Effect of Methylcellulose-Based Edible Coating on Strawberry Fruit's Quality Maintenance During Storage

Effect of chitosan-based edible coating on antioxidants, antioxidant enzyme system, and postharvest fruit quality of strawberries (Fragaria x aranassa Duch.)

(2012) Shiow Y. Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno)

(2011) María Llanos Navarro-Tarazaga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Freezing of strawberries by immersion in CaCl2 solutions

(2010) Carolina D. Galetto et al.   FOOD CHEMISTRY

Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages

(2010) Lívia de L. de O. Pineli et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of allyl isothiocyanate on antioxidants and fruit decay of blueberries

(2009) Shiow Y. Wang et al.   FOOD CHEMISTRY

Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria×ananassa) preservation quality

(2009) Yan Fan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidants, Phenolic Compounds, and Nutritional Quality of Different Strawberry Genotypes

(2008) Sara Tulipani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit

(2007) Mustafa Erkan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY