Use of Heat-Shock and Edible Coating to Improve the Postharvest Preservation of Blueberries.

Liu, Chunyan; Ding, Jie; Huang, Peng; Li, Hongying; Liu, Yan; Zhang, Yuwei; Hu, Xinjie; Deng, Shanggui; Liu, Yaowen; Qin, Wen

Liu, Chunyan; Ding, Jie; Huang, Peng; Li, Hongying; Liu, Yan; Zhang, Yuwei; Hu, Xinjie; Deng, Shanggui; Liu, Yaowen; Qin, Wen.

Afiliación

Liu C; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
Ding J; College of Food Science, Sichuan Tourism University, Chengdu 610100, China.
Huang P; College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China.
Li H; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
Liu Y; College of Food Science, Sichuan Tourism University, Chengdu 610100, China.
Zhang Y; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
Hu X; Department of Quality Management and Inspection and Detection, Yibin University, Yibin 644000, China.
Deng S; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
Liu Y; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
Qin W; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.

Foods ; 12(4)2023 Feb 13.

Article en En | MEDLINE | ID: mdl-36832864

Palabras clave

blueberry; edible coating; heat-shock treatment; postharvest quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China