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Effect of chitosan lemon essential oil coatings on volatile profile of strawberries during storage

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Effect of chitosan lemon essential oil coatings on volatile profile of strawberries during storage

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Perdones Montero, A.; Escriche Roberto, MI.; Chiralt, A.; Vargas, M. (2016). Effect of chitosan lemon essential oil coatings on volatile profile of strawberries during storage. Food Chemistry. 197:979-986. doi:10.1016/j.foodchem.2015.11.054

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/63039

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Title: Effect of chitosan lemon essential oil coatings on volatile profile of strawberries during storage
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Chitosan coatings containing lemon essential oils were described as effective at controlling fruit fungal decay at 20 C during 7 days. In this work, GC MS was used to characterise the volatile compounds of strawberries ...[+]
Subjects: Biopolymer , Film , Volatile , Storage , Postharvest , Essential oil , Fragaria x ananassa
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 ) (eissn: 1873-7072 )
DOI: 10.1016/j.foodchem.2015.11.054
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2015.11.054
Thanks:
The authors acknowledge the financial support provided by Ministerio de Economia y Competividad (AGL2013-42989-R). Angela Perdones also thanks the Universidad Politecnica de Valencia for the FPI Grant.
Type: Artículo

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