Coating properties, resistance response, molecular mechanisms and anthracnose decay reduction in green skin avocado fruit (‘Fuerte’) coated with chitosan hydrochloride loaded with functional compounds
Hasten Aloy Alozie Osondu, Stephen A. Akinola, Tinotenda Shoko, Sreejarani Kesavan Pillai, Dharini Sivakumar
Topics & Concepts
ChemistryPhenylalanine ammonia-lyaseLipoxygenaseChitosanFood scienceHydrochlorideCaffeic acidNuclear chemistryBiochemistryEnzymeAntioxidantPeroxidaseNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation Studies