Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage
- Author
- ALI, Asgar1 ; MAHMUD TENGKU MUDA MUHAMMAD2 ; SIJAM, Kamaruzaman3 ; SIDDIQUI, Yasmeen4
[1] School of Biosciences, Faculty of Science, The University of Nottingham Malaysia Campus, Semenyih, 43500 Selangor, D.E., Malaysia
[2] Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, 43400 Selangor, D.E., Malaysia
[3] Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400 Selangor, D.E., Malaysia
[4] Laboratory of Food Crops and Floriculture, Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, 43400 Selangor, D.E., Malaysia - Source
Food chemistry. 2010, Vol 124, Num 2, pp 620-626, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chitosan Gaseous exchange Papaya Postharvest quality Sensory evaluation
- Keyword (fr)
- Analyse sensorielle Après récolte Carica papaya Chitosane Conservation aliment Enrobage Entreposage Froid Fruit Papaye Qualité Angiospermae Caricaceae Dicotyledones Spermatophyta
- Keyword (en)
- Sensory analysis Postharvest Carica papaya Chitosan Food preservation Coating Warehousing Cold Fruit Papaya Quality Angiospermae Caricaceae Dicotyledones Spermatophyta
- Keyword (es)
- Análisis sensorial Postcosecha Carica papaya Quitosano Conservación alimento Envoltura Almacenamiento Frío Fruto Papaya Calidad Angiospermae Caricaceae Dicotyledones Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23244203
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.06.085 
https://dx.doi.org/10.1016/j.foodchem.2010.06.085
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