Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review-Reference-Cited by-同舟云学术

Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

Published:2010-09 Issue:3 Volume:57 Page:139-148
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Oms-Oliu Gemma,Rojas-Graü Mª Alejandra,González Laura Alandes,Varela Paula,Soliva-Fortuny Robert,Hernando Mª Isabel Hernando,Munuera Isabel Pérez,Fiszman Susana,Martín-Belloso Olga

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference142 articles.

1. Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices;Agar;J. Food Sci.,1999

2. Cell wall stability of fresh-cut Fuji apples treated with calcium lactate;Alandes;J. Food Sci.,2006

3. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chem.,2008

4. Optimization of processing of fresh-cut pear;Arias;J. Sci. Food Agric.,2008

5. Purification and characterization of polyphenol oxidase form celery root (Apium graveolens) and the investigation on enzyme activity of some inhibitors;Aydemir;Int. J. Food Sci. Technol.,2006

Cited by 314 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Zein film loaded with Fructus Ligustri Lucidi essential oil: Preparation, characterization and application in fresh-cut apple preservation;Food Control;2025-01

2. Extending shelf-life of fresh-cut apples using manna from ash tree (Fraxinus angustifolia) as natural antioxidant agent in comparision with calcium ascorbate;Postharvest Biology and Technology;2024-08

3. Programmed cell death and postharvest deterioration of fresh horticultural products;Postharvest Biology and Technology;2024-08

4. Advances in strawberry postharvest preservation and packaging: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-07

5. Incorporation of ascorbic acid in chitosan-based coating combined with plasma-activated water: A technology for quality preservation of red grapes after simulated transportation;International Journal of Biological Macromolecules;2024-06