Background Food antioxidants play a critical role in the food industry, and have become one
of the most widespread methods of conserving food. Their cheapness and ease of use have …

This review covers some recent advances for the maintenance of fresh-cut fruit quality with
respect to the use of chemical compounds, including plant natural antimicrobials and …

The non-antibacterial and relatively poor mechanical properties of sodium alginate film limit
its application for fresh-cut fruit packaging. The phenolic compound thymol has prominent …

The present study was carried out to investigate the influence of food grade coatings on fruit
quality and storage life of bell pepper cv.“Yolo Wonder” at 8±1° C with 90–95% RH for 24 …

In this experiment, the impact of foliar spraying of ascorbic acid (AsA; 100, 200, and 300 mg
L− 1) and calcium lactate (CaL; 0.5, 1 and 1.5 g L− 1) on sensory quality and antioxidant …

Quality reduction and quick softening, occurring after harvest, limit shelf-life of persimmon
fruit. In the present research, the effects of hot water and calcium lactate treatments on …

Ber fruits of two varieties having variable shelf lives viz. Umran (8–9 days) and Kaithali (4–5
days) given post-harvest treatments of calcium chloride (1% and 2%) were analyzed for …

Abstract Tomato (Solanum lycopersicum L. Syn Lycopersicon esculentum Mill.) occupies a
significant position among vegetable crops. With the increasing population, the food supply …

This study evaluated the effects of preharvest nano-calcium fertilization on quantitative and
qualitative characteristics of apple (Malus domestica Borkh.'Red Delicious') fruit. From 70 …

BACKGROUND: Grape skin cell walls form a barrier against the diffusion of colour. The
colour of red wines is mainly due to anthocyanins, although their concentration in wine is not …