Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit
Rasool Etemadipoor, Abdolmajid Mirzaalian Dastjerdi, Asghar Ramezanian, Sakineh Ehteshami
Topics & Concepts
Oleic acidAscorbic acidGum arabicChemistryFood scienceAntioxidantBrowningEssential oilHorticultureBotanyBiologyBiochemistryPostharvest Quality and Shelf Life ManagementEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant Activities