Influence of natural antifungal coatings produced by Lacto-fermented antifungal substances on respiration, quality, antioxidant attributes, and shelf life of mango (Mangifera indica L.)
Fernando H. Ranjith, Siti Hajar Ariffin, Belal J. Muhialdin, Noor Liyana Yusof, Nameer Khairullah Mohammed, Anis Asyila Marzlan, Anis Shobirin Meor Hussin
Topics & Concepts
MangiferaAntifungalShelf lifeAntioxidantFermentationFood scienceOrganolepticChemistryBiologyBotanyBiochemistryMicrobiologyNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities