Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits

Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss and decay of jujube fruits were significantly reduced by chitosan-oil coating during t...

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Detalles Bibliográficos
Autores principales: Xing, Yage, Lin, Hongbin, Cao, Dong, Xu, Qinglian, Han, Wenfeng, Wang, Ranran, Che, Zhenming, Li, Xihong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4606450/
https://www.ncbi.nlm.nih.gov/pubmed/26495315
http://dx.doi.org/10.1155/2015/835151

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4606450/
https://www.ncbi.nlm.nih.gov/pubmed/26495315
http://dx.doi.org/10.1155/2015/835151

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