Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films-Reference-Cited by-同舟云学术

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Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films

Published:2014-03 Issue: Volume:89 Page:11-18
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Peretto Greta,Du Wen-Xian,Avena-Bustillos Roberto J.,Sarreal Siov Bouy L.,Hua Sui Sheng T.,Sambo Paolo,McHugh Tara H.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference64 articles.

1. Characterization of phenolic compounds in strawberry (Fragaria×ananasa) fruit by different HPLC detectors and contribution of individual compounds to total antioxidant capacity;Abby;J. Agric. Food Chem.,2007

2. Conidial and mycelial-bound exo-pectinase of Aspergillus sp.;Aguilar;FEMS Microbiol. Lett.,1993

3. Methyl jasmonate in conjunction with ethanol treatment increases antioxidant capacity, volatile compounds and postharvest life of strawberry fruit;Aiala-Zavala;Eur. Food Res. Technol.,2005

4. Antimicrobial activity of Cinnamomum impressicostatum and C. pubescens and bioassay-guided isolation of bioactive (E) – Methyl cinnamate;Ali;J. Biol. Sci.,2010

5. Standard test methods for water vapor transmission of materials. E96−80;ASTM,1989

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