A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit

The efficacy of an edible chitosan coating (CHI; 4 mg/mL) and Origanum vulgare L. essential oil (OVEO; 1.25 μL/mL) for maintaining the quality of cherry tomato fruit during storage at room (25°C; 12 days) and cold (12°C; 24 days) temperatures was assessed. CHI and OVEO in combination showed in vitro...

詳細記述

保存先:
書誌詳細
出版年:Front Microbiol
主要な著者: Barreto, Tainá A., Andrade, Sonalle C. A., Maciel, Janeeyre F., Arcanjo, Narciza M. O., Madruga, Marta S., Meireles, Bruno, Cordeiro, Ângela M. T., Souza, Evandro L., Magnani, Marciane
フォーマット: Artigo
言語:Inglês
出版事項: Frontiers Media S.A. 2016
主題:
Microbiology
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC5099165/
https://ncbi.nlm.nih.gov/pubmed/27877156
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.01724
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