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- Jiang, Fangjun, et al. Show all 4 Authors
- Journal of the science of food and agriculture 2019 v.99 no.13 pp. 6032-6041
- Escherichia coli; Staphylococcus aureus; ascorbic acid; carbon quantum dots; chitosan; coatings; cucumbers; enzyme activity; enzyme inhibition; firmness; flavor; fresh-cut produce; hydrogen bonding; macroalgae; modified atmosphere packaging; molds (fungi); peroxidases; shelf life; storage temperature; total soluble solids; yeasts
- ... BACKGROUND: In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut ...