Similar Items: Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings
- Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)
- Adventitious Shoot Regeneration from Leaf Explants of the Persimmon (Diospyros kaki Thunb.) cv. 'Rojo Brillante'
- Studies on the Somaclonal Variation of the Persimmon (Diospyros kaki Thunb.) cv. 'Rojo Brillante' as a Breeding Tool
- The I.V.I.A. germplasm collection of persimmon (Diospyros kaki Thunb.)
- Morphological characterization of the IVIA persimmon (Diospyros kaki Thunb.) germplasm collection by multivariate analysis
- Pectin-based edible coatings formulated with pomegranate peel extracts and other antibrowning agents to extend shelf life of fresh-cut 'Rojo Brillante' persimmon
Author: Sanchís, Elena
- Recubrimientos de pectina con extracto de piel de granada y otros agentes antioxidantes para mantener la calidad de caqui fresco cortado
- Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)
- Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons
- Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants
- Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings
- Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon