Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings

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Title
Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings
Authors
Keywords
Minimally processed persimmon, Edible coatings, Antimicrobial agents, Sensory and microbial quality, Food-borne human pathogens, Shelf life
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 112, Issue -, Pages 186-193
Publisher
Elsevier BV
Online
2015-10-02
DOI
10.1016/j.postharvbio.2015.09.024

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