Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

In this study, chitosan (CTS) anti-browning coating film was applied to fresh cut lemon slices. The effects of freshly cut lemon slices on peroxidase (POD), polyphenol oxidase (PPO), phenolic acid and storage quality were investigated at different storage temperatures (0°C, 4°C, 7°C and 10°C). Resul...

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Bibliographic Details
Main Authors: He Li, Yuru Shui, Shaohua Li, Yage Xing, Qinglian Xu, Xuanlin Li, Hongbin Lin, Qin Wang, Hua Yang, Wenxiu Li, Zhenming Che
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
chitosan coating
lemon
clove oil
low temperature
Online Access:http://dx.doi.org/10.1080/10942912.2020.1792924

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