICULTURE (2020)
The effect of the layer-by-layer (LBL) edible coating on strawberry quality and metabolites during storage
Jiawei Yan et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)
Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.)
M. Sneha Nair et al.
FOOD CHEMISTRY (2018)
Influence of edible coatings on physiological and biochemical attributes of Japanese plum (Prunus salicina Lindell cv. Santa Rosa)
P. Kumar et al.
FRUITS (2018)
Delayed pericarp hardening of cold stored mangosteen (Garcinia mangostana L.) upon pre-treatment with the stress hormones methyl jasmonate and salicylic acid
Maysoun A. Mustafa et al.
SCIENTIA HORTICULTURAE (2018)
Effect of chitosan coating on postharvest life and quality of plum during storage at low temperature
Pushpendra Kumar et al.
SCIENTIA HORTICULTURAE (2017)
Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings
Chandrahas Vishwasrao et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Postharvest chitosan-g-salicylic acid application alleviates chilling injury and preserves cucumber fruit quality during cold storage
Youzuo Zhang et al.
FOOD CHEMISTRY (2015)
Combined effects of chemical and physical elicitors on postharvest quality of custard apple (Annona squamosa L., cv. Balanagar)
Pinal B. Vyas et al.
SCIENTIA HORTICULTURAE (2015)
Antimicrobial activity of chitosan enriched with lemongrass oil against anthracnose of bell pepper
Asgar Ali et al.
FOOD PACKAGING AND SHELF LIFE (2015)
Double Layer Coatings: A New Technique for Maintaining Physico-Chemical Characteristics and Antioxidant Properties of Dragon Fruit During Storage
Asgar Ali et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate-Chitosan Combination
Elena Poverenov et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Regulation of lignin biosynthesis in fruit pericarp hardening of mangosteen (Garcinia mangostana L.) after impact
Chanattika Kamdee et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2014)
Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life
M. L. Zambrano-Zaragoza et al.
FOOD RESEARCH INTERNATIONAL (2013)
Postharvest application of salicylic acid enhanced antioxidant enzyme activity and maintained quality of peach cv. 'Flordaking' fruit during storage
Muhammad Javed Tareen et al.
SCIENTIA HORTICULTURAE (2012)
Effect of salicylic acid treatment on alleviating postharvest chilling injury of 'Qingnai' plum fruit
Zisheng Luo et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2011)
Impact of salicylic acid on post-harvest physiology of horticultural crops
Mohammadreza Asghari et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Effect of salicylic acid on the antioxidant system in the pulp of 'Cara cara' navel orange (Citrus sinensis L. Osbeck) at different storage temperatures
Ren-Hua Huang et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)
Effect of pre- and postharvest salicylic on ethylene production, fungal decay acid treatment and overall quality of Selva strawberry fruit
Mesbah Babalar et al.
FOOD CHEMISTRY (2007)
Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage
Lijun Wang et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2006)
Antioxidant enzymes and isoflavonoids in chilled soybean (Glycine max (L.) Merr.) seedlings
MM Posmyk et al.
JOURNAL OF PLANT PHYSIOLOGY (2005)
Methyl jasmonate treatments reduce chilling injury and activate the defense response of guava fruits
GA González-Aguilar et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2004)
Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine:: CUPRAC method
R Apak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Share Paper
