Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol on Ripening-Dependent Changes of Green Stage Tomato

The effect of isonicotinic acid (INA) in a chitosan (CS)/polyvinyl alcohol (PVA) blend on ripening-dependent changes of preserved green tomatoes (Solanum lycopersicum L.) was examined at room temperature. The results showed that CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations retarded firmness...

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Detalles Bibliográficos
Autores principales: Taher, Mohamed A., Elsherbiny, Elsherbiny A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9967220/
https://www.ncbi.nlm.nih.gov/pubmed/36850109
http://dx.doi.org/10.3390/polym15040825

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9967220/
https://www.ncbi.nlm.nih.gov/pubmed/36850109
http://dx.doi.org/10.3390/polym15040825

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