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Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme and tea tree essential oils

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Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme and tea tree essential oils

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Cháfer Nácher, MT.; Sánchez González, L.; González Martínez, MC.; Chiralt, A. (2012). Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme and tea tree essential oils. Journal of Food Science. 77(8):182-187. doi:10.1111/j.1750-3841.2012.02827.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/97773

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Title: Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme and tea tree essential oils
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Chitosan coatings, containing or not essential oils (bergamot, thyme and tea tree oil), were applied to oranges (cv. Navel Powell). Antifungal effect was evaluated by applying coatings before and after inoculating the ...[+]
Subjects: Antimicrobial , Citrus fruit , Coatings , Essential oils , Postharvest
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/j.1750-3841.2012.02827.x
Publisher:
WILEY-BLACKWELL
Publisher version: http://doi.org/10.1111/j.1750-3841.2012.02827.x
Type: Artículo

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