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

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 (<i>Solanum lycopersicum</i> L.) was examined at room temperature. The results showed that CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations...

Full description

Bibliographic Details
Main Authors: Mohamed A. Taher, Elsherbiny A. Elsherbiny
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Polymers
Subjects:
tomato
shelf-life
chitosan
isonicotinic acid
pigmentation
browning enzymes
Online Access:https://www.mdpi.com/2073-4360/15/4/825

Internet

https://www.mdpi.com/2073-4360/15/4/825

Similar Items