Chitosan-enriched salicylic acid coatings preserves antioxidant properties and alleviates internal browning of pear fruit under cold storage and supermarket conditions
Aeshna Sinha, P. P. S. Gill, S. K. Jawandha, Preetinder Kaur, Satvir Kaur Grewal
Topics & Concepts
Polyphenol oxidaseBrowningPEARAscorbic acidAntioxidantFood scienceSalicylic acidChemistryCold storageClimactericShelf lifePolyphenolFood preservationHorticultureBotanyEnzymePeroxidaseBiochemistryBiologyMenopauseGeneticsPostharvest Quality and Shelf Life ManagementNanocomposite Films for Food PackagingPlant Physiology and Cultivation Studies