Effect of chitosan coating on maintenance of aril quality, microbial population and PPO activity of pomegranate (Punica granatumL. cv. Tarom) at cold storage temperature

Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) fruit during cold storage

(2011) Feryal Varasteh et al.   FOOD CHEMISTRY

Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times

(2011) Mahmood Ghasemnezhad et al.   Journal of Functional Foods

Maintaining quality of minimally processed pomegranate arils by honey treatments

(2009) Muharrem Ergun et al.   British Food Journal

Anthocyanins and polyphenol oxidase from dried arils of pomegranate (Punica granatum L.)

(2009) Vidhan Jaiswal et al.   FOOD CHEMISTRY

Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

(2009) María Alejandra Rojas-Graü et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of air-jet impingement parameters on the extraction of pomegranate arils

(2008) Javad Khazaei et al.   BIOSYSTEMS ENGINEERING

Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices

(2008) H. Alighourchi et al.   FOOD CHEMISTRY

Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

(2008) S.L.S. Bico et al.   FOOD CONTROL

Effect of harvest maturity on quality of fresh-cut pear salad

(2008) Jinhe Bai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Potential of the biopolymer chitosan with different molecular weights to control postharvest gray mold of tomato fruit

(2008) Mohamed E.I. Badawy et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage

(2007) Xianghong Meng et al.   FOOD CHEMISTRY

Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot

(2007) A. Casariego et al.   FOOD HYDROCOLLOIDS