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- Xiao, Zhenlei; Luo, Yangchao; Luo, Yaguang; Wang, Qin
- Postharvest biology and technology 2011 v.62 no.3 pp. 319
- Escherichia coli O157; antibacterial properties; catechol oxidase; chitosan; coatings; color; discoloration; edible films; enzymatic browning; enzyme activity; enzyme inhibition; firmness; food preservation; fresh-cut foods; fruit quality; fruits; pears; sodium chloride; vegetables; weight loss
- ... This study evaluated the effects of sodium chlorite (SC) alone and its sequential treatment with edible coatings on browning inhibition and quality maintenance of fresh-cut d’Anjou pears. Edible coatings were prepared from chitosan (CH) and its water-soluble derivative carboxymethyl chitosan (CMCH), separately. Pear wedges were immersed in SC solution, followed by coating with CH or CMCH solutions ...
- Hertog, Maarten L.A.T.M.; Rudell, David R.; Pedreschi, Romina; Schaffer, Robert J.; Geeraerd, Annemie H.; Nicolaï, Bart M.; Ferguson, Ian
- Postharvest biology and technology 2011 v.62 no.3 pp. 223
- environmental factors; food crops; food quality; genetic traits; postharvest systems; raw foods
- ... According to the dictionary, a system is something like “a group or combination of interrelated, interdependent, or interacting elements forming a collective entity”. In postharvest, fresh harvested food crops can be considered isolated small scale systems. Postharvest research aims to understand the quality of these ‘systems’ as influenced by postharvest conditions. The phenotypic quality of hort ...