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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Original Article

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

He Lia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Yuru Shuia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Shaohua Lia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China;d Administration for Market Regulation of Weiyuan County, Neijiang, ChinaView further author information
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Yage Xinga Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaCorrespondence[email protected]
View further author information
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Qinglian Xua Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Xuanlin Lia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China;b Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, ChinaView further author information
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Hongbin Lina Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Qin Wangc Department of Nutrition and Food Science, Maryland University, College Park, MD, USAView further author information
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Hua Yanga Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Wenxiu Lia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
&
Zhenming Chea Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Pages 1214-1230 | Received 24 Mar 2020, Accepted 02 Jul 2020, Published online: 15 Jul 2020

Citations (11)

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Fatema R. Saber, Paulo E. S. Munekata, Komal Rizwan, Heba A. S. El-Nashar, Nouran M. Fahmy, Shaza H. Aly, Mohamed El-Shazly, Abdelhakim Bouyahya & Jose M. Lorenzo. (2023) Family Myrtaceae: The treasure hidden in the complex/diverse composition. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Haiou Wang, HongWei Xiao, Yulong Wu, Feng Zhou, Chun Hua, Long Ba, Sara Shamim & Wei Zhang. (2022) Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon). International Journal of Food Properties 25:1, pages 404-421.
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Xuanlin Li, Yage Xing, Yuru Shui, Xiaotong Cao, Ruohan Xu, Qinglian Xu, Xiufang Bi & Xiaocui Liu. (2021) Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing. International Journal of Food Properties 24:1, pages 656-676.
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Articles from other publishers (8)

Xingmei Liao, Yage Xing, Xiangfeng Fan, Ye Qiu, Qinglian Xu & Xiaocui Liu. (2023) Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple. Foods 12:6, pages 1344.
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Giovanna Rossi-Márquez, Cristian Aarón Dávalos-Saucedo, Netzahualcóyotl Mayek-Pérez & Prospero Di Pierro. (2022) Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (Annona cherimola). Coatings 13:1, pages 41.
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Zhe Chen, Yuhan Xu, Yang Lu, Zeyu Miao, Yang Yi, Limei Wang, Wenfu Hou, Youwei Ai, Hongxun Wang & Ting Min. (2022) Effect and mechanism of eugenol on storage quality of fresh-peeled Chinese water chestnuts. Frontiers in Plant Science 13.
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Tong Liu, Junbo Li, Qilong Tang, Peng Qiu, Dongxia Gou & Jun Zhao. (2022) Chitosan-Based Materials: An Overview of Potential Applications in Food Packaging. Foods 11:10, pages 1490.
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Khursheed Ahmad Shiekh, Kittaporn Ngiwngam & Wirongrong Tongdeesoontorn. (2021) Polysaccharide-Based Active Coatings Incorporated with Bioactive Compounds for Reducing Postharvest Losses of Fresh Fruits. Coatings 12:1, pages 8.
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R. Preethi, J.A. Moses & C. Anandharamakrishnan. (2021) Development of anacardic acid incorporated biopolymeric film for active packaging applications. Food Packaging and Shelf Life 28, pages 100656.
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C. Karthik, D. G. Caroline, M. Dhanam Priya & S. Pandi Prabha. (2021) Synthesis, Characterization of Ag-SiO2 Nanocomposite and Its Application in Food Packaging. Journal of Inorganic and Organometallic Polymers and Materials 31:6, pages 2532-2541.
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Giuseppina Adiletta, Marisa Di Matteo & Milena Petriccione. (2021) Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review. International Journal of Molecular Sciences 22:5, pages 2633.
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