Maintaining Quality of Fresh-Cut Mangoes Using Antibrowning Agents and Modified Atmosphere Packaging-Reference-Cited by-同舟云学术

Maintaining Quality of Fresh-Cut Mangoes Using Antibrowning Agents and Modified Atmosphere Packaging

Published:2000-08-10 Issue:9 Volume:48 Page:4204-4208
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

González-Aguilar G. A.¹,Wang C. Y.¹,Buta J. G.¹

Affiliation:

1. Horticultural Crops Quality Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, Beltsville, Maryland 20705-2350, and Centro de Investigación en Alimentación y Desarrollo, AC, Dirección de Tecnología de Alimentos de Origen Vegetal, Apartado Postal 1735, Hermosillo, Sonora (83000), Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991384j

Reference23 articles.

1. New approaches in improving the shelf life of minimally processed fruit and vegetables

Cited by 79 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. Improvement of Fresh-Cut Mangoes Preservation by Cold Plasma and Its Possible Mechanisms;Food and Bioprocess Technology;2024-09-09

2. Hurdle approach for enhancing storage life of minimally processed apple slices using active modified atmosphere packaging;Acta Physiologiae Plantarum;2023-12-18

3. Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?;International Journal of Food Sciences and Nutrition;2023-02-17

4. Inhibitory effects of dielectric barrier discharge cold plasma on pathogenic enzymes and anthracnose for mango postharvest preservation;Postharvest Biology and Technology;2023-02

5. Improving the quality of ‘Keitt’ Mango using pre-harvest calcium lactate treatment and post-harvest applications of kojic and ascorbic acids;The Journal of Horticultural Science and Biotechnology;2022-04-19