Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage

Ranjitha K.; Rao D. V. Sudhakar; Shivashankara K. S.; Roy Tapas Kumar

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Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage

机译：将氯化钙处理与聚丙烯包装相结合可延长货架期，并保留最低限度加工白菜的质量特征

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来源
《Food Chemistry 》 |2018年第1期| 1-10| 共10页
作者
Ranjitha K.; Rao D. V. Sudhakar; Shivashankara K. S.; Roy Tapas Kumar;
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作者单位

ICAR Indian Inst Hort Res, Div Post Harvest Technol & Agr Engn, Bangalore 560089, Karnataka, India;

ICAR Indian Inst Hort Res, Div Post Harvest Technol & Agr Engn, Bangalore 560089, Karnataka, India;

ICAR Indian Inst Hort Res, Div Plant Physiol & Biochem, Bangalore 560089, Karnataka, India;

ICAR Indian Inst Hort Res, Div Plant Physiol & Biochem, Bangalore 560089, Karnataka, India;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类
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1. Correct packaging retained phytochemical, antioxidant properties and increases shelf life of minimally processed pomegranate (Punica granatum L.) arils Cv. Mridula [J] . K Bhatia, R Asrey, E Varghese Journal of Scientific & Industrial Research . 2015 ,第3期

机译：正确的包装保留了最低限度加工的石榴（Punica granatum L.）假种皮Cv的植物化学，抗氧化剂特性，并增加了它们的保质期。 Mridula
2. Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride [J] . Eleni Manolopoulou, Theodoros Varzakas Food and Nutrition Sciences . 2011 ,第9期

机译：添加抗坏血酸，柠檬酸和氯化钙对贮藏条件对鲜切小白菜感官品质，颜色和质地的影响
3. Combined Post-harvest Treatments for Improving Quality and Extending Shelf-Life of Minimally Processed Broccoli Florets (Brassica oleracea var. italica) [J] . Ben-Fadhel Yosra, Ziane Nassima, Salmieri Stephane, Food and bioprocess technology . 2018 ,第1期

机译：收获后处理改善的质量和延长了最小加工的西兰花小花（Brassica Oleracea Var。Italica）
4. Effect of Calcium Chloride treatment on Quality shelf life of Cowpea [C] . Guofang Xie, Shuming Tan, Lu Yu, International conference on agricultural engineering and food engineering . 2012

机译：氯化钙处理对of豆品质和货架期的影响
5. Effects of processing and packaging modifications on the quality and shelf life in meats [D] . Khan, Abdulla 2014

机译：加工和包装更改对肉品质和保质期的影响
6. Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation [O] . Aparajita Banerjee, Suchandra Chatterjee, Prasad S. Variyar, 2016

机译：通过伽马射线辐照延长最小加工的即食白菜的保质期
7. STUDY THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON SHELF LIFE AND QUALITY OF MINIMALLY PROCESSED FRESH GARLIC [O] . Asrar Y. I. Mohammed, S. M. H. Rabie, R. B. Gommaa 2009

机译：研究包装和预包装治疗对保质期和最小加工新鲜大蒜的质量的影响

Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage

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